The chocolate marble cake or two-color cake after the plain sponge cake is probably the most popular and most used cake. Homemade chocolate marble cake is easy and simple to make and the ingredients are not hard to find. Here’s a chocolate marble cake recipe, Hope you make it and enjoy it.
History of Marble Cake
A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon or other spices.
The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns. Early recipes used molasses and spices to achieve the dark-colored batter.
The world’s largest marble cake was made for Last Week Tonight with John Oliver, for an episode on Turkmenistan’s authoritarian president Gurbanguly Berdimuhamedow. It was 600 square feet (56 m2) and featured an edible image of Berdimuhamedow falling off a horse, with a marble-textured frame and red trimmings. According to Oliver, Guinness World Records, which was criticized in the episode for its relations with authoritarian regimes, refused to certify the record unless the show signed a contract prohibiting it from criticizing the company. The cake was presented on 11 August 2019 and shared with the show’s audience, with the remains going to City Harvest.
Ingredients
- Melted butter, to grease
- 1¼ cups self-raising flour, plus extra to dust
- 1 cup caster sugar
- 125 gr butter, at room temperature
- 2 eggs
- 1½ tablespoon vanilla essence or extract
- ⅓ cup milk
- 2 tablespoon cocoa powder, sifted
- 1½ tablespoon ground cinnamon
- 2½ tablespoon milk, extra
Instructions
Step 1
Preheat the oven to 170ºC. Brush a 22 cm, 2 liter fluted ring cake tin with the melted butter to grease well, then dust lightly with extra flour, tapping out any excess.
Step 2
Place the flour, sugar, butter, eggs, vanilla and milk in a large mixing bowl and use electric beaters to beat on low until combined. Increase the speed to high and beat for 3-4 minutes or until paler in color and silky smooth in texture.
Step 3
Transfer half the mixture to a separate bowl. Mix the cocoa powder, cinnamon and extra milk to a smooth paste. Add to one portion of the batter and use a spatula or wooden spoon to mix until well combined.
Step 4
Drop alternate spoonfuls of the vanilla and chocolate cake batters into the greased tin and use a butter knife or palette knife to swirl together to make a marbled effect.
Step 5
Bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool completely (about 1½ hours).
Notes
This cake will keep in an airtight container at room temperature for up to 3 days.
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