marble cake. moist marble cake, how to make the marble cake
BEST MARBLE CAKE RECIPE:
This week I was hesitating (marble cake) between a chocolate cake and the orange cake that had not been prepared for some time.
In the end, the solution was to unite the two and prepare a marbled orange and chocolate cake.
The union of chocolate and orange is always a winner in confectionery and this cake, in addition to being very rich, has a very attractive appearance, with the two doughs of different colors combining irregularly in veins reminiscent of marble
Secret Ingredients for marble cake:
An elongated mold of 30 cm.
250 grams of flour.
200 grams of sugar.
125 grams of butter.
An orange (zest and juice, about 100 ml.).
(Half an envelope baker’s yeast) Take 8 grams
20 grams of cocoa powder.
A tweak of salt.
We will cover all the recipe in the few steps:
For this sponge cake, the zest of an orange (only the orange part, avoiding the white part, which is bitter) and its juice are added to the dough. About 100 ml are needed. of juice If we get a little more juice, it can be added to the dough without any problem, but at least 75-100 ml are necessary. of juice, with less quantity the dough will be very thick, especially the part that has chocolate after adding the cocoa powder, which we must not forget contains a lot of starch.
If you prefer, you can also add the whole and crushed orange to the dough, as is done in the orange cake. If the orange has a very thick skin, what I do is remove the orange part of the rind with a vegetable peeler, completely eliminate the white part so that it does not become bitter, then crush the segments and the orange part of the rind.
After putting the dough in the mold, I distributed a handful of chocolate chips on the surface thinking that since the dough was quite thick it would hold the weight and they would remain on the crust of the baked cake. But it seems that they were not very happy with my idea and hopelessly sank to the bottom of the mold. They are the little circles that appear on the cut slices. Seeing the result, I have not included them in the recipe.
Interesting recipe Preparation:
We will cover entire recipe in few steps:
Prepare an elongated cake mold of about 25-30 cm. buttering it and dusting with a little flour. If you would like, you can draw a line it with parchment paper.
Put the butter and sugar in a bowl. The butter must be soft, so it will be necessary to remove it from the refrigerator at least a couple of hours in advance. Beat with some rods (better if they are electric) until foamy.
Add the eggs one at a time and continue beating. Do not add the next egg until the previous one is perfectly integrated.
Add the orange zest and the juice (about 100 ml. of juice). Beat until completely integrated.
Take the bowl and put in flour, baking powder and a touch of salt. Mix well with a spoon.
Add the flour to the first mixture. It is best to add it using a sieve so that it is well aerated and without lumps.
Mix well with a silicone spatula and movements from bottom to top until there is no loose flour.
Separate the dough into two more or less equal halves. There is a total of about 900 grams of dough, so each half would be about 450 grams. It is not necessary that the division of the dough be very exact, with two more or less equal halves being enough.
Add the cocoa powder to one of the two halves and mix well. You can also sift the cocoa to make it easier to mix, as it has a tendency to make lumps.
Pour half of the chocolate into the Mould. I usually raise one of the long sides by supporting it, for example, on the cutting board. This makes the dough less evenly distributed. Pour half of the orange batter. I try to add it to the piece where the chocolate mass is less thick when tilted, it is about not being distributed in an orderly way to create the marbled effect. Pour the other half of the chocolate batter and finally the remaining half of the orange batter.
Now we are going to mix the two masses a little more to form the marbled effect. You can use the handle of a wooden spoon, a blunt knife, or the same spatula with which we mix the dough. We sink it to the bottom starting at one end of the mold and we make a couple of passes in each direction making a drawing like saw teeth until we see that we see on the surface that the two masses are mixed, but without mixing too much because we run the risk of ending up with a single mass of chocolate.
While the dough is being prepared, preheat the oven to 190 degrees.
Put the mold in the central part of the oven.
Bake for 40-50 minutes (depending on the oven), until a toothpick inserted into the center comes out dry.
When cooked, remove the cake from the oven and place it on a rack. Let it rest for 10 minutes and unmold it to prevent it from getting wet.
Before cutting into slices let it cool on the rack.
hurray! the delicious and beautiful cake is ready to serve.
Serve cut into slices and have a beautiful cake time.