A combination of vanilla and chocolate S W I R L E D together to make a marbled effect. Oh, and be prepared for a few extra bowls to wash up. This cake is exhausting! Don’t get me wrong its a wonderfully delicious and moist cake, but it takes a little longer starting from scratch! But, of course all the more fun, when taking a knife, cutting a slice and seeing exactly what patterned you’ve made.
Read on for the recipe…
So, yes this cake is alot of work, but everyone enjoyed it and really it’s a wonderful dessert for any occasion. I decorated this cake with a creamy frosting covered in icing sugar and mint chocolate Easter eggs.
Recipe: Swirled Choc/Vanilla Cake (Adapted from Marble Cake – WW)
Preparation: Grease well a bundt cake tin with oil or melted butter. Preheat oven to 150°C
2 1/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons reduced fat and salt dairy blend spread (margarine / butter)
3/4 cup sugar
1 teaspoon vanilla essence
1 small egg
250g vanilla yoghurt
4 egg whites
120g dark chocolate block
Firstly sift and combine flour, salt, baking powder and baking soda together in a bowl and set aside.
In another bowl, cream butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined.
In another bowl, beat egg whites until stiff forming peaks.
Ok, so lets not get confused here….step by step…
Divide the butter/sugar mixture into 2
Divide flour mixture into 2
Divide egg whites into 2
1/2 butter/sugar mixture
Add gently and gradually the 1/2 flour mixture
Add the 1/2 vanilla yoghurt, then gently fold through the 1/2 egg whites, until well combined….Vanilla mixture.
1/2 butter sugar mixture
Add gently and gradually 1/2 flour mixture, then add the other half of the yoghurt.
Melt 120g chocolate in a saucepan, over very low heat.
Fold gently egg whites into this mixture until well combined..chocolate mixture.
Now for the fun bit, layer each mixture into the bundt cake tin.
With a skewer draw circles or lines through the mixture.
Bake cake in preheated oven for 40-45 minutes, or until a cake skewer inserted in centre comes out clean. Remove cake, cool and then flip onto cake rack.
Here’s my kitchen explosion…
But of course,a fun cake to make, and a surprise when you slice it.
Linking to: The Kings Court IV, What’s Cooking Wednesday