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 milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup hot water
For the Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
Special Equipment Needed:
- 9-inch loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a small bowl, mix the cocoa powder and hot water until smooth. Add 1 cup of the cake batter to the cocoa mixture and stir until well combined.
7. Spoon the vanilla and chocolate batters alternately into the prepared loaf pan, creating a marble effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
For the Chocolate Glaze:
1. In a small saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the mixture is hot but not boiling.
2. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
3. Let the glaze cool for a few minutes, then pour it over the cooled cake.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 10g
Cholesterol: 75mg
Sodium: 200mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use dark cocoa powder instead of unsweetened cocoa powder for a richer flavor.
- You can use almond milk or soy milk instead of regular milk for a dairy-free version.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different extracts, such as almond or lemon, for a different flavor.
- Add food coloring to the vanilla batter for a fun and colorful twist.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe for best results.
- Don't overmix the batter, or the cake will be tough.
- To create a more defined marble effect, use a knife to swirl the batters together before baking.
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 foil and place it in a 350°F (175°C) oven for 10-15 minutes, or until warm.
Presentation Ideas:
Serve the cake on a cake stand or platter, and drizzle the chocolate glaze over the top. Garnish with fresh berries or whipped cream, if desired.
Garnishes:
Fresh berries, whipped cream, chopped nuts, chocolate shavings
Pairings:
Coffee, tea, hot chocolate
Suggested Side Dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting Advice:
- If the cake is browning too quickly, cover it loosely with foil.
- If the cake is not cooked through after the recommended baking time, cover it with foil and continue baking until a toothpick inserted into the center comes out clean.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Check the expiration date of all ingredients before using them.
- Store the cake in an airtight container to prevent contamination.
Food History:
Marble cake originated in Germany in the 19th century, and was traditionally made with vanilla and chocolate batters swirled together to create a marbled effect.
Flavor Profiles:
Sweet, chocolatey, buttery, vanilla
Serving Suggestions:
Serve the cake as a dessert or snack, with coffee or tea.
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Taste: Rich, Sweet, Chocolatey, Moist