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 MARBLE POUND CAKE
We've dressed up our Classic Pound Cake recipe with chocolate pound cake
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 4 cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
GERMAN MARBLED CHOCOLATE CAKE
This wonderful cake tastes like a chocolate brownie mixed with vanilla cheesecake. The blending of the rich fragrant vanilla and the mellow German chocolate is perfect and creates a creamy treat that melts in your mouth. This cake is well worth the extra effort.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 350°, butter and flour a 10-inch square pan.
- Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
- Add sugar, then eggs one at a time, blending well.
- Blending on low speed add the flour and then the vanilla, set aside.
- Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
- Sift flour, baking powder and salt.
- Beat eggs with blender on medium speed for 1 minute.
- Add sugar and vanilla to egg mixture.
- Slowly blend in the chocolate butter mixture, beating on low until well mixed.
- Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
- Pour 2/3 of the chocolate batter into prepared pan.
- Spoon the cream cheese batter on top of the chocolate layer.
- Pour the remaining chocolate batter on top of the cream cheese layer.
- Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
- Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
- Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
- Sprinkle with icing sugar if desired.
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
MARBLED CHOCOLATE CAKE
Make and share this Marbled Chocolate Cake recipe from Food.com.
Provided by fireyangelxoxo
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 350 degrees.
- Lightly grease a ovenproof 10-inch ring mold.
- In a bowl, mix together the butter and sugar until creamy.
- Add the beaten eggs, one a time, whisking well after adding each.
- Using a meal spoon, fold in the flour into the creamed mixture carefully.
- Then, place half of the flour mixture into a separated bowl.
- Fold in cocoa into one bowl and half of the orange juice, then mix gently.
- Fold in the rest of the orange juice, and orange rind into the other bowl, and mix gently.
- Place spoonfuls of each of the mixtures into the mold, then drag a skewer through the mixture to create that marbled effect.
- Bake for 30-45 minutes until the cake has risen and a skewer inserted in the middle comes out clean.
Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 83.4, Sodium 265, Carbohydrate 23.9, Fiber 1, Sugar 13.2, Protein 3.4
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
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