My child then launched herself into a frantic search under the couch, inside a box, and unearthed a couple of marbles she plays with, picked it up, puffed a weensy sigh of relief and left the place without looking at the cake again. Now may I ask, why do we loose our inherent ability to connect the dots as we grow up? Offer me many leads on anything and I am still clueless. When you are three you need only one to get going! Chocolate vanilla marble cake is one of the three desserts I fondly remember from when i was young. Back then it was always served plain with out any frosting which undoubtedly was the best way to enjoy a cake with such intense milky taste and a melt in the mouth texture.
Unlike I did while making this cake you see in the photo, mix coco with only 1/4th of the batter, which helps in getting a finer marbling. There are many ways to make this well working recipe taste even better. Add 1 tsp of instant coffee granules to the coco mixture and you could call it a mocha marble cake, or just add ¼ tsp instead and make people wonder about what kicks the chocolate flavor up a notch in the cake. Substitute milk with evaporated milk and the cake tastes out of this world, trust me.
I am sending this post to the Kerala kitchen event hosted by Ria this month celebrating recipes from or inspired by the cuisine of the state
Vanilla-Chocolate Marble Cake
Recipe All purpose flour – 1 ½ cup Corn flour/starch – ¼ cup Sugar – 1 cup Butter – ½ cup (1 stick) Eggs -3 Baking powder – 2 tsp Vanilla essence – 1 tsp Coco powder – ¼ cup Milk- ¾ cup Salt – ½ tsp
Make sure all ingredients for this cake are at room temperature. Pre-heat oven to 350 degree F. Butter and flour a 9 x 5 inch loaf pan. Mix all purpose flour, corn starch, salt and baking powder with a wire whisk for about 1 minute, keep aside.
Beat softened butter with sugar till it is light and fluffy. This step is very important to get the right texture for this cake. You will have to mix at medium speed if using a stand mixer for about 6 minutes. Now add eggs one at a time mixing in between. Add vanilla essense.Keep mixing for 2 more minutes, scraping down the sides of the bowl if necessary. Add the flour mixture in four batches, alternating with milk. Mix till everything is well combined. Add 4 tbsp boiling water to coco powder, mix well with a spoon. Take out 1//4 th of the batter to a separate bowl and whisk in the coco mixture. Mix very well. Spoon the white and chocolate batter in an alternating fashion to resemble a checker board. (Use a big spoon for white and smaller one for chocolate to make it easy) Once you spoon in all the batter, tap the pan twice strongly on the work bench to remove the gaps between the two batters. Now run a knife deeply through the batter going from one side to another from one end to the other in a swirling fashion. Repeat the swirling process 2 more times.
Bake for 40 minutes or till a tooth pick inserted at the center comes out clean. Keep the pan on a wire rack and let the cake cool for 10 minutes. Unmold the cake and allow to cool down completely ( ~ 1 hr). Enjoy with a cup of tea.
* I used Hershey's Special dark coco to get the deep chcolate color you see in the cake