Marble Cake with Chocolate Glaze & White Chocolate Chips
these. At the cost of bragging, please let me say that my Marble Cake looked lovely! When it came out of the oven, for a brief period I thought of doing away with the glaze because that would completely spoil the "marbled" look on the top of the cake. But thank heavens I didn't, because that took the taste up by notches. My little brother had two huge slices of it and told his mother to make the same cake for him on his birthday (which falls on Christmas eve). I think I'll relieve my Mami/Aunt of the pain and bake one for him myself on his D-Day. :)
For the cake:
Butter, at room temperature: 150 gm
Olive oil: 100 ml
Caster sugar: 200 gm
Amaretto/Vanilla: 2 tsp
Flour: 200 gm + 1.5 tbsp
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Milk: 50 ml
Cocoa powder: 3 heaped tbsp
White Chocolate Chips: 50 gm + 50 gm
For the glaze:
Water: 100 ml
Dark brown sugar: 30 grams
Butter (cubed): 75 grams
Dark Chocolate (finely chopped): 200 grams
1. In a large bowl, sift the flour, baking powder, baking soda and salt and set aside.
2. Cream the butter, oil and sugar in a large bowl in the mixer or with a hand blender till soft and fluffy.
3. Add the eggs one by one and continue blending after each addition till the mixture is smooth and pale. Add the amaretto/vanilla and blend again. Add milk and blend. Take the mixture out of the mixer and tip into a large mixing bowl.
4. Gradually fold the flour into the egg-butter-sugar mixture and mix gently. Do this bit by bit till everything is smoothly incorporated and there's no lumps.
5. Now divide the batter into two bowls. In the first bowl, add 1.5 tbsp of flour and 50 gm white chocolate chips and fold everything together. In the second, add sifted cocoa powder and fold that in.
6. Preheat the oven to 180°C. Butter the sides of a circular springform cake tin and line the base with parchment paper.
7. Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter. Bake for 45 minutes or until a cake tester inserted into the middle comes out clean and it is springy to touch.
8. Let it cool on a wire rack for 20-30 minutes before de-moulding.
9. For the glaze: Put the water, brown sugar and butter in a pan over low heat to melt.
10. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
11. Leave for about 1 hour, whisking now and again.
12. Refrigerate for 2-3 hours, or better still overnight, to get a firmer texture.
13. Now once the cake is cooled completely, spread the glaze on it. Coat the top and sides of the cake with it till uniform. Refrigerate for 2-3 hours. Now bring it out of the fridge, sprinkle the remaining white chocolate chips on it and put it back in the fridge for another 2-3 hours.
14. Cut into big fat triangles and devour!
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