This tasty and pretty chocolate and white marble cake topped with a dollop of sweet cream and a sprinkle of raspberries made a perfect Valentine's Day Dessert.
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Orange Marmalade Loaf with Coconut Topping
Fig & Orange Cake
Marble Cake
I have to say, I am loving this cookbook. Not only are the recipes well written and easy to follow but the cakes are the perfect size. Being a blogger means that you do a fair amount of baking and, especially during COVID, you have more than your family could ever eat. All of the cakes in this cookbook are small enough that your family can enjoy it for dessert one night and a snack the next day.....or, if you live in my household, breakfast the next day.
I chose to top my cake with a dollop of whipped cream and some raspberries. I think it would be equally delicious served warm with a dollop of ice cream. If you really want to go all out....pour some hot fudge over the top.
Yield: 9 servings
Marble Cake
This tasty and pretty chocolate and white marble cake topped with a dollop of sweet cream and a sprinkle of raspberries made a perfect Valentine's Day Dessert.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 1 1/2 c. flour
- 1 1/4 t. baking powder
- pinch of salt
- 9 T. butter, room temperature
- 3/4 c. sugar
- 3 eggs
- 3/4 c. milk ( I used 2%)
- 1 1/2 t. vanilla
- 3 T. cocoa powder
Instructions
- In large bowl of stand mixer, fitted with the paddle attachment, cream the butter at medium speed for a few minutes. Add the sugar and beat until light and fluffy. Add the eggs, beating well after each addition.
- Turn the mixer off and add all but 1 Tablespoon of the milk, the flour, baking powder and salt. Mix on low speed until combined then increase speed and beat until smooth. Stir in the vanilla.
- Pour half of the batter into an 8" square baking pan that has been treated with baking spray.
- Add the cocoa and Tablespoon of milk to the remaining batter. Return to the stand mixer and blend on low speed until combined.
- Place dollops of the chocolate batter over the vanilla batter and, using a butter knife, swirl the batters together.
- Bake in a preheated 350* oven for 20-25 minutes, until a skewer inserted removes cleanly.
Notes:
Adapted from a recipe found in Little Everyday Cakes
Calories
285.84Fat (grams)
13.87Sat. Fat (grams)
8.09Carbs (grams)
35.04Fiber (grams)
0.90Net carbs
34.14Sugar (grams)
16.92Protein (grams)
5.41Sodium (milligrams)
208.64Cholesterol (grams)
94.16
How did you get it to marble all the way through? I could only get that marbled effect on the top. Yours looks delicious.
ReplyDeleteHaha...I'm always afraid I will swirl too much and have just a chocolate cake.
DeleteI'm loving this book too! It's perfect during this time and I haven't found any errors.
ReplyDeleteI agree Karen.
DeleteWhat a nice cake for Valentine's Day! I love how you can dress it up with whipped cream and raspberries or leave it plain.
ReplyDeleteI think raspberries are always a great garnish on cakes. Give me a hot cup of tea and a slice of this and I am good to go!
ReplyDeleteI think I'll join you Sandra.
DeleteWe rarely have leftover cake in our house - the teenagers take care of that! Your cake looks lovely.
ReplyDeleteThanks Kim...you'll appreciate these smaller recipes when you are empty nesters....happens in the blink of any eye.
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