jeudi, mars 25, 2010

Vanilla and Cinnamon Chocolate Marble Cake

Vanilla and Cinnamon Chocolate Marble Cake
He was dipping his finger into the batter as I was preparing it. Then he kept asking every 5 minutes when the cake would be ready. I chased him out of the house to play outside so that he would leave me alone. Now, where was I?

I was baking him a Vanilla and Cinnamon Chocolate Marble Cake. It's an easy and pretty cake and a crowd pleaser, so the decision had been easy.


Marble Cake :

200g Butter (softened)
200g Sugar
3 Eggs
1/2 Tsp Vanilla extract
200g Cake Flour
1 1/2 Tsp Baking Powder
1/2 - 1 Tsp ground Cinnamon
60g Dark Chocolate
3 Tbsp Milk

Put the milk and chocolate (in small pieces) in a bowl and microwave for 1-2 minutes. Stir to melt the chocolate in the milk and obtain a smooth chocolate mixture. Leave it aside to cool a little.

Beat the butter and sugar till creamy. Add the eggs one at a time and beat till they are well mixed into the butter mixture. Add the vanilla extract. (Alternatively, you can separate the yolks from the whites and add them into the butter mixture now. Then beat the whites in another bowl till stiff peaks form and fold in towards the end after the flour has been added.)

Sift the flour, cinnamon and baking powder together. Fold into the butter-egg mixture.

Pour slightly less than half of the batter into another bowl. Add the chocolate to that batter and mix well.

Line a cake mould with baking paper. Pour a layer of the white batter into it and then a layer of the chocolate batter on top. Alternate till you finish both batter. Using a skewer, give the batter a few twirls to create the marble effect.

Bake for 50 minutes in an oven pre-heated to 180°C. Unmould and let it cool before slicing the cake.

5 commentaires:

Sonia (Nasi Lemak Lover) a dit…

This cake look moist and nice, but my kids don't appreciate cinnamon..

Beau Lotus a dit…

Hi Sonia, just don't add cinnamon and it'll be a normal marble cake :-)

Pris a dit…

Oh nice! :) May I ask what´s "vanilla extract"? Is that from the vanilla pod? Also, dark chocolate, is that like the solid type???

BTW, I tried making Singapore chicken curry again yesterday. And I can´t seem to get it as "red" as yours. Do you know what I can do to change it?

Beau Lotus a dit…

Vanilla extract is liquid from the vanilla seeds whereas vanilla essence is normally artificial. I prefer to pay more.

Dark chocolate is usually minimum 70% cacao. Yes, I usually use Swiss chocolate tablets.

For the curry, it's difficult to know without knowing what you put in your curry, but usually I find that really frying your spices in very hot oil helps.

Beau Lotus a dit…

But watch out not to burn your spices!