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MARBLE CAKE RECIPE - BBC FOOD



Marble cake recipe - BBC Food image

This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat.

Provided by Emily Angle

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6–8

Number Of Ingredients 9

175g/6oz butter or baking spread
175g/6oz caster sugar
3 free-range eggs, lightly beaten
½ tsp vanilla extract
225g/8oz self-raising flour
pinch salt
2 tbsp milk
2 tbsp cocoa powder
2 tbsp strong black coffee, cooled

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.
  • Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
  • Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
  • Divide the cake batter into two equal portions (about 350g each).
  • Add the milk to one portion of the mixture, stirring in gently until well combined.
  • Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
  • Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.
  • Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

MARBLE CAKE RECIPE - BBC FOOD



Marble cake recipe - BBC Food image

This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat.

Provided by Emily Angle

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6–8

Number Of Ingredients 9

175g/6oz butter or baking spread
175g/6oz caster sugar
3 free-range eggs, lightly beaten
½ tsp vanilla extract
225g/8oz self-raising flour
pinch salt
2 tbsp milk
2 tbsp cocoa powder
2 tbsp strong black coffee, cooled

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.
  • Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
  • Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
  • Divide the cake batter into two equal portions (about 350g each).
  • Add the milk to one portion of the mixture, stirring in gently until well combined.
  • Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
  • Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.
  • Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

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This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a – yes – vegan chocolate cake. I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don’t even need to explain it’s vegan. No need to offer explanations: you just need to offer the cake…
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RICOTTA CAKE RECIPE | ALLRECIPES
Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed and added a litlle more vanilla to ricotta mixture). The cake came out great but I learned the hard way that you have to place a cookie sheet underneath the cake …
From allrecipes.com
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CREAMY COCONUT CAKE RECIPE | ALLRECIPES
While the flavours of this cake were superb, I was disappointed in that the liquid settled straight to the bottom. I was hoping they would permeate the cake with coconutty gooeyness. For this to happen, I think I'd probably need a lighter, sponge-like cake…
From allrecipes.com
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BLUEBERRY LEMON YOGHURT CAKE - RECIPETIN EATS
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From recipetineats.com
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While the flavours of this cake were superb, I was disappointed in that the liquid settled straight to the bottom. I was hoping they would permeate the cake with coconutty gooeyness. For this to happen, I think I'd probably need a lighter, sponge-like cake…
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From wholesomeyum.com
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Our delicious sweet treats contain 40% fewer calories, 30% less sugar and 60% less fat per 100g compared with leading brands. Offering classic flavours with a twist to provide an indulgent taste but …
From skinnybakery.co.uk
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Nov 24, 2017 · Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise. In this particular case, the yoghurt makes the cake moist and the sourness adds to the bright lemony flavours! This cake …
From recipetineats.com
See details


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Oct 16, 2020 · Steps 1 & 2: In a large mixing bowl, combine the dry ingredients – plain flour, baking powder, baking soda, cocoa powder, instant coffee granules, salt, brown sugar and white sugar. Stir …
From foodelicacy.com
See details


DESSERT - WIKIPEDIA
Dessert (/ d ɪ z ɜːr t /) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur.In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.. The term dessert …
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