Chocolate Marvel Cake Recipes

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

Steps:

• To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
• Preheat oven to 350 degrees.
• Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
• In large bowl, mix all dry ingredients together and set aside.
• Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
• Add half of dry ingredients and mix 1 minute.
• Add remaining dry ingredients and mix 1 minute.
• Pour batter into prepared pans.
• Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
• Cool in pans.
• Gently run knife around edge of cake.
• Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
• Frost with 7-Minute Frosting.
• If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
• IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
• The brand I use is MagiCake by J P Products, and these work well.
• OMIT THIS LINE
• OMIT THIS LINE
• The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
• I couldn't make flat cake layers without the MagiCake strips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

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.

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.