Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup boiling water
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth.
7. In a small bowl, mix the cocoa powder and boiling water until smooth.
8. Take 1/3 of the cake batter and mix it with the cocoa mixture.
9. Pour half of the remaining vanilla cake batter into the prepared pan.
10. Spoon the chocolate batter over the vanilla batter and swirl with a knife.
11. Pour the remaining vanilla batter over the chocolate batter.
12. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
13. 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.
For the Caramel Sauce:
1. In a saucepan, combine the sugar and water over medium heat.
2. Cook, stirring occasionally, until the sugar dissolves.
3. Increase the heat to high and cook without stirring until the mixture turns a deep amber color.
4. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and salt.
5. Return the pan to the heat and cook, stirring constantly, until the caramel is smooth.
6. Remove from heat and let cool for 10 minutes.
To Serve:
1. Cut the cake into slices and drizzle with the caramel sauce.
2. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 330mg
Total Carbohydrates: 58g
Dietary Fiber: 1g
Sugar: 43g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version.
- You can use dark chocolate instead of cocoa powder for a richer flavor.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use a different flavor of extract, such as almond or lemon, for a different flavor profile.
- Add a layer of sliced bananas or strawberries between the vanilla and chocolate batter for a fruity twist.
Tips and tricks:
- Be sure to swirl the chocolate batter gently with a knife to create a marbled effect.
- To prevent the cake from sticking to the pan, grease and flour the pan generously.
- Let the cake cool completely before drizzling with the caramel sauce to prevent the sauce from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days. Store the caramel sauce in a jar in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 10-15 minutes. To reheat the caramel sauce, microwave it for 30 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and drizzle the caramel sauce over the top. Garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped nuts, or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
- If the caramel sauce is too thick, add a splash of cream to thin it out.
Food safety advice:
Be careful when working with hot sugar as it can cause severe burns. Use a candy thermometer to monitor the temperature of the sugar.
Food history:
Marble cake has been a popular dessert in the United States since the 19th century. It is believed to have originated in Germany, where it is known as Marmorkuchen.
Flavor profiles:
The cake has a light vanilla flavor with a rich chocolate swirl. The caramel sauce adds a sweet and buttery flavor.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Sweet, Buttery, Caramelized, Indulgent