Helloooo !! Finally back after a short hiatus. As they say ‘Don’t forget every once a while to stop and smell the roses…’ that’s what I have been doing since my last recipe post. With utmost joy I’d like to announce that on April 22nd 2013 my husband and I got blessed with a baby girl, our first child, Rhea. Since then life is running around her charms. And as she is growing every month I will start taking out some time in between her sleeps to return to the blogging world. So stay tuned!
Now coming to the recipe for this post, Vanilla Chocolate Marble Cake. Why Marble was the question that came to my mind when I first ate this cake. If you have seen a marble, you know that it usually is made up of one color (e.g.white) with some slight streaking of another color (e.g. black). The same concept is applied in these types of cakes and hence the name. You can create many possible combinations in these cakes but my favorite and the most popular is the Vanilla Chocolate Marble Cake. Like combinations, there are different ways you can create the marble effect but I prefer to use the checkerboard pattern. In this, you have vanilla batter streaked with some chocolate batter to give this delicious looking and scrumptious Cake. I like to bake this as a loaf and enjoy a slice with my tea. But you could also bake this in any shape like a square or circle. Serve it as a dessert with a dollop of whipped cream and/or fruits. This cake is loved by kids so serves as a great lunch box snacks for them. You can store this cake at room temperature for up-to 2-3 days and in refrigerator for a week but bet it wont last that long as its too yummy to resist.
Now to the recipe....
1/2 cup of milk at room temperature
1/2 cup of condensed milk at room temperature
1/2 cup unsalted butter at room temperature
2-3 tbsp of sugar (or to taste)
1 tsp vinegar
1 tsp vanilla essence
1 to 1& 1/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup of cocoa powder
9X5 inch baking pan
parchment paper (optional)
Cooking Spray (butter)
Preheat oven to 350F. Take a baking dish (about 9X5 inch) & grease/spray it with butter & line it with parchment paper. Spray some butter again on top of parchment paper too. This helps the cake to come out clean & prevents the cake from sticking to the baking dish. Now in a large bowl whisk together butter & condensed milk. Then add milk, sugar, vanilla extract & vinegar & whisk again.
Sift all the dry ingredients together. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter. Remove 1/4 of the batter into another small bowl and add cocoa powder to it. Whisk to get a lump free chocolate batter.
Now spoon batter into the already greased pan alternating the vanilla and chocolate batter concentrating more batter of vanilla than chocolate. It should give a checkerboard look. This is our layer 1. Repeat the second layer in a similar way just making sure that now the vanilla batter is on top of chocolate from bottom layer and chocolate on top of vanilla from bottom layer. Now take a clean knife/wooden spatula and make big swirls moving across the pan in one direction and then back in other. Make sure to cover the entire loaf but at the same time don't over do it as that will spoil the pattern.
Now Bake the cake at 350F for 20-30 mins. At 30 mins mark, insert a toothpick or knife at the center of the cake, if it comes out clean (i.e. no batter stuck to it) that means our cake is done. Remove it from the oven & let it cool in the pan for around 5-10 mins. Once its cool enough to handle, keep the plate on top of baking dish & just flip, your cake should come out easily. Allow it to cool further on a cooling rack/clean dish.