Chocolate Marble Chiffon Cake Recipe - bhaarat recipe
3 min read
OF THE HUNDRED CAKES in this book, this is my older daughter Rose’s favorite one. Not only does it combine chocolate and vanilla, the flavor choices of every picky child, but it is so light that she can actually eat a whole piece before she is filled up.
2 tablespoons plus
2 teaspoons unsweetened Dutch process cocoa powder
2 tablespoons water
1 1⁄2 cups plus
1 tablespoon sugar
1⁄2 cup plus
1 tablespoon vegetable oil
1 1⁄3 cups cake flour
2 teaspoons baking powder
1⁄2 teaspoon salt
7 large eggs, 5 separated, 2 left whole
1 teaspoon pure vanilla extract
1⁄4 teaspoon cream of tartar
1. Preheat the oven to 325°F. Have ready a 9-inch ungreased angel food tube pan with a removable bottom.
2. Whisk together the cocoa powder, water, 1 tablespoon sugar, and 1 tablespoon oil in a small bowl. Set aside. Combine the flour, baking powder, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium-high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow, steady stream and continue to beat until the mixture is light
and increased in volume, about 5 minutes longer. With the mixer still running, slowly pour in the remaining 1⁄2 cup oil and continue to beat for 1 minute longer.
4. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 the water mixture, then another 1⁄3 of the flour, the remaining water mixture, and the remaining flour mixture scraping down the bowl once or twice as necessary. Stir in the vanilla.
5. With clean beaters and using a clean mixing bowl, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold 1⁄4 of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly.
7. Transfer 1⁄3 of the cake batter to another bowl and gently fold in the chocolate batter. Pour half of the yellow batter into the tube pan. Top with half of the chocolate batter. Repeat with the remaining yellow and chocolate batter. Smooth the top with a rubber spatula. Use a butter knife to swirl the batters together, taking care not to overmix. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.
8. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours.
9. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve.
10. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Ingredients
Serves 8 to 10
2 tablespoons plus
2 teaspoons unsweetened Dutch process cocoa powder
2 tablespoons water
1 1⁄2 cups plus
1 tablespoon sugar
1⁄2 cup plus
1 tablespoon vegetable oil
1 1⁄3 cups cake flour
2 teaspoons baking powder
1⁄2 teaspoon salt
7 large eggs, 5 separated, 2 left whole
1 teaspoon pure vanilla extract
1⁄4 teaspoon cream of tartar
How to make Chocolate Marble Chiffon Cake?
2. Whisk together the cocoa powder, water, 1 tablespoon sugar, and 1 tablespoon oil in a small bowl. Set aside. Combine the flour, baking powder, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium-high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow, steady stream and continue to beat until the mixture is light
and increased in volume, about 5 minutes longer. With the mixer still running, slowly pour in the remaining 1⁄2 cup oil and continue to beat for 1 minute longer.
4. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 the water mixture, then another 1⁄3 of the flour, the remaining water mixture, and the remaining flour mixture scraping down the bowl once or twice as necessary. Stir in the vanilla.
5. With clean beaters and using a clean mixing bowl, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold 1⁄4 of the yolk mixture into the whites to lighten. Then fold the remaining whites into the yolk mixture, gently but thoroughly.
7. Transfer 1⁄3 of the cake batter to another bowl and gently fold in the chocolate batter. Pour half of the yellow batter into the tube pan. Top with half of the chocolate batter. Repeat with the remaining yellow and chocolate batter. Smooth the top with a rubber spatula. Use a butter knife to swirl the batters together, taking care not to overmix. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.
8. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours.
9. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve.
10. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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