Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons cocoa powder
- 2 tablespoons boiling water
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
- 2 medium bowls
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract with an electric mixer until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. In a small bowl, mix together the cocoa powder and boiling water until smooth.
6. Pour half of the batter into the prepared pan. Dollop spoonfuls of the cocoa mixture over the batter and use a spatula to swirl it in.
7. Pour the remaining batter over the top and swirl it in.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 14g
Carbohydrates: 47g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Vegetable oil: can be substituted with melted butter or coconut oil
- Buttermilk: can be substituted with plain yogurt or milk
Variations:
- Add ½ cup of chopped nuts or chocolate chips to the batter
- Use a different type of cocoa powder for a different flavor
- Add a teaspoon of ground cinnamon or nutmeg to the batter
Tips and Tricks:
- Make sure to mix the cocoa powder and boiling water until smooth before adding to the batter
- Use a spatula to swirl the cocoa mixture into the batter for a marbled effect
- Let the cake cool completely before serving
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving
- Top with fresh berries or whipped cream
- Serve with a scoop of ice cream
Garnishes:
- Chocolate shavings
- Chopped nuts
- Sprinkles
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter
- If the cake is too moist, bake for an additional 5 minutes
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Wash hands and all utensils before and after handling raw ingredients
Food History:
Marble Krantz Cake is a traditional Jewish dessert that is believed to have originated in Eastern Europe. It is a light and fluffy cake that is swirled with a cocoa mixture for a marbled effect.
Flavor Profiles:
The cake has a light and fluffy texture with a hint of sweetness from the sugar and a subtle chocolate flavor from the cocoa mixture.
Serving Suggestions:
Marble Krantz Cake is best served with a cup of coffee or tea, or topped with fresh berries or whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A