“Whip and Whisk”
Whenever I scroll through my pinterest food page my mouth waters from how delicious every dish looks. Everything looks so delicious and easy to make, so I decided to try some of the recipes I pin on my board.
I started off with the Marble Bundt Cake. My mom usually bakes us the Marble Cake but it always seemed to be dry, you couldn’t complete a piece without having a glass of water alongside it.
I found an easy to bake Marble Bundt Cake recipe on pinterest and decided to try it. The picture to the left is by Sailu’s food and the one to the right is my attempt at this recipe. It’s no mistake, I added extra chocolate !
The recipe is divided into four parts, in each part you make a different type of mixture. 1st you do the chocolate mix, 2nd the dry ingredients mix, 3rd the egg mixture, and 4th the butter mixture. Then you simple whip off. I’ll be posting the recipe below.
I tried this recipe and the result was simply delicious, but I changed a bit in the recipe. Since I’m a chocolate fanatic and well my sister is as well I decided to double the chocolate cake mix quantity. So instead of transferring just half of the cake batter into the chocolate mix, I transferred 3/4 of the batter.
The cake tasted simply amazing, it was moist , soft, and not too sugary! The perfect combination of the chocolate and coffee with just the right amount of sugar made the chocolate mix a great delight to eat.
The recipe’s credits go to “Sailu’s Food”
Marble Bundt Cake
- Prep time: 20 min
- Cook time: 55 min
- Serves: 12
- cocoa powder
- All purpose flour – 2 cups (I used maida)
- Baking powder – 2 tsps
- Salt – 1/2 tsp
- Butter – 3/4 cup, unsalted, room temperature
- Sugar – 1 1/2 cups + 3 tbsp, superfine, divided
- Eggs – 4, large, lightly beaten in a small bowl
- Vanilla extract – 1 tsp
- Cocoa powder – 1/3 cup (dutch processed)
- Hot water – 1/3 cup
- Instant coffee powder – 1 tbsp
- Almond extract – 1/4 tsp
- Preheat oven to 175 C and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
- In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
- In a medium bowl, sift the flour, baking powder and salt.
- In large bowl, add the butter and beat it till smooth for 2 mts. Gradually add sugar and continue to beat for 3 mts. Add the vanilla extract and beat till light in color, approx 4 mts.
- Gradually add the egg mixture and beat on low speed for a mt.
- Gradually add the flour in four additons and beat on low until just combined and smooth.
- Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
- With the help of an 2 1/2″ diameter ice cream scoop or large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
- Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely
My next Pinterst try out will probably be french bread! I’ve been reading a lot of recipes about, I just have to decide on the easiest and whip it off!
Till the next post don’t forget to “Whip and Whisk”