Chocolate Vanilla Marble Cake

-

INGREDIENTS
  • 2/3 cup (150g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 165g eggs (3 eggs)*
  • 2 cups (235g) flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cups (60g) milk
  • 2 tsp (8.5ml) vanilla extract
  • 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
  • *Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.
INSTRUCTIONS
  1. Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust with flour.
  2. Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
  4. Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
  5. Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter in a swirling motion.
  6. Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
  7. Transfer to a cooling rack, and let cool at least 15 minutes before slicing.
  8. This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.   
Source:.pardonyourfrench.com

Komentar

Posting Komentar

Postingan populer dari blog ini

AYAM PERCIK

-
Gambar
Bahan : 1/2 ekor ayam kampung 1 lbr daun kunyit 1 kotak santan kara Air asam jawa Air secukupnya Garam, gula dan perasa . Bahan halus : 6 siung bawang merah 2 siung bawang putih 1 cm kunyit bakar 2 btg serai 1 cm jahe 6 bh cabe merah Cara : 1. Panaskan minyak tumis semua bahan halus dan daun kunyit sampai wangi. 2. Masukkan santan, garam, gula, perasa, air dan air asam jawa aduk2. 3. Masukkan ayam, ungkep sampai empuk. 4. Sisahkan kuahnya. 5. Bakar ayam di teflon bolak balik. 6. Angkat dan siram kuah sedap bangettt 😋 .
Baca selengkapnya

BANG BANG CHICKEN

-
Gambar
Amazingly crisp chicken bites drizzled with sweet chili mayo – so good, you’ll want to double or triple the recipe! INGREDIENTS 1/2 cup vegetable oil, or more, as needed 1 cup buttermilk 3/4 cup all-purpose flour 1/2 cup cornstarch 1 large egg 1 tablespoon hot sauce Kosher salt and freshly ground black pepper, to taste 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 1 cup Panko* FOR THE SAUCE 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon honey 2 teaspoons Frank’s Hot Sauce DIRECTIONS To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat. Working in batches, add chicken to the skillet
Baca selengkapnya