Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup boiling water
Special equipment needed:
- 9-inch bundt pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, and mix until just combined.
6. In a separate bowl, mix cocoa powder and boiling water until smooth.
7. Take 1 cup of the cake batter and mix it with the cocoa mixture.
8. Pour half of the remaining cake batter into the prepared bundt pan. Spoon the chocolate mixture on top of the batter. Pour the remaining cake batter on top of the chocolate mixture.
9. Use a knife to swirl the chocolate mixture into the cake batter.
10. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 290
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 220mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 24g
- Protein: 5g
Substitutions for ingredients:
- You can use sour cream instead of buttermilk.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Use a different flavor extract, such as almond or lemon, instead of vanilla extract.
- Add a layer of fruit, such as sliced strawberries or raspberries, between the chocolate and vanilla batter.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Drizzle melted chocolate on top of the cake.
- Serve with whipped cream or ice cream.
Garnishes:
- Fresh berries, such as raspberries or strawberries.
- Chocolate shavings.
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Reduce the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined next time.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
- Marble cake originated in Germany in the 19th century.
Flavor profiles:
- Chocolatey
- Vanilla
- Sweet
Serving suggestions:
- Serve the cake as a dessert or for breakfast.
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Taste: Rich, Moist, Chocolatey, Sweet, Decadent