I have always loved baking this cake, as I get to become an artist to create my own unique design in the cake every time I bake it. To make the design two batters are used and mixed with a spoon or knife to give a marbling effect to the cake.
Last year on my holiday to Jordan, I visited Petra. The pattern on some of the huge rocks of Petra transported me back to my kitchen and made me think of this marble cake. Friends, seeing the vivid designs in the rocks in Petra left me awestruck. To create this kind of magical design in my very own kitchen makes the experience of baking this cake a very satisfying one. The taste too is delicious that one keeps raiding the kitchen for more, hence the bigger the tin the more cake to eat.
This time I baked it using a round cake tin, instead of the usual rectangular loaf tins that I love to use for this cake. It was baked for my daughter’s birthday and hence I wanted a big round cake. I made it with two equally divided batters, one was vanilla and the other was chocolate. We can make use of strawberry too to get a pink layer instead of the brown when chocolate is used.
While baking and making the design pattern a stray thought came to this mothers mind that made me compare this marble cake with the student life. The daughter does not like the Vanilla flavored cakes, but loves the chocolate ones, but mixing both batters in this recipe results in a unique mix of flavors, the cake that she has loved every time I made. The student life too is a mix of moments, some which are cherished and some which are not, moments that teach one endurance and some that highlight our strengths. On the whole each of these experiences enrich the student life and makes it one of the most memorable time of our life.
Friends, here is another of the delicious treat that you would never resist after taking a bite of the cake slice. Happy baking!
Some tips to keep in mind before baking anything- all ingredients should be at room temperature. Assemble all the ingredients together and then start the baking. Weigh the ingredients as per needed in the recipe to get the perfect baked products. The baking powder should be leveled teaspoon and not heaped, use a knife to level this.
Sugar: 275 gm
Refined Flour: 350 gm
Cocoa Powder: 2 Tbsp
Milk: 200 ml
Baking Powder: 2 Tsp
Vanilla Essence: 1 Tsp
Preheat the fan assisted oven to 180 deg C. Grease a round baking tin or a Bundt tin.
Sift the baking powder and the refined flour together so that it gets mixed well in the flour.
Take softened butter in a bowl and beat well with an electric mixer. Add the powdered sugar and vanilla essence and mix with electric mixer until the mixture is light and fluffy.
Beat eggs one at a time into the mixture, beating well after each addition. Stir in the sifted refined flour and milk. Mix all the ingredients and then divide it into two equal portions.
Mix the cocoa powder with 2 tbsp of milk. Add this to one portion of the batter. Mix well to get a smooth chocolate batter.
Drop alternate spoonful of batter mixtures into the greased baking tin. When all the batter is put into the tin, gently pull a knife or skewer forward and backward through the cake mixture.
Bake the cake for an hour or until a needle inserted into it comes out clean. Stand the cake for few minutes in the tin before removing to cool on a wire rack.
Enjoy the delicious treat!