This is a great cake to bake when you’re feeling arty but can’t paint to save your life. Chocolate, vanilla and swirls. What’s not to love?
When I lived in hostel, Saturday mornings were spent browsing through Mint Lounge and I began looking forward to a food column by Pamela Timms. She lives in Delhi and has great recipes tailored to Indian ingredients and I had carefully cut out and saved this one for a marble cake.
A marble cake is nothing but two halves of batter, flavoured individually and swirled together in your baking dish. As it bakes, the swirls form lovely patterns and suddenly make homemade cake even more delicious 🙂 Oh and the best part, the recipe says Amul butter makes a better cake, and it does!!
It turned out soft and spongy with alternate bites of vanilla and chocolate. It hasn’t even cooled completely yet, and it’s almost gone 🙂
What you’ll need:
250 gms Amul butter (Two and a half 100 gm packets. If using unsalted butter, add a tsp of salt.)
1 and 1/4 cup powdered sugar
2 cups flour
1 tsp baking powder
2 tbsp milk
2 tbsp cocoa powder
2 tsp vanilla essence
What to do:
1. Preheat your oven to 170 C and grease a springform pan, loaf tin, square dish or whatever dish you normally bake in. This recipe makes a fairly large cake so choose your dish accordingly.
2. Sift the flour and baking powder and set aside.
3. Cream the butter and sugar in a food processor or by hand till smooth and creamy.
4. Add the eggs one at a time with a spoon of sifted flour to prevent curdling. (This was a really useful tip for Indian summers.)
5. Add the vanilla essence and blend well. Fold in the dry ingredients.
6. The batter might be a little thick at this stage, just a couple of tablespoons of milk should do the trick. It should ‘drop off’ a spoon easily but not be runny.
7. Drop spoonfuls of this batter into your prepared dish, leaving space in between each dollop.
8. Add cocoa powder to the remaining batter and blend well. Now drop spoonfuls of this mixture into the dish, wherever you left gaps. I had trouble at this stage because the batter began melting very quickly (75% humidity in 36 degrees really didn’t help), so work quickly if you happen to be doing this in a hot kitchen!
9. Using a skewer, or the handle of a spoon, slowly draw ‘swirls’ through both the chocolate and vanilla dollops. Don’t get too excited and overdo this because while baking, the swirls will just blend into each other and ruin the marbled effect. Next time, I plan to swirl deeper into the mixture, not just on the top.
10. Bake for about 30 mins (depending on your oven) till a fork comes out clean.
11. After it’s cooled, slice and marvel at your artistic talent.
(The original recipe calls for a buttercream frosting but I thought it was great even without. Try this cake with your morning coffee or tea :))