I spent my whole Sunday afternoon browsing some random cake blogs and finally, came across a blog which shares a professionally done chocolate marble cake recipe and the recipe guarantees tender and moist cake texture too! The last time I made marble pound cake, it was nice but the texture was a little heavy for my preference.
Without thinking too much, at 5pm I began baking the newly found marble cake recipe which used egg separation method and at dinner time, I finished baking the cake.
I only used half of the stated recipe so my cake's final result was kind of thin. Also, I guess I put on too much chocolate cake batter too, hence I didn't eventually produce that wonderful marbled effect that I imagined. Nevertheless, the cake surely tasted really yummy, buttery rich and super moist too even until the next day - just like what I wanted.
Super moist chocolate marble cake.
Here's the moist marble cake recipe that I used.
Super Moist Marble Cake
- 4 Eggs, separated
- 130gr Sugar
- 170gr Unsalted butter, at room temperature
- 130gr Flour
- 1 tbs Baking powder
- 1 tbs Milk powder
- 1 tbs Vanilla extract
- 1 tbs Cocoa powder
- Preheat oven to 160 degree.
- Sift flour, baking powder and milk powder. Set aside.
- Cream butter with electric mixer until light and fluffy.
- In separate bowl, whisk egg yolk and sugar until light.
- Slowly add the egg yolk and sugar mixture into the creamed butter and beat them with electric mixer on medium speed until everything is incorporated.
- In separate bowl, beat egg whites using electric mixer until stiff peaks are formed.
- Using a spatula, slowly fold the egg whites into the butter and egg yolk mixture
- Add in the dry ingredients into the cake batter until just incorporated.
- Take 1/4 of the cake batter and mix it well with the cocoa powder.
- Pour cake batter into a 7 inch cake tin already lined with parchment paper - alternating between the two mixtures.
- Rap the pan on the counter several times before putting it into the oven.
- Bake the cake for 30-40 minutes or until a tester inserted in the middle of the cake comes out clean.
Fresh from the oven.
Initially, I hesitated whether I should share this recipe or not because the look of my cake's final result was a far cry from the original blogger's recipe. Anyhow, in the near future, I plan to test this recipe again, this time using the full ingredients and see if I can achieve that good looking tall marble cake as if it was made by 5-star hotel's pastry chef!