Marble Cake

The last time I had baked a cake with some 'marble effect' was Baked Egg Cake and my boy thought I'd baked a marble cake. This marble cake satisfies anyone loves both chocolate and vanilla flavour. We like buttery cake with a moist and tender crumb.

Recipe adapted from Joy of Baking
Below I've halved the recipe using an 18cm tube pan.

Marble Cake
Ingredients:
70 grams bittersweet or semisweet chocolate, chopped
1 tablespoon brewed coffee (optional)
150 grams all purpose flour
1 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
85 grams unsalted butter, room temperature
85 grams caster sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
40 grams plain yogurt, room temperature
60 ml milk, room temperature

Method :
Marble Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 18cm tube pan.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate with the coffee. Remove from heat and set aside to cool to room temperature.

Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and yogurt.

With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. Place the batters into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix.

Bake for about 35 - 40 minutes, or until a toothpick inserted in the center just comes out clean. (Mine was baked at 32 minutes)

Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely.

Haiz ! Cracked! 

Can dust the top of the cake with cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is best the day it's made, but it will keep for a couple of days at room temperature or it can be frozen.

Keeping some for the next day's brekkie 

Enjoying our weekend afternoon coffee break with some slices of warm buttery & moist marble cake :D

Happy Baking and hope you'll have a great weekend :D

 

"This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai"