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
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
6. In a separate bowl, mix the cocoa powder and hot water together until smooth.
7. Take 1/3 of the cake batter and mix it with the cocoa mixture until well combined.
8. Pour half of the remaining plain cake batter into each prepared pan.
9. Spoon the chocolate batter on top of the plain batter in each pan.
10. Top each pan with the remaining plain batter, spreading it evenly.
11. Use a knife to swirl the batters together in a marbled pattern.
12. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
13. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 19g
- Saturated fat: 11g
- Cholesterol: 105mg
- Sodium: 200mg
- Total carbohydrates: 42g
- Dietary fiber: 1g
- Sugars: 27g
- Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
- Granulated sugar can be substituted with brown sugar.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use different flavors of extract, such as almond or lemon, for a different flavor profile.
- Add food coloring to the batter for a fun twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick or cake tester to check for doneness.
- Let the cake cool completely before frosting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place a slice of cake in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with whipped cream and fresh berries.
- Drizzle chocolate sauce over the top of the cake.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, try sifting the flour before adding it to the batter.
Food safety advice:
- Make sure all ingredients are fresh and have not expired.
- Wash hands and all utensils before beginning.
Food history:
- Marble cake originated in Germany in the 19th century.
Flavor profiles:
- Sweet
- Chocolatey
- Vanilla
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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: Sweet, Rich, Moist, Chocolatey