The hardest part of making this cake is to wait for it to cool down. Flavor! Your marble loaf cake is ready to be baked. The chocolate batter will be quite thick. And also is it normal that the top part is crumbly? Like so: It doesn’t have to be neat or perfect. In a bowl beat eggs with sugar and vanilla sugar till foamy. Photo above: poured in. I just ended up making a 2-layer cake. The chocolate batter is made from the yellow batter. Don’t worry if it’s not perfect. Hope this helps , Hi Sonu! Clearly, I am obsessed with cakes! It has happened to me! Why you use 1/2 cup and 1/2 oil instead of 1 full cup of butter? Pour remaining yellow batter on top of the chocolate. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Beat on medium-high speed until combined. Just made it the second time because it's so delicious. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Hi nice to meet you! Simple and Delicious Caramel Bundt Cake Recipe, Simple Brown Butter Apple Cinnamon Cake Recipe. Thank you sooo much ❤️. I used both butter and oil because butter gives the cake its rich taste and oil makes it super moist. Do not over-mix. In a pinch, you can make your own cake flour substitute. Continue adding your milk and flour alternately, mixing until combine at each addition. Thanks for the wonderful recipe!! Add in ½ of flour mixture and mix to combine. Most marble cake recipes are modified pound cake recipes. The best marble cake I’ve ever had. Use a mixing bowl to whip the oil, sugar and eggs together on high speed for about two minutes. With regards to an alternative, I would say, may be trying a 7 inch square pan? The batter looked thick but I thought. Cake Photographer. Will it a good structure to stack it up? In another bowl, combine cocoa powder and oil with a whisk. Don’t worry about being precise. Once the yellow cake batter is prepared, set 1 cup of it aside. This marble cake has a very pretty marbling because you alternate spooning the light and dark cake mixture into the cake tin. Hi And here’s how you can make it. Like most traditional cakes, creamed butter and sugar is the base of the entire marble cake. Mix on medium-high speed until light and fluffy, about 2 minutes. Then I used the microwave to melt it. Cake Lover. Horrible. Hi Sally, I was wondering if 1 tablespoon of vanilla is accurate? Marble cake originated in Germany in the 19th century where it is called Marmorkuchen. All ovens are different, so I suggest using an oven thermometer to ensure your oven is at the correct temperature (my oven runs hot; thermometer saves the day!) The yellow cake batter can also be left plain to make a traditional yellow layer cake. Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Into a bowl, I sifted the flour, baking powder and salt. Don’t over swirl that the batters become mixed together. I buttered the pans like you said, and now they are stuck to the pans. she said not to overmix so I didn’t want to mix it more. Pour in the melted chocolate and immediately fold everything together. Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Ricardo, thank you for this scrumptiously satisfying delectable cake! Required fields are marked *. This is the first layer. Bake in your preheated oven for 25-30 minutes or until a skewer inserted comes out clean. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. Something went wrong. Weighed each ingredient as stated in recipe, I knew it was off when cocoa, flour, sugar, butter all weighed way more than the measured amount would have yielded. It’s made several appearances in both cookbooks and on my blog as well. Then I mix them until very creamy. Everything! Add 1 tsp of vanilla extract or dark rum into the remaining batter and mix thoroughly with a spatula. Then I poured in the melted chocolate, and immediately folded it in. I think if you’re planning to make a three-layer cake it may be safest to make your batter twice, fill the three pans evenly (with space so they don’t overflow) and use any leftover to make cupcakes. You want the vanilla batter to be more than the chocolate batter. Everything I mention in this post is what I personally use and recommend. In a third bowl, cream butter, sugar and vanilla with an electric mixer. In a bowl beat eggs with sugar and vanilla sugar till foamy. Weigh out 130g of the main batter into a bowl and add the cocoa mixture. I am in the middle of making this cake for the first time and finding the ml measurements versus just plain measuring to be waaaay different. Is it possible for an egg substitute in this recipe? Like the light, airy cakes from box mixes. I’ve followed this recipe to the T twice, and it has turned out flat each time. Hi Andy! With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect. Can I replace with yogurt? I like to use a scale for this. (Photo above, left.) Thanks Mix your cocoa powder and water together. Weigh out about 120-130g of your batter. Thank you so much Shankari! Mix in 4 ounces of pure, high quality chocolate. One is in the oven right now because my kids requested for more. Our family favourite now. Grab a knife and swirl it all around. Can I use this recipe for a layered? We use cookies to ensure that we give you the best experience on our website. If you don’t have an electric whisk, then use a regular whisk, but spend some time aerating this mixture well. Very short and dense layers. An overload of step photos in your scrolling future. Now it’s time to bake. Does it need to be refrigerated once you put the ganache on? In another bowl, add in sugar, butter and oil. I cut the chocolate bar into small chunks first. This cake looks so delicious. I live in Spain with my husband Marco. To check if the cake is fully cooked, simply insert a knife in the center and if it comes out clean then the cake is fully cooked. In my recipe testing, I tried several marble cakes using cocoa powder and the results just do NOT compare to marble cake made with pure chocolate. Hosted & Managed by Host My Blog, Marble Cake with Oil | Easy Chocolate Marble Cake. It's good even without the ganache. Cake Blogger. Cake is very dense. I am saying this because I have successfully baked loaf cakes in the past using a 7 inch square pan. This is a wonderful cake. In fact, I recommend mixing by hand as it is a small-sized cake batter. The basic yellow cake batter is super straightforward. I combine them because the oil makes the cake more moist. I assume you would cook less time because the layers are shorter. Hi Jennifer! Add a third of the flour along with 1-2 tbsp milk and beat or whisk at a low speed until well combined. I actually own a 250 ml measuring cup and it always works fine with this recipe. Once that is done, add your baking soda into your vinegar. You only need 1 batter for this marble cake recipe. My measuring cup is marked for 200 and 250 ml. Cut the whole cake into appx .25″ slices with a very sharp serrated knife, refrigerated 1/4 and froze 3/4 of the cake …