Note: The blog took a long (and unexpected) break in 2010, as this year got pretty busy for me. I did not got detoured from the kitchen but hopefully the lack of time took me away from this blog.
For this last month of 2010, just a week away from the holiday, I though about making another Christmassy dessert. This weekend I was craving chocolate. So I came back to something basic that I’ve tried a couple of time since I move in California but that actually never turned out the way I wanted. I’m talking about a marble cake.
Marble Velvet cake
Make 12-14 servings
Ingredients
- 85 grams of dark chocolate (~ 50-60% cacao)
- 6 large eggs yolks
- 1 cup of sour cream
- 2 teaspoons of pure vanilla extract
- 300 grams (3 cups) of flour
- 300 grams (1.5 cups) of sugar
- 1 teaspoon of baking powder
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 stick and 2 tablespoons of unsalted butter
Main cookwares and baking ustencils
- An electric mixer (or a kitchen aid robot)
- A 9”” round baking pan about of about 4” deep
- 3 medium size bowls
Preparation
- Preheat the oven at 350 degrees Fahrenheit
- Prepare the baking pan by spreading some baking spray (or butter) at the bottom.
Step A: melt the chocolate
- Put the chocolate sqares in a bowl and make them melt using a microwave. For me I’m putting in in the microwave on HIGH for 50 secs. Then I’m stirring them a bit and put them for another 40 secs before stirring them until completely melted.
Step B: mix the liquid ingredients
- In a medium bowl, whisk the yolks, 1/4 of the sour cream and the vanilla just until lightly combined.
Step C: make the batter
- Melt the butter. (again the microwave is your friend!)
- In another bowl, mix the flour, sugar, baking powder, baking soda and salt. Then add the butter and the remaining sour cream. Mix everything using the mixer for about a minute. Then add the egg mixture in three parts, beating on medium speed for 20 seconds after each addition.
- Remove 1/3 of the batter (350 grams) to a 3rd bowl and stir in the melted chocolate until uniform in color.
- Spoon 1/3 of the remaining batter into the prepared pan. Top with dollops of half the chocolate batter. Top with another 1/3 of the plain batter and then with dollops of the remaining chocolate. Spread evenly and top with the remaining 1/3 of the plain batter, spreading it evenly over the top.
- Using a tablespoon, marbleize the cake. The technique is the following: dip in the tablespoon, without touching the bottom or sides, and lift up and over in a folding motion, like the roll of a wave. Repeat this 6-8 times, going all around the pan. Then smooth the surface evenly.
Step D: Baking the cake
- Bake for 50 to 60 minutes or until a knife inserted in the middle of the pan comes out clean.
- Let cool for about 10 minutes before serving.
Serving suggestions
- This dessert goes well along with a scoop of ice-cream.
Bon appétit!
Cédric
