Dessert - Hot Chocolate Marble Pound Cake recipes
Author: Robert Roberson
Chocolate, vanilla, chocolate, vanilla... when you can't decide which flavor you like best, have both! Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Old-Fashioned Marble Cake
Chocolate, vanilla, chocolate, vanilla... when you can't decide which flavor you like best, have both! This striking-looking cake gives you a taste of each of America's two most popular flavors in every luscious bite. We like to bake this cake in a long, slim cake/loaf pan, then slice it like bread, and use it as a tasty base for ice cream and fudge sauce.Recipe updated March 31, 2018; see "tips," below, for details.
Provided by: King Arthur Flour
Total time: 120 minutes
Cook time: 75 minutes
Prep time: 25 minutes
Yields: 16 servings
Number of ingredients: 12
Provided by: King Arthur Flour
Total time: 120 minutes
Cook time: 75 minutes
Prep time: 25 minutes
Yields: 16 servings
Number of ingredients: 12
Ingredients:
- 9 tablespoons (128g) unsalted butter at room temperature at least 65°F
- 1 1/2 cups (298g) granulated sugar
- 3 large eggs at room temperature
- 3/4 teaspoon salt
- 2 1/4 teaspoons King Arthur Pure Vanilla Extract or the flavor of your choice to taste (See "tips" below.)
- 1 1/2 teaspoons baking powder
- 3/4 cup (170g) milk at room temperature
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 6 tablespoons (32g) Dutch-process cocoa
- 2 1/3 tablespoons (32g) butter melted
- 3/4 teaspoon espresso powder optional
- coarse sparkling sugar optional
Nutrition:
- Serving Size: 1 slice (70g)
- Calories: 230 calories
- Carbohydrate: 33g
- Cholesterol: 55mg
- Fiber: 1g
- Protein: 4g
- Sodium: 170mg
- Sugar: 20g
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Lightly grease a 12" x 4" x 2 1/2" tea loaf pan (first choice), or 9" x 5" bread loaf pan (second choice). If you're using the tea loaf pan, preheat the oven to 350°F. If you're using the bread loaf pan, preheat the oven to 325°F.
- To make the vanilla batter: In a large mixing bowl, cream together the butter and sugar.
- Beat in the eggs one at a time; once all the eggs have been added, scrape the bowl, then beat the batter on high speed for 5 minutes, until it's creamy and light.
- Beat in the salt, vanilla or other flavor, and baking powder, then stir in the milk alternately with the flour, beginning and ending with the flour.
- To make the chocolate batter: Take one-third of the batter (about 1 1/2 cups, about 11 3/4 ounces, 336g), and place it in a small bowl.
- Stir in the cocoa powder, melted butter, and espresso powder.
- Spread a cup of vanilla batter (about 8 ounces, 225g) in the bottom of the pan.
- Dollop on 3/4 cup (about 7 ounces, 198g) chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. So you'll have three vanilla and two chocolate layers. There's no need to swirl the batters together to get a marbled effect; just dolloping one atop the other has pretty much done that for you.
- Sprinkle the top of the cake heavily with coarse sparkling sugar, if desired.
- To bake the cake: If you are using a tea loaf pan (12" x 4" x 2 1/2" pan), bake the cake for 60 to 65 minutes, tenting it lightly with foil after 50 minutes. Test it with a cake tester; if it's not quite done, give it another 5 minutes.
- If you're using a bread loaf pan (9" x 5" pan), bake the cake for about 70 to 75 minutes, tenting it with foil after 60 minutes. Test it with a cake tester to make sure the center is baked all the way through; if it's not, keep baking until it is.
- Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
- Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.
Perfect marble cake recipe
Ingredients :All purpose flour/maida : 225 grams/2 cupsSugar : 1 1/2 cups/300 grams (blend into
Duration: 6:15
GERMAN MARBLE CAKE
Looking for a cake recipe that is easy to prepare? Try this quick and easy recipe for a soft
Duration: 4:46
Hot Chocolate Marble Pound Cake
This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Provided by: Food Network Kitchen
Total time: 150 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 8
Provided by: Food Network Kitchen
Total time: 150 minutes
Cook time: 30 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
- 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sugar
- 1/2 cup hot chocolate or cocoa mix
How to cook:
- Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
- Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
- Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
- Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
- Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
- Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
Marble Cake
Moist and fluffy, this Marble Cake is so easy to make and perfect for any occasion! This simple two-layered cake is paired with a homemade chocolate buttercream.
Provided by: John Kanell
Total time: 65 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
Provided by: John Kanell
Total time: 65 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
- 2¾ cups cake flour ((330g))
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter (room temperature (227g))
- 1¾ cups granulated sugar ((350g))
- 4 large eggs (room temperature)
- 1¼ cup whole buttermilk (room temperature and divided (300mL))
- 1 tbsp vanilla extract
- 4 ounces dark or semi-sweet chocolate (chopped (113g))
- 1½ cups unsalted butter (room temperature (340g))
- ¼ tsp fine salt
- ⅓ cup unsweetened or Dutch processed cocoa powder ((33g))
- 1½ lbs confectioners’ sugar (about 5¾ cups (675g))
- 1 tsp vanilla extract
- 5 tbsp heavy whipping cream ((75mL))
Nutrition:
- Calories: 1355 kcal
- Carbohydrate: 171 g
- Protein: 12 g
- Fat: 72 g
- Saturated Fat: 44 g
- Trans Fat: 2 g
- Cholesterol: 263 mg
- Sodium: 417 mg
- Fiber: 4 g
- Sugar: 133 g
- Unsaturated Fat: 22 g
- Serving Size: 1 serving
- Preheat the oven to 350F. Butter and flour 2 (9-inch) cake pans and line the bottoms with parchment paper. Wrap the pans with cake strips.
- For the Marble Cake:
- In a large bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
- In a large liquid measuring cup, whisk together 1 cup buttermilk and vanilla.
- With the mixer on low, add one-third of the flour mixture. Alternate with half of the buttermilk mixture, and continue alternating with the remaining flour and milk mixture.
- Reserve 1½ cups (330g) of batter in a large bowl. Divide the remaining batter among the two cake pans.
- Melt the chocolate in the microwave in 20 second intervals, stirring between each, until smooth. Or melt in a double boiler. Add to the reserved cake batter along with the remaining ¼ cup buttermilk, and stir until fully combined.
- Dollop the chocolate batter over the plain batter in the pans. Using the tip of a knife, swirl both batters together.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
- For the Chocolate Buttercream:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until nice and creamy.
- Sift in the ¼ cup of cocoa powder. Add the salt and mix on low just until combined. Scrape the bowl down.
- With the mixer on low, beat in the confectioner’s sugar a few tablespoons at a time.
- Then, beat in the cream and vanilla. Turn speed up to medium and beat until the frosting is well combined and fluffy about 1 minute.
- For the Assembly:
- Trim the tops of the cakes to create level layers if needed.
- Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting all over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.
Moist and Fluffy Marble Cake Recipe
You can transform my favorite vanilla cake into the best marble cake by adding a little chocolate! Super easy and super tasty!
Provided by: Elizabeth Marek
Total time: 40 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American,german
Number of ingredients: 20
Provided by: Elizabeth Marek
Total time: 40 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American,german
Number of ingredients: 20
Ingredients:
- 16 ounces cake flour
- 16 ounces granulated sugar
- 1 tsp salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 4 large eggs (room temperature)
- 5 ounces vegetable oil
- 14 ounces buttermilk (room temperature or slightly warm)
- 8 ounces butter (unsalted and softened)
- 2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 ounce cocoa powder (dutch or natural)
- 3 ounces hot water
- 1 Tablespoon cocoa powder (for dusting)
- 16 ounces semi-sweet chocolate
- 16 ounces heavy whipping cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate
- 4 ounces heavy whipping cream
Nutrition:
- Serving Size: 1 serving
- Calories: 822 kcal
- Carbohydrate: 73 g
- Protein: 10 g
- Fat: 56 g
- Saturated Fat: 36 g
- Cholesterol: 150 mg
- Sodium: 455 mg
- Fiber: 5 g
- Sugar: 44 g
- Cake Batter Instructions
- Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).
- Bring your butter, milk, and eggs to room temperature. It’s really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.
- Heat the water until it’s simmering and then combine it with your cocoa powder.
- Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.
- Set it aside and let it cool while you prepare the cake batter.
- In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.
- In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.
- In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.
- Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.
- Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.
- Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake’s structure. If you don’t let your cake mix on this step, your cake could collapse.
- Scrape your bowl and then reduce the speed to low.
- Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything has incorporated.
- Marbling the Cake Batter Instructions
- Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it’s combined.
- Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.
- Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.
- Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.
- Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
- Thaw the cake on the countertop while it’s still wrapped before frosting.
- Ganache Frosting Instructions
- Place your chocolate into a heatproof bowl.
- Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.
- Pour the hot cream over your chocolate.
- Let it sit for 5 minutes.
- Add in your vanilla and salt to the chocolate mixture and whisk it until it’s smooth and creamy.
- Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.
- Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.
- Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.
- Ganache Drip Instructions
- Heat the cream until it’s just steaming, and then pour it over chocolate.
- Let it sit for 5 minutes.
- Whisk it until it’s smooth.
- Let it cool until it’s slightly warm to the touch before piping it onto your CHILLED cake.
