Cocoa And Yoghurt Marble Cake Recipes

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:

• In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
• Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
• Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.

Steps:

• Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
• In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
• Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
• In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
• Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.