Hi Jenn, thanks so much for all your wonderful recipes. Do you think this cake could be made in a springform pan? Put the lid on the food processor and turn the machine on for just two minutes or until everything is mixed together. I was going to ask the same question. Sugar? Hope you enjoy! It will definitely need to bake longer as well. Glad you enjoyed this! My husband who is not too fond of cakes, had 2 helpings. Start by combining the dry ingredients in a big mixing bowl. Such wonderful flavor! What temperature and how long should I bake it if using two 9 inch pans. Put another 1/3 of the mixture in another bowl, and add the cocoa powder and the rest of the milk. Hi Lina, I’d guesstimate they’d need 25 to 30 minutes in the oven, but keep a close eye on them! It’s the best of both cake worlds! I’m going through my dessert files and tossing any other marble cake recipe, as this is the Holy Grail of marble cakes! What’s the best way to prepare a bundt pan? Next time I will take cake out at 60 minutes (vs 65). I’m so glad to hear it was such a success, Nikita! Cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt all get stirred together until combined. . In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. As with all of your recipes, this one is a winner! ¹Please note that in the video I frost the cake with my. I have been baking a long time and wanted to make something different. Tried this recipe out and it came out perfect! Also made it with 5 different colors and it looked so pretty! Sure, Ila – that should work. This recipe makes a 2 layer cake. Hope that helps and that you enjoy! This is the best marble cake recipe I”ve ever tried, I’m a baker (that’s what I do for a living) and I had tried many recipes and even tried to tweak a few but this one, I didn’t have to change anything, just perfect! Hope your father enjoys! what size would you recommend for loaf pan? It’s important to “clean as you go”, when working in the kitchen and using a  lot of ingredients. Personally I ALWAYS prefer weights. **This cake can also be baked in two 8-inch or 9-inch diameter cake pans. Everyone loved it & the niece who doesn’t like cake requested it for her upcoming birthday. Made this over the weekend. I am unsure if I followed the written 390g for AP flour or if I reduced it down to 360g AP flour as one cup of AP flour generally weighs 120g. I am SO happy I found this recipe. Level the surface of the mixture in the tin. At the top of the recipe it says 10″, but in the body it says 12″. Hi Minna, I wouldn’t recommend it for this recipe — sorry! You could use the springform pan here. (That would help to determine the amount of time they need in the oven. Slice and serve. And I think the baking spray with flour is a really smart way to go. My boyfriend and I especially loved the glaze at the end. It may not look like the batters are swirled; that's okay. . Decorate with sweets and candles, then leave the chocolate to set before eating. One more question, I want to make a 2 layer cake using 8/9 inch cake pans, how should I alter the recipe? As an Amazon Associate I earn from qualifying purchases. Preheat oven to 350° F. Grease two 9-inch-round cake pans then dust with flour, tapping out excess flour. Do not overmix! Hello, Thanks for this lovely recipe, I made this today for my aunt’s 60th birthday party. Thanks! I’ve made it several times as a bundt, but wondering if I can change it up! Directions Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan. Could you use a thick chocolate glaze on this cake instead of the vanilla one? Hope you have better luck if you try it again! Even better than from the bakery! Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute. Yes, you don’t have to worry about gluten-development with the high ratio method. If the glaze starts to pool on the surface, poke more holes to help it absorb. Hope you enjoy if you make it! I find that I have more success baking when I weigh the ingredients out. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. We now come to once upon a chef first for any recipe we need whether sweet or savory- we really trust your recipes! Even a few extra ounces can make a big difference. This helps to mix the colours together. I left out the glaze at the end and the cake turned out fluffy, moist and absolutely delicious. Once upon a time, I went to culinary school and worked in fancy restaurants. This field is for validation purposes and should be left unchanged. I will say the chocolate portion is a tad bit too much so I didn’t put all of it in the cake but other than that this recipe is perfection! One of the best Bundt cakes I have ever made! What can I say? It’s moist and chocolate portion is rich and decadent. I used 1/3 cup of Hershey cocoa powder and didn’t make the glaze but followed everything else for yummy, magical results! If you only want to use one 9-inch round, I’d cut the recipe in half. Thanks so much! Beat the batter on medium speed for about a minute to a minute and a half, to aerate the cake batter and build the cake's structure. I poured half the glaze over the cake as described intl the directions, but i don’t feel like it penetrated the cake well …the bottom was tasty… but the middle was kind of dry and crumbly. Very moist, flavorful. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute. Moist and tasty, my son really enjoyed them. Swirl this into half of the vanilla batter and then swirl the two batters together with a butterknife for a beautiful marble effect. Quick question, what is the weight measurement you use for a cup of flour? Is there a standard method to adjust baking recipes to high altitude? I was just wondering if I could do 3 eggs instead of 4. Thanks! Hi! This was absolutely delicious, I used your cream cheese icing as per the birthday girls request. It’s incredibly moist, so simple to make, and sure to please everyone at the table! Thank you for the recipe. Or how I could fix it? I did find they sunk a bit in the middle for me, any thoughts? Place cake pan on top of parchment paper. Hi Karen! Transfer about 2-1/2 cups of the batter to a medium bowl and add the chocolate mixture. As I say, this comes from a childrens cookbook, which is why the instructions are quite detailed, don't be put off or offended! Will this recipe make enough for 3 – 8inch round cake pans or just 2? I would love to make this cake again! Hope that helps! Just perfect. Absolutely every recipe I have made from Once Upon a Chef turns out fabulous! I could have done better with the swirling effect, but the taste was just right. Set aside. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted. My question is this: Why, in this recipe, do you have the dry goods in the mixer and add the liquid to it, when usually, we cream together butter and sugar before adding flour mixture and alternating with egg/milk mixture? ), and is frosted with my favorite silky chocolate frosting. My oven bakes pretty accurately so I should have trusted my instinct that it was done in 60 minutes. Hi Vashuda, I’m sorry to hear this stuck! Hi Elizabeth, I’d do both (you really need the glaze as it helps to add moisture to the cake). Gradually add heavy cream, increase speed to high and beat for 1 minute. Is flour needed too? What would the bake time be? . Hope that helps! Please read my, A soft, fluffy, moist vanilla and chocolate marble cake. Then add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Easy. If you want to make loaves with this, you’ll need two 8-1/2 by 4-1/2 loaf pans. Transfer about 2-1/2 cups of the batter to a medium bowl. Is there a reason for that? Keep in mind the refrigerator tends to dry out cakes and make them a bit dry! The cake was dry and tasted flat. Delicious . I have been searching for a marble cake that wasn’t weak on the chocolate (who has time for that?) Chocolate buttercream frosting was WAY too salty. But I’m wondering if it would work for cupcakes as well? Hi Jenn, This recipe sounds delicious. I made the Marble Cake the same day I received the recipe and made it exactly as your recipe states. While the cake bakes, make the glaze. Let the cake sit for at least two hours before serving. I’d welcome any other suggestion too. Not this one, not even a little! Hi Jenn, Love your recipes and they are my go-to’s for Always Good dishes. In a medium bowl, combine the buttermilk, eggs, and vanilla. I buttered the bundt pan generously with just butter at room temp. The butter needs to be softened so that’s the one ingredient that should be at room temperature. Chocolate and vanilla swirled together. Take care to not let it scorch. If you don’t have (or don’t want to use) sour cream, there are substitutions noted in the recipe card below. We are an affiliate for Amazon Services LLC Associates Program. Just be sure not to overfill the pan. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it.

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