LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
12
1 HR 15 MINS
15 MINS
1 HOUR
INGREDIENTS
1 cup + 7 tsp (225g) unsalted butter, softened
4 tbsp Nestlé Cocoa Powder
2 cups cake flour
2 tsp baking powder
¼ tsp salt
1⅓ cups (265g) white sugar
2 large eggs
1 tsp vanilla essence
1 cup (250ml) milk
SERVING SUGGESTION:
Whipped cream
METHOD
1. Preheat your oven to 180°C. Grease a 23x13 cm loaf tin and line it with baking paper, making sure the paper hangs over the sides for easy removal later.
2. In a microwave-safe bowl, melt 3 tablespoons (45g) of butter. Stir in the Nestlé Cocoa Powder until the mixture is smooth and there are no lumps. Set this aside for later.
3. In a separate bowl, whisk together the flour, baking powder, and salt. *Chef’s tip: Make sure to mix them well; this helps the baking powder spread evenly throughout the batter, giving your cake a consistent rise.
4. In a large bowl, use an electric beater to beat the remaining ¾ cup (180g) of softened butter with the sugar until the mixture is light and fluffy.*Chef’s Tip: Room temperature butter is key for proper creaming, which gives your cake a lovely, light texture
5. Add the eggs one at a time, beating well after each addition. This prevents the batter from splitting. Once all eggs are incorporated, stir in the vanilla essence.
6. Gradually add the flour mixture and milk to the batter in three parts, starting and ending with the flour mixture. Mix until just combined. *Chef’s tip: Do not to overmix once the flour is added, as this can make your cake tough.
7. Divide the batter evenly into two separate bowls. To one half, stir in the prepared cocoa-butter mixture until it's well combined and consistently chocolate-colored.
8. Pour the chocolate batter into the prepared loaf pan. Then, carefully spoon the vanilla batter on top of the chocolate layer. For a more dramatic marbled effect, try to keep the layers distinct.
9. Gently swirl the two batters together using a butter knife or a skewer. Two or three figure-eight motions is enough. *Chef’s tip: Don't over-swirl, or you'll lose the beautiful contrast between the chocolate and vanilla sections.
10. Bake for 30 minutes. After 30 minutes, cover with foil and bake for an additional 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
11. Let the cake cool completely in the tin before carefully lifting it out and slicing. Serve with a dollop of whipped cream and ENJOY!
Chocolate Marble Cake
LEVEL:
MEDIUM
SERVES:
12
TOTAL TIME:
1 HR 15 MINS
PREP TIME:
15 MINS
COOK TIME:
1 HOUR
Chocolate Marble Cake
INGREDIENTS
1 cup + 7 tsp (225g) unsalted butter, softened
4 tbsp Nestlé Cocoa Powder
2 cups cake flour
2 tsp baking powder
¼ tsp salt
1⅓ cups (265g) white sugar
2 large eggs
1 tsp vanilla essence
1 cup (250ml) milk
SERVING SUGGESTION:
Whipped cream
METHOD
1. Preheat your oven to 180°C. Grease a 23x13 cm loaf tin and line it with baking paper, making sure the paper hangs over the sides for easy removal later.
2. In a microwave-safe bowl, melt 3 tablespoons (45g) of butter. Stir in the Nestlé Cocoa Powder until the mixture is smooth and there are no lumps. Set this aside for later.
3. In a separate bowl, whisk together the flour, baking powder, and salt. *Chef’s tip: Make sure to mix them well; this helps the baking powder spread evenly throughout the batter, giving your cake a consistent rise.
4. In a large bowl, use an electric beater to beat the remaining ¾ cup (180g) of softened butter with the sugar until the mixture is light and fluffy.*Chef’s Tip: Room temperature butter is key for proper creaming, which gives your cake a lovely, light texture
5. Add the eggs one at a time, beating well after each addition. This prevents the batter from splitting. Once all eggs are incorporated, stir in the vanilla essence.
6. Gradually add the flour mixture and milk to the batter in three parts, starting and ending with the flour mixture. Mix until just combined. *Chef’s tip: Do not to overmix once the flour is added, as this can make your cake tough.
7. Divide the batter evenly into two separate bowls. To one half, stir in the prepared cocoa-butter mixture until it's well combined and consistently chocolate-colored.
8. Pour the chocolate batter into the prepared loaf pan. Then, carefully spoon the vanilla batter on top of the chocolate layer. For a more dramatic marbled effect, try to keep the layers distinct.
9. Gently swirl the two batters together using a butter knife or a skewer. Two or three figure-eight motions is enough. *Chef’s tip: Don't over-swirl, or you'll lose the beautiful contrast between the chocolate and vanilla sections.
10. Bake for 30 minutes. After 30 minutes, cover with foil and bake for an additional 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
11. Let the cake cool completely in the tin before carefully lifting it out and slicing. Serve with a dollop of whipped cream and ENJOY!