Roopa
I got to try out my new book already! It’s my friend’s birthday on Saturday, and he requested some form of marble cake. Handily enough, I found a marble cake recipe in ‘Vegan Cupcakes Take Over the World.’
The cake began with making the chocolate and vanilla batters, and mixing them together. I don’t think I did an amazing job of the marbling, but it sort of works.
The removal was a little scarier. I ran out of parchment paper, which is my cake removal failsafe! Thankfully, the shortening worked perfectly!
The marbling effect was more of a black and white cookie effect on the bottom…
I also got to try out my fancy new cake leveler!! It is absolutely glorious. My cake was leveled beautifully. Also, I rather enjoy that it’s basically a cake hacksaw; it makes the carpenter in me happy.
I didn’t really trust my whipped cream, so I just used the normal malted chocolate frosting with Skor bits to fill the cake.
I iced the rest of the cake with the same malted chocolate frosting, and put some salted caramel frosting flourishes and sprinkles on top.
I am pretty happy with how it turned out! The cake was a little bit dense, but it seemed to taste pretty good. Let’s hope he likes it!
Here is the recipe I adapted:
MARBLED CAKE (2 9" layers)
- 2 tsps. apple cider vinegar
- 2 cups milk (I used 2%)
- 1 cup softened butter
- 1-¾ cups granulated sugar
- 2 tsps. vanilla
- 1 tsp. almond extract
- 2 tbsps. cornstarch
- 3 cups flour
- 3 tsps. baking powder
- ½ tsp. salt
- 4 tbsps. cocoa powder
DIRECTIONS
- Preheat oven to 350F and line / grease 2 8" or 9" cake pans.
- Add vinegar to milk and set aside. Alternatively, you could use buttermilk.
- Sift flour, baking powder, cornstarch, and salt together.
- In a mixer, beat the butter until creamy. Add the sugar and mix well.
- Add vanilla and almond extract to butter mixture.
- Add flour mixture to butter mixture in 3 parts, alternating with milk and vinegar mixture. Start and end with flour mixture.
- Boil some water, and add 6 tbsps. of water to the cocoa in a bowl. Add ~2 cups of the batter to the cocoa mixture, and mix well.
- Put equal amounts of both batters in each pan – I used a ½ cup measure, but by weight would be best – and swirl around. Don’t overswirl or you’ll lose the marble effect.
- Bake for ~25 minutes.
- Let the cake sit for about 20 minutes, and invert onto a cooling rack.
I got the malted chocolate frosting from here: http://sweetapolita.com/2011/05/campfire-delight-cupcakes/
(I reduced the amounts slightly)
I got the salted caramel recipe from here: http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.html
Truthfully, I had some left over from a few days ago, which happened to be just the right amount.
Chateau Gateau 