This cake was history. The past few days I’ve been busy catching HOUSE Season 4. I know this has nothing to do with the marble cake, but on a side note, HOUSE is extremely SEXY and charming. I would say it is a must watch for people who like medical dramas (I personally have not have the time to watch Grey’s Anatomy, but I’m probably starting… soon, I guess).
Okay, back to this cake. I can’t remember where I got this recipe from. I probably had it back in secondary school and this is actually the first time I baked it. Well, one can never have enough recipes (that’s what I always tell myself), so right now I’m trying out some of my “older” collection of recipes.
A marble cake is very much like a butter cake. You start off with an astonishing amount of butter (stay calm!) then cream it with sugar then eggs. Essence is then added in and lastly is the flour. The batter is then normally divided into two where one of them will be either tinted with chocolate colour or mixed with melted chocolate/coca powder to get a dark batter. With alternate spoonfuls, the batter is then transferred to a tin and baked to a rich, buttery and glorious cake. Sinful, huh? Yes, so please eat in moderation if you do not want to grow horizontally. 🙂
I used a 7-inch mould for this cake. The cake batter turn out to be quite overwhelming. The cake rose HIGH until just 1cm above the cake tin itself – it didn’t overflow in the end, which I’m thankful for. I had to tent the top with a foil during the last minutes of baking to prevent the top from being burnt, but ovens vary, so just keep a look out for the cake.
The cake turned out to be crumbly with a little moist at the chocolate parts. Melted semi-sweet chocolate was used, yielding a sweet chocolate batter, hence in my next try I would probably use either unsweetened or bitter-sweet chocolate to offset the sweetness.
Well I guess it’s time to cut the waiting and dive into the recipe. Enjoy! 🙂
Chocolate Marble Cake (makes 1 7-inch cake)
225g salted butter, softened to room temperature
150g caster sugar (if you like it to be sweet, you can increase it all the way up to 200g)
few drops of vanilla essence
3 large eggs, lightly beaten
300g self-raising flour
75g unsweetened/plain chocolate, melted and let cooled slightly
- Preheat oven to 180 degrees Celsius. Grease and line the base of a 7-inch round cake tin. Sift the flour and set aside.
- Cream butter, sugar and essence till light and fluffy. Add eggs and flour alternately to the creamed mixture. Mix half the mixture with the melted chocolate. Put alternate spoonfuls of plain and chocolate mixture into the prepared tin.
- Bake for 45 – 50 minutes till a skewer inserted into the cake comes out clean. Let the cake cool in tin for 2 – 3 minutes then turn out onto a wire rack to cool completely.