Recipe: Appetizing Marble Cake with Double Chocolate topping

recipe appetizing marble cake with double chocolate topping

Marble Cake with Double Chocolate topping.

Marble Cake with Double Chocolate topping You can cook Marble Cake with Double Chocolate topping using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Marble Cake with Double Chocolate topping

  1. You need 300 gms of softened butter.
  2. Prepare 370 gms of plain flour.
  3. Prepare 280 gms of caster sugar.
  4. You need 1/2 tsp of vanilla extract.
  5. It’s 5 of Eggs.
  6. You need 1 tbsp of baking powder.
  7. Prepare 70 mls of milk.
  8. It’s 30 gms of cocoa powder.
  9. It’s of For Icing.
  10. Prepare 4 tbsp of butter.
  11. You need 60 gms of milk chocolate.
  12. You need 60 gms of dark chocolate.
  13. Prepare 2 cups of Icing sugar.
  14. It’s of Boiling water.

Marble Cake with Double Chocolate topping instructions

  1. Preheat oven to 180 c. Grease and flour a bundt cake tin..
  2. Place butter, flour, 250gm of sugar, vanilla extract, eggs, baking powder and 40 mls of milk into a food processor and mix until combined well. Medium to high setting..
  3. Place half of this mixture into bundt cake tin..
  4. Add cocoa powder, 30 gms of sugar and remaining milk into remaining mixture in the mixing bowl and combine well using a medium to high setting..
  5. Add the cocoa mixture into bundt cake tin. Use a fork to swirl through both the bottom layer and top layer to create a marble pattern..
  6. Place in the pre-heated oven for approx 50-60 minutes until a skewer inserted into the cake comes out clean..
  7. Allow to cool in the tin for at least 30 mins before inverting onto a cooling rack then leave until completely cool before icing..
  8. To create two different icing mixtures place 2 tbsp of butter in a saucepan with 60 gms of milk chocolate broken up into pieces..
  9. Heat on a gentle temperature until the mixture is melted. Stir the mixture constantly. When melted gradually add 1 cup of icing sugar until thoroughly combined..
  10. If required use boiling water to thin the mixture to create pourable icing. Pour slowly over the cooled cake allowing it to drip along the edges..
  11. Repeat with the remaining 2 tbsp of butter and 60 gms of dark chocolate melting slowly and stirring constantly. When melted gradually add remaining cup of icing sugar until thoroughly combined..
  12. Pour over the cake, allow to cool and serve!.

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