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Mocha-Almond Marble Cake

This cake is the baker’s answer to a magic trick. No matter how many times I bake it, it never ceases to amaze me. The recipe is very similar to one I saw in one magazine years ago, and since then I’ve explored different ways to bake it. Whether you bake it in a Bundt pan, a loaf pan, or an angel food cake pan, the design varies with stunning results. Spread the chocolate batter over the vanilla, swirl slightly, bake it, and when removed from the pan, you will witness a part of the enchantment: dense, flavorful yet moist and fluffy.

Posted on March 25, 2011

IngredientsMocha-Almond Marble Cake

1 tsp instant espresso powder

1 tbsp not water

¾ cup (6 fl ounces) chocolate syrup such as Hershey’s

3 cups (13 ¾ ounces) all purpose flour

2 tsp baking powder

½ tsp salt

8 ounces (2 sticks) unsalted butter, at room temperature

1 ½ cups granulated sugar

3 large eggs, slightly beaten

1 cup (8 ounces) whole milk

1 ½ tsp pure vanilla extract

1 tsp pure almond extract

¼ tsp baking soda

Directions

1. Before baking, center a rack in the middle of the oven and preheat the oven to 350 F. Lightly coat a Bundt pan with nonstick spray, then flour it, tapping out the excess flour. Have all the ingredients at room temperature.

2. In a small bowl, stir the espresso powder with the hot water until dissolved. Stir the mixture into the chocolate syrup; set aside. Sift together the flour, baking powder, and salt onto a sheet of waxed paper. Set aside.

3. In a bowl of stand mixer fitted with the paddle attachment or use a hand mixer, beat the butter on medium low speed until creamy and smooth, about 45 seconds. Increase the speed to medium and add the sugar in a steady stream stopping the mixer occasionally to scrape down the sides of the bowl. Continue to beat until the mixture is very light in color and texture, 4 to 5 minutes.

4. With the mixer on medium speed, add the eggs very slowly, about 1 tbsp at a time, at the beginning. If the mixture appears curdled, stop adding the eggs, increase the speed to high, and beat until the mixture looks smooth again. Continue adding the remaining eggs and beat until fluffy and pale ivory in color.

5. On the lowest speed add the flour mixture in three additions alternating with the milk in two additions beginning and ending with the flour mixture and mixing after each addition only until incorporated. Add the extracts during the final moments of mixing.

6. Spoon two-thirds of the batter into the prepared pan, and spread evenly with a rubber spatula. Stir the baking soda into the chocolate syrup espresso mixture and then add the mixture to the remaining batter in the bowl, mixing well. Pour the chocolate batter on top of the vanilla batter, swirl slightly with a spoon.

7. Bake the cake until the top springs back when pressed lightly and a round wooden toothpick inserted in the center of the cake comes out free of batter, 65-70 minutes.

8. Transfer to a wire rack and let cool for 10-15 minute.

 

 

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