23 April 2011

Chocolate Swirl Buttercake

chocolate swriss buttercake

Hubby has been pestering me to bake something for him to snack when he is feeling hungry... As I have not been topping up the ingredients, there are not much that I can whip up beside the cookies and simple muffin. Lucky I come across this Vanilla-Chocolate Marble Cake that I have all the ingredients at home.

Recipe: Chocolate Swirl Buttercake
Makes: 9 x 5 inch loaf pan

(all ingredients are to be at room temperature)

• 150gm all purpose flour
• 25gm corn flour/starch
• 100gm sugar (i use 75gm but no taste, so dont need to reduce)
• 115gm butter
• 3 eggs
• 2 tsp baking powder
• 1 tsp vanilla essence
• 25gm coco powder (use Hershey's Special dark coco to get a very nice deep chocolate color)
• ¾ cup milk (i substitute with evaporated milk for richer taste)
• ½ tsp salt

• add 1 tsp of instant coffee granules to the coco mixture and you can call this Mocha Marble Cake. Or just add ¼ tsp instead to make people wonder about that kicks the chocolate flavor up a notch in the cake.

1. Pre-heat oven to 180 deg C

2. Sift the purpose flour, corn starch, salt, baking powder and mix with a wire whisk for about 1 minute, keep aside

3. Beat softened butter with sugar till it is light and fluffy
(This step is very important to get the right texture for this cake. You will have to mix at medium speed if using a stand mixer for about 6 minutes)

4. Add eggs one at a time mixing in between

5. Add vanilla essence and keep mixing for 2 more minutes, scraping down the sides of the bowl if necessary

6. Add the flour mixture in four batches, alternating with milk/evaporated milk till everything is combined

7. Add 4 tbsp boiling water to coco powder, mix well with a spoon

8. Take out 1/4 of the batter to a separate bowl and whisk in the coco mixture. Mix very well

9. Spoon the white and chocolate batter in an alternating fashion to resemble a checker board in the loaf pan
(Use a big spoon for white and smaller one for chocolate to make it easy)

10. Once you spoon in all the batter, tap the pan twice strongly on the work bench to remove the gaps between the two batters

11. Now run a knife deeply through the batter going from one side to another from one end to the other in a swirling fashion

12. Repeat the swirling process 2 more times

13. Bake for 40 minutes or till a tooth pick inserted at the center comes out clean.

14. Keep the pan on a wire rack and let the cake cool for 10 minutes. Unmold the cake and allow to cool down completely (about ~ 1 hr).

Enjoy with a cup of tea.

Motivated by: Spicyana - Marble Cake

Comments: marble cake is soft, but not tasty. coco power make it more bitter, will replace with semi sweet chocolate in future)

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