Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
Right, who wants some cake? (this is the part where I put the girl raising hand emoji, seriously someone advocate for emojis on WordPress! ) I can never decide between chocolate and vanilla cake especially between a victoria sponge cake and a chocolate fudge cake! The best part is, I no longer have to as I have a new-found cake love: the majestic marble cake. I describe it as majestic for two reasons: first, it is a mixture of vanilla and chocolate and second it is cake – when is cake never majestic? I rest my case.
First things first, I wouldn’t recommend taking pictures with one hand and attempting to bake because one will be lacking of excellence – in my case it was my photography so please excuse the awkward photos. I am always pestering my aunt to make me a Marble Cake when I am in London, so this time I have learnt how to make it so I can hope to make it one day for her. SO let’s get to it…
My inspiration for this recipe was Hafsa Kasak, she makes amazing cakes and desserts so be sure to check it out. (Click her name)
1 1/2 cup castor sugar
1 tsp vanilla essence
4 large eggs
1/3 cup milk
2 tbsp cocoa
1/3 hot water
1 3/4 cup cake flour
1 1/2 tsp baking powder
1.This is usually the part where you are told to switch the oven on – I don’t because it gets to 180 degrees Celsius so fast that my oven switches off when I don’t actually put the batter in, so it is up to you. I put my oven on just before I empty the batter in the cake.
2. Start by spraying your cake tin liberally with some baking spray. (Try not to spray too little cause that will make it difficult for the cake to be flipped out of the tin)
3. Sift the flour and baking powder together then place it aside.
4. In a separate bowl, combine the cocoa and hot water together till it is smooth and leave it aside.
5. In your trusty kitchen aid, or even in a separate bowl with an electric mixer, beat together butter, castor sugar and vanilla essence until it is creamy. Add the eggs one at time and beat well in between each egg.
6. Add the milk alternating with the flour mixture. Once everything is combined, divide the batter in two bowls.
7. In one bowl add the cocoa mixture and fold well. In the cake tin, add some of the white batter, followed by layering the chocolate batter on top, layer repeatedly ending with the chocolate layer. Bang the cake tin against the surface so the batter is evenly layered out.
8. Swivel with a toothpick to make patterns (mine looked like kidneys when you sliced the cake). Then bake for 45-50 minutes until a cake tester comes out clean.
9. Let the cake cool in the pan for 15 minutes and then turn on a wire rack completely to cool.
10. Voila! You can add a ganache layer or eat plain.
There you go! Now bear in mind I live under the sun so the chocolate was melting rapidly therefore my cake had to be placed in the fridge. It will go perfectly with a warm cuppa tea though! If any one else feels like there’s dilemma between choosing a flavour, don’t just stop at chocolate and vanilla try a strawberry and caramel marble cake – be creative and spontaneous! The thing I love about cooking and baking is that following a recipe is mostly a guide and not the final say, it is always possible to switch it up to your taste.
Hope that all makes sense if you have any comments be sure to leave them and if you find this great then give it a like and try it out. I would love to see how this cake turned out for you.