Marble Cake Recipe - How To Make Chocolate-Vanilla Marble Cake At Home - Dessert Recipe - Neha
Learn how to make Marble Cake at home from Chef Neha Naik only on Get Curried.
It is one of the easiest cake recipes, hence take a look at the steps mentioned here and get started! Do let us know in the comments below.
Ingredients:
1. 70 gms - Softened butter
2. 200 ml - Condensed milk
3. 1 cup - Flour
4. ½ tsp - Baking powder
5. ½ tsp - Baking Soda
6. 1/2 cup - Milk
7. 1 tsp - Vanilla Essence
8. 1-1/2 tbsp - Cocoa powder
Method of preparation:
1. Grease and line a cake tin.
2. In a bowl, beat butter and condensed milk for 2 mins. Add milk, vanilla essence to this.
3. Then sift the dry ingredients (except cocoa powder) into the bowl.
4. Stir with the spatula until all ingredients are incorporated.
5. Pour ¾ batter into the cake tin.
6. Add cocoa powder in the remaining batter and pour in the cake tin.
7. Swirl with a fork or a toothpick to form marble effect.
8. Bake in a preheated oven at 180°C for 25 mins.
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How to Make a Chocolate Peanut Butter Cream Cake (from Anna's New Book)! | LIVESTREAM
Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles:
Tune in and bake with Anna! This cake is reminiscent of a peanut butter cup. It combines a mild but rich chocolate cake with an almost mousse-like peanut butter cream and an out-of-this-world double chocolate fudge frosting and filling. At once salty and sweet, airy and dense, this cake satisfies all of your cravings.
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• Recipe •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 1 hour, plus chilling
Cook Time: 35 minutes
The cake will keep uncovered in the fridge for up to 4 days.
• Ingredients •
Cake
4 oz (120 g) dark baking/couverture chocolate, chopped
¾ cup (175 mL) boiling water
1½ cups (300 g) packed light brown sugar
1 cup (250 mL) buttermilk
⅔ cup (160 mL) mayonnaise
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
⅓ cup (40 g) Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chocolate Fudge Sauce & Filling:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Peanut butter cream & assembly:
1 cup (250 g) smooth peanut butter
1 (8 oz/250 g) pkg cream cheese, softened
¾ cup (100 g) icing sugar, sifted
2 tsp vanilla extract
1 cup (250 mL) whipping cream, whipped to soft peaks
• Directions •
1. Preheat the oven to 350°F. Grease three 8-inch cake pans, then line the bottoms with parchment paper and dust sides with flour.
2. Melt the chocolate. Place chopped chocolate into a bowl and pour boiling water overtop, letting it sit a minute. Whisk to melt (don’t worry if mixture appears grainy). Set aside.
3. Mix the cake batter by hand. Whisk brown sugar, buttermilk, mayonnaise, eggs and vanilla by hand in large bowl until combined. Sift flour, cocoa powder, baking powder, baking soda and salt into bowl and whisk until no visible lumps. Whisk in chocolate mixture (the batter will be fluid) and divide evenly between three prepared cake pans, tapping out any excess air bubbles.
4. Bake the cakes for 30 minutes, until a tester inserted in the cake centre comes out clean. Allow cakes to cool for 15 minutes, then turn out onto a rack to cool completely.
5. Cook the sauce base. Bring cream, cocoa powder, granulated sugar, brown sugar and corn syrup to simmer over medium heat, whisking often, until smooth.
6. Add remaining ingredients. Stir in chocolate and butter and return to simmer while whisking constantly. Stir in vanilla and salt and remove from heat. Cool to room temperature, then chill at least 4 hours before using. Store in airtight container in the fridge up to 3 weeks or the best-before date of your cream, whichever is sooner.
7. Prepare the peanut butter cream. Beat peanut butter and cream cheese until smooth. Beat in icing sugar and vanilla, then fold in the whipped cream until smooth and evenly incorporated. Chill until ready to assemble.
8. Assemble the cake. Place first cake layer on a platter. Spoon half of peanut butter cream into a large piping bag (no tip needed) and half the fudge filling into another. Pipe a ring of peanut butter cream around the outside edge of the cake. Pipe a ring of fudge just inside the peanut butter ring. Keep repeating, alternating between the fillings until reaching centre. Place second cake layer on top and repeat piping, then top with the third cake layer. Spread layer of peanut butter cream on top and around sides until smooth, then pull off some cream from the sides to reveal cake layers (“naked style”) or cover the sides of the cake completely. Chill cake for 30 minutes to make decorating easier.
9. Decorate cake. Melt ¾ cup of fudge filling over low heat until fluid but not runny. Pour into small piping bag (no tip needed) or squeeze bottle. Starting at the top edge of the cake, squeeze drips of filling down as you rotate the cake, creating a drip effect—the drips should ideally run just halfway down the cake. Drizzle any remaining melted filling on top, and spread across using a palette knife. Chill for 20 minutes.
10. Finish the decorations. Spoon remaining peanut butter cream into one small piping bag (or multiple with different tips), and remaining fudge into another. Pipe dots and swirls of these frostings on top of the cake in a random pattern. You can pipe a ring around the top edge or completely cover the top of the cake, if you wish. Chill fully assembled cake for at least 2 hours before serving.
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Marble Cake ????
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super easy, CHOCOLATE PEANUT MARBLE Cake| How to MARBLE cake with NUTELLA and PEANUT BUTTER, no mix
Peanut chocolate Marble Cake Fan of peanut butter and chocolate both!! this recipe is a perfect combination of both. Peanut chocolate marble cake is a must try cake. marble cake for beginners
#marbleCakeRecipe #marbleCakeTutorial #withMe
For nutritional facts visit :
Ingredients and Method:
- For Peanut Butter Batter:
0:03 Add 1 egg.
0:09 Add 50 gm unsalted butter
0:14 Add 50 gm Peanut butter
0:25 Add 1 tbsp Baking Powder
0:26 Add 1/4 tbsp Baking Soda
0:27 Add 1/3 cup Castor Sugar
0:28 Add 1/3 cup Brown sugar
0:33 Add 2/3 cup Maida
0:44 Add 1/8 tbsp Vanilla Essence
0:47 Add 1/2 cup Milk
1:06 Add Chocolate Chips
- For Chocolate Spread Batter:
1:16 Add 1 egg and whisk well
1:21 Add 50 gm unsalted Butter and whisk well
1:27 Add 50 gm Chocolate Spread- Nutella
1:40 Add 1 tbsp Baking powder
1:41 Add 1/4 Baking Soda
1:43 Add 1/3 cup Castor sugar
1:46 Add 1/3 cup Brown sugar
1:50 Add 2/3 cup Maida
2:00 Add 1/2 cup Milk
2:03 Add 1/4 cup Coca Powder
2:09 Add 1/4 cup Broken Walnuts and Almonds
- Assemble Peanut Batter and Chocolate Batter
- Bake
- Serve
Amazing Peanut Butter Brownies Recipe
This Peanut Butter Brownies recipe makes for a decadent and rich treat. These homemade fudgy brownies are perfect for peanut butter lovers with lots of creamy peanut butter swirled throughout the chocolate brownie batter. Made from scratch and without a mixer, these fudgy treats come together quickly and easily.
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