Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup cocoa powder
- 1/4 cup hot water
Special Equipment Needed:
- 2 mixing bowls
- Electric mixer
- 2 loaf pans
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line two loaf pans with parchment paper.
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. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
6. In a small bowl, mix the cocoa powder and hot water until smooth.
7. Take 1/3 of the cake batter and mix it with the cocoa mixture.
8. Pour half of the remaining plain cake batter into each of the prepared loaf pans.
9. Pour the cocoa batter on top of the plain batter in each pan.
10. Use a knife to swirl the cocoa batter into the plain batter to create a marble effect.
11. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 44g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use almond milk or soy milk instead of whole milk for a dairy-free version.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of extract, such as almond or lemon, for a different flavor profile.
Tips and Tricks:
- Make sure to swirl the cocoa batter into the plain batter gently to avoid overmixing and creating a muddy-looking cake.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 350°F oven for 10-15 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving for an elegant touch.
Garnishes:
- Top the cake with fresh berries or whipped cream for a decadent dessert.
Pairings:
- Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested Side Dishes:
- Fresh fruit salad or a scoop of ice cream would pair well with this cake.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling raw eggs.
Food History:
- Marble cake originated in Germany in the 19th century and was traditionally made with a mixture of light and dark cake batters.
Flavor Profiles:
- This cake has a classic vanilla flavor with a hint of chocolate.
Serving Suggestions:
- Slice the cake into thick slices and serve on a platter for a beautiful presentation.
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