Wednesday, March 13, 2013

Marble Cake

This is attempt two of Marble Cake.
The first time round, there was too much chocolate, this time round, it's much better.
And of course, I used my favourite brand of butter this time round.
This takes about 30 minutes to prepare and 1 hour to bake. 
This costs about $15 to bake.
Recipe's adapted from Suzette Cooks.

This blog post was previously cranky so here's a repost of it (:

Marble Cake Recipe (7 inch)
3 eggs
195g salted butter (SCS socks!)
195g self-raising flour
120g castor sugar
190ml milk
1 tsp vanilla essence
2 1/2 tbsp cocoa powder

Butter/Oil for greasing pan


Prepare 195g of butter.

Add it to 120g of castor sugar and mix till fluffy white. Use an electric mixer if possible.

Weigh 195g of self raising flour.

Crack 3 eggs in a mug cos we're gonna pour it one at a time into the batter.

The batter: Once the sugar and butter mixture is completed, add the flour, 1/3 at a time, and eggs 1 at a time alternatively. This enables the mixture to mix better.

It should look like this.

Cocoa Powder from Phoon Huat.

Vanilla Essence. I wanna get the premium ones. XD

Measure 190ml of milk. Divide it into 2 portions. Add 3 tbsp of  cocoa powder into 1 portion. Mix well.

The milk I used.

Portion the batter into 1/3 and 2/3 portions. In the 2/3 portion, add the remaining milk and 1tsp of vanilla essence. Mix well.

In the 1/3 portion of batter, add the cocoa and milk mixture. Mix well. This works better with the electric mixer.

The margarine I use for greasing my pan.

The white batter, vanilla style.

The chocolate batter.

Add the batter together in random patterns. The messier it is, the less 'division' you see in the baked product.

Swirl it with a chopstick if you like. (:

Preheat the oven at 150 degree Celsius. Bake for 5 minutes before increasing the temperature to 185 degree Celsius. Bake for a total of 40-50 minutes or till' a chopstick comes out clean when poked into the centre of the cake.

The product! This cracked cos' I flipped the cake onto another plate. It was too hot so it 'split'!

Nevertheless, this cake is good. 
The butter sure matters. I'm sticking to SCS butter from now on! (:
I loved how rich the cake is and I love it when it's eaten warm. 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 

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