I have quite a collection of baking pans and tools, however, as much as I like baking cakes I do not own a pair of round 8 inch cake pan nor a springform pan, which are essential pans for cakes. I keep promising myself that I will buy a set of cake pans, but because I am a professional procrastinator, I never get around to it. Hence this week, I am adding another quick bread/cake recipe, a chocolate marble bread, taken from Joy of Baking.com.
The writer stresses the importance in using real vanilla extract in vanilla based recipes, rather than imitation vanilla which leaves a bitter aftertaste. I have to admit that this is the first time I've used vanilla extract in a recipe on OSSD, and I could definitely taste the difference between real and imitation vanilla.
When making the marble bread, I remembered Ana's attempt at making a marble cake a while ago which did not have the swirls that she wanted. I was kind of worried that mine would turn into a mess as well, but I wanted to take on the challenge, and it didn't turn out so bad for my first marble cake ever. The only thing I screwed up on was not dividing the batter 50/50 so there was more chocolate than vanilla batter, but other than that, it turned out pretty good.
~Ann
Chocolate Marble Cake*
4 ounces (115 grams) semisweet or bittersweet chocolate, chopped (I used bittersweet chocolate chips)
1/2 cup (120 ml) milk, divided
1 1/2 cups (195 grams) all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60ml) sour cream or plain yogurt
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup plus 2 tablespoons (170 grams)granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Direction
1. Preheat the oven to 325F degrees and place rack in the center of the oven. Butter and lightly flour a 9 X 5 X 3 inch loaf pan. Line the bottom of the pan with parchment paper.
2. Melt the chocolate, along with 1/4 cup of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering(Not boiling!)water. Remove from heat and set aside.
3. In a small bowl whisk the sour cream with the remaining 1/4 cup milk, and the vanilla extract.
4. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
5. With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.) Run a wooden skewer or knife through the two batters to achieve a marbled effect. (Be careful not to over mix or you won't get the marble effect.) Bake in preheated oven for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
6.Remove from oven and place on wire rack to cool for 10 minutes before removing from pan. Cool completely.
Makes 1 loaf
*Recipe taken from Baking with Passion by Dan Lepard and Richard Whittington
