MARBLED CHOCOLATE MUD CAKE
I was given this delicious cake for my birthday and I just had to have the recipe so I'm sharing it.
Provided by RicanDownUnder
Categories Dessert
Time 2h15m
Yield 1 Cake
Number Of Ingredients 12
Steps:
- METHOD.
- 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
- 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
- 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
- 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
- 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
- 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
- 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.
CHOCOLATE MARBLE POUND CAKE
We've dressed up our Classic Pound Cake recipe with chocolate pound cake
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 4 cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
MARBLED CHOCOLATE SOUR CREAM CAKE
This is a fairly easy cake to make as it uses a mix with added ingredients. It is also a nice one to carry to things like bake sales and pot lucks as it does not have a sticky, messy icing.
Provided by Trisha W
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt the chocolate in the microwave in a medium size bowl for 1 minute, stir, then continue to heat it for 10-20 second bursts until stirs smooth and totally melted, set aside.
- Mix the rest of the items (except powdered sugar) together, beating on low speed until moist then on high speed for 2 minutes.
- Take 2 cups of the cake batter and stir into the melted chocolate.
- Using a greased bundt or round tube pan, spoon in the two batters alternately.
- Bake at 375 degrees for 35-45 minutes; check for doneness with a toothpick.
- Cool in the pan for 20 minutes, then remove from pan and cool completely before sprinkling with powdered sugar (right before serving).
Nutrition Facts : Calories 209, Fat 10.9, SaturatedFat 3, Cholesterol 37, Sodium 156.8, Carbohydrate 25.6, Fiber 0.9, Sugar 16.6, Protein 2.5
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
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