Wednesday, 4 October 2017

Marble cake



When I was growing up, there were a limited number of cakes in the family repertoire. Basically, there were three: Devil's Food, orange and marble. Devil's Food was in high rotation, obviously - what kid doesn't agitate for chocolate? - orange was the adult's choice and marble got trotted out for company as its swirls of chocolate and vanilla were suitably showstopping. Alas I don't have Mum's original recipe, but this one, from American baking authority Martha Stewart, is exceptional. And easy. Made in a loaf tin, its golden exterior slashed with satiny chocolate exempts you from fiddly frosting. It's airy and light yet satisfying sturdy. Rich but not too sweet. And oh so pretty.


 
Marble cake
Adapted from a recipe by Martha Stewart

When you add the cocoa mixture to the portion of vanilla batter you've set aside, the mixture will seem way too wet. I was worried but it turned out beautifully. Apparently cocoa dries out a lot in the baking process so there's a method to Martha's madness.


1/2 cup unsalted butter, at room temperature
1 3/4 cup flour









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