Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In another mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Fold in the chocolate chips using a rubber spatula.
7. Pour half of the batter into the prepared cake pan.
8. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
9. Add the melted chocolate to the remaining batter and mix until well combined.
10. Pour the chocolate batter on top of the vanilla batter in the cake pan.
11. Use a knife to swirl the two batters together to create a marbled effect.
12. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
13. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 9g
Cholesterol: 70mg
Sodium: 110mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugars: 29g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Dark chocolate chips or white chocolate chips can be used instead of semi-sweet chocolate chips.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Use different extracts such as almond or peppermint for a different flavor profile.
- Add a layer of cream cheese frosting or chocolate ganache on top for added decadence.
Tips and tricks:
- Be careful not to overmix the batter as it can result in a tough cake.
- Use a toothpick to test for doneness. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the marbled brownie cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder. Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Fresh berries or chocolate shavings can be used as a garnish.
Pairings:
Serve the marbled brownie cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit or a green salad can be served as a side dish.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of milk in the batter.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
Make sure to wash your hands and all equipment before starting to prepare the recipe. Make sure the cake is fully cooked before serving.
Food history:
Brownies were first created in the United States in the late 19th century. They were originally made as a dessert to be served with ice cream.
Flavor profiles:
The marbled brownie cake has a rich chocolate flavor with a hint of vanilla.
Serving suggestions:
Serve the marbled brownie cake as a dessert or a sweet treat.
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
Taste: Rich, Chocolatey, Sweet, Moist, Fudgy