VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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cake, cake recipe, chocolate cake, vanilla cake, fluffy cake, soft cake, recipe, dessert,
Chocolate Marble Cake | Easy Eggless Marble Cake Recipe | No Oven, No Butter, No Curd, No Cream
EGGLESS CHOCOLATE MARBLE CAKE | WITHOUT OVEN | SOFT, SPONGY AND MOIST CAKE
Hello friends
Today i an sharing very easy Chocolate marble slice cake recipe. It is very easy to make and it very beautiful. This cake need very few ingredients and comes out so spongy and fluffy.Do try this easy and interesting recipe and give your feedback below.
Thanks a lot
~Ingredients~
Caketin size- 7×4×4 rectangle caketin
Measuring cup used is of 200 ml capacity
Maida or refined flour- 1 cup Or 150g approx
Sugar- 1/2 cup or 80g
Refined oil- 1/4 cup or 50ml
Milk- 1/2cup + 2 tbsp
Cocoa powder- 2 tbsp
Vanilla essence- 1/2 tsp
Baking powder- 1 tsp
Bakbg Soda- 1/4 tsp
Salt- 1/4 tsp
Lemon juice- 1 tsp
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#withoutcream
#nocondensedmilk
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Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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Chocolate-Orange Yule Log; A Christmas Showstopper
If you want a showstopper for your Christmas table, a yule log always hits the spot. I've been making this chocolate orange yule log for a couple years now. It's a lot of work, but worth it and I'm excited to share it with you all.
There are many components to the cake and it's a lot of work. It's a genoise sponge cake, a blood orange syrup, a blood orange ginger curd, merengue mushrooms, and dark chocolate frosting. Each component of the cake is good on its own, though, and has other uses, so I've timestamped each part of the cake. If nothing else, you should make the curd and eat it with toast or leftover dinner rolls.
Timestamps:
0:00 Merry Whatever!
0:17 Orange Curd
2:08 Orange Syrup
2:48 Merengue Mushrooms
7:48 Genoise Cake
11:08 Dark Chocolate Frosting
12:37 Assembly!
DAY ONE: (the day before service)
curd:
beat in a medium pot until pale yellow:
1/2 minus 1 TBS cup sugar
1 whole egg
3 egg yolks (*save the whites for the merengue!)
The zest of 1-2 oranges
Add:
1/3 cup orange juice
10 green cardamom pods
2 TBS minced candied ginger
6 TBS butter, cut into tiny cubes
Put on medium heat and stir until the butter dissolves. Then beat constantly until the mixture thickens and simmers slightly for a few seconds. Leave in the pot, stirring occasionally, until room temperature. Then pick out the cardamom pods and store in the fridge overnight.
syrup:
heaping half cup orange juice
1/4 cup sugar
1 tbs triple sec
Simmer until the mixture is about 1/4 cup. Cool, then store in the fridge.
merengue mushrooms:
preheat oven to 225.
Combine in a large metal bowl:
1/4 cup egg whites (about 2 eggwhites)
1/4 tsp Cream of tartar
1/2 tsp vanilla
Beat until soft peaks form. Then add slowly, 1 TBS at a time:
1/2 cup superfine sugar
Beat until very stiff peaks form. Pour mixture into a piping bag with a plain half inch tip (or just cut an opening in a bag that big) and pipe an equal number of kisses and stems onto a cookie sheet with parchment.
Use a wet finger to press down the mushroom cap tops and dust with:
Unsweetened cocoa powder
Bake for 2 hours until the mushrooms are dry. Turn off the oven and leave the merengues in the oven until the oven gets cold.
Paint the bottom sides of the mushroom caps with a layer of melted dark chocolate, then attack a stem. Keep in an airtight container for up to 4 weeks.
DAY TWO:
cake: half a genoise baked in a 9x13 pan for 15 min.
You need to bake a specific kind of sponge cake for jelly rolls for this to work as a roll cake. Do not attempt this with any old cake.
Grease, flour, and line a 9x13 inch cake pan with parchment paper.
Sift into a bowl and have ready:
1/2 cup plus 2 TBS cake flour
2 TBS sugar
In a glass bowl over barely simmering water, beat:
3 eggs
3/8 cup sugar
Beat until pale yellow and they've reached a temperature of 110 degrees. Remove from the heat and beat for 5-15 minutes (it takes more time if you're using a hand mixer instead of a stand mixer) until they reach the ribbon stage.
Preheat oven to 350 degrees F.
In 3 batches, sift the dry mixture into the eggs, folding gently to combine.
In a cereal bowl:
3 TBS melted butter
1/2 tsp vanilla
Take 3/4 cup of the cake batter and fold it into the butter. Once it's smooth, add that mixture to the rest of the cake batter and fold until just combined. DO NOT OVERMIX.
Pour batter into cake pan and bake for 15 minutes or until just done. DO NOT OVERBAKE.
Flip out of the pan, remove parchment, then flip back rightside-up to cool on a wire rack.
Dark chocolate glaze:
In a double boiler, melt:
1 cup dark chocolate chips
Add slowly, stirring as you go:
6 TBS butter
Stir in:
2 TBS hot water
2 TBS hot triple sec
Cool to room temp. It should have a frosting consistency. DO NOT BEAT. (if you do this, the frosting will get dry, hard, and crumbly.) If your room is cold, you might want to pop the frosting into the microwave for 10-20 seconds to soften up before frosting it on the log.
ASSEMBLY:
Trim the ends off the cake to even it out. Flip it upside-down.
Spread the underside of the cake with the orange syrup (warm it up so it's spreadable.)
Spread on the curd, leaving an inch uncovered at one end.
Roll the cake. There are many tricks I've seen other cooks use (such as, rolling the cake in a tea towel just after it comes out of the oven) but the hard truth is: you will not always succeed. Your cake might crack. Just keep going and do your best.
Frost the log in the chocolate frosting, making decorative marks with a fork.
Garnish with merengue mushrooms.
I like to let the cake sit for a couple hours in a cool kitchen (or in the fridge if your kitchen is hot) before cutting into it.
Store the cake in the fridge. It will keep up to a week. To serve leftover cake, pop a slice into the microwave on medium for 20 seconds or so to soften the chocolate frosting (it will firm up like truffles when cold.)
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RIBBON CAKE | GOAN BAKERY STYLE CAKE | CHRISTMAS RECIPES |COCINANISPOLINA
#cocinanispolina #christmas #christmascake #goanfood #christmasrecipe
One more cake that can enhance your Christmas platter is Ribbon cake. It is a soft and delicious cake Mostly found in Goan local bakeries and best consumed as tea time cake.
Servings: approx 1 kilo cake
Total Preparation Time: 1 hour 20 minutes
Baking Time: 50 to 60 minutes
Ingredients
200 grams all-purpose flour
160 grams Butter
150 grams of castor sugar
4 eggs
1 tsp vanilla essence
1 tsp baking soda
Food gel color (red and green)
Christmas Recipes
1-ALMOND ORANGE SEMOLINA CAKE | RAVA CAKE WITH ALMONDS & ORANGE FLAVOUR
2.Goan Bolinhas | Bolinhas De Coco | Semolina & Coconut Cookies |Christmas Special
3.Coconut Toffee Recipe | coconut Barfi |Christmas Recipe | kuswar
4.Christmas Fruit Cake | Rum & Fruit Cake | Traditional Christmas Fruit Cake
5.Goan Doce /Doce De Grao| Goan Chana Doce Recipe | Goan Christmas Recipes
6.Chocolate walnut Fudge Recipe |4 ingredients Chocolate walnut Fudge |Christmas Sweet
7. Dry Fruits Soaking For Christmas Cake | Fruit soaking in Rum
8. Chocolate Hazelnut Fudge/How to make Chocolate Hazelnut Fudge
9.Marzipan |Cashew Nuts Marzipan |Christmas Sweets|Christmas Kuswar
10.Goan Dodol Recipe|Goan Christmas Sweets| Christmas Kuswar sweets
Music credit YouTube Copy Right Free Music
O Christmas tree (instrumental)
Silent Night (instrumental jazz)
o holy night
WOW your guests with this fluffy MARBLE CAKE recipe! Moist marble cake using one recipe
RECIPE:
SHOP:
If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
INGREDIENTS:
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, Dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil - I use canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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