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Marble cake with chocolate icing
You can finish it off with chocolate icing or just dust it with icing sugar.  It is delicious either way and will keep well in a cool place.
If you have no guglhupf tin, use two 1 lb loaf tins

8 oz ( 225 g ) unsalted butter
8 oz  (225 g ) caster sugar
4 large eggs 
grated rind of 1 lemon (unwaxed or organic )
1 lb of self raising flour  (or 1 lb plain flour and 6 level teaspoons of baking powder ) sifted
some vanilla extract  (or inside of 1 vanilla pod )
1 1/2 oz of cocoa sifted
1 oz caster sugar
1 pinch of salt
some milk
chocolate icing : melt 8 oz ( 225 g )semisweet chocolate with3 oz
( 85 g ) of thick cream or butter in a bowl over simmering water 
preheat oven : 180 C (350 F - gas 4 ) under 1 hour 
  1. cream the butter and sugar together until light and fluffy
  2. add vanilla essence, grated lemon rind and pinch of salt and mix in
  3. stir in 1 egg at a time with some of the sifted flour 
    if the mixture is too dry add some milk, it should be smooth but not runny
  4. divide cake mixture 2 to 1 
    now mix the one third of cake mixture with the sifted cocoa, sugar and milk 
  5. put 1 third of the mixture into a greased baking tin, which has been dusted with flour, then add the chocolate mixture followed by last of the plain  mixture 
  6. place in oven bake at 180 C (350 F -gas 4 ) for just under an hour
  7. allow the cake to cool for a few minutes in tin, the then turn out onto a wire rack to cool completely
    add chocolate icing or dust with icing sugar (sifted)

Bon Appetit

 

 

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