CHOCOLATE MARBLE LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
- Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.
CHOCOLATE-VANILLA MARBLE CAKES
Classic Yellow Cake Batter is used to make the vanilla and chocolate layers of these impressive-looking cakes. The layers are swirled together to give a marbled effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
- Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
- Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.
Nutrition Facts : Calories 292 g, Fat 14 g, Fiber 1 g, Protein 5 g, SaturatedFat 9 g
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
CHOCOLATE CHIP MARBLE CAKE
Wow! What a great cake to take to a potluck. They'll be asking, "How'd you do it?"
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
- In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
- Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
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