Brownies Marble Butter Cake

On By cruiseoflifeIn Cakes and Cupcakes (Baked), Sweet Desserts and Snacks

I made this cake just one day before Chinese New Year (at night before I went to bed) and served this during CNY gathering at my house with my parents and sister’s family. We were quite busy the day before CNY, so I only decided of what to bake the night before. Thankfully, although it took time to prepare, bake, and wash the dishes, the cake turned out really well and taste really good. We all loved it.

This was quite different from the marble cake recipes that I’ve posted before, especially because I added melted chocolate at the top. Not too worry, this cake wasn’t overly sweet as I only used semisweet chocolate and not so much sugar.

For me, marble cake can be served in all occasions, from Christmas, Easter, New Year, and even birthday. It is also a perfect cake for breakfast or afternoon tea. So, let’s make marble cake.

Ingredients:

Top Layer :

  1. 100 gr dark cooking chocolate (semi sweet), chopped
  2. 15 gr cooking oil

First and Second Layer:

  1. 300 gr salted butter
  2. 100 gr sugar
  3. 8 egg yolks
  4. 175 gr cake flour
  5. 35 gr milk powder
  6. 1 tsp baking powder

Meringue:

  1. 6 egg whites
  2. 1 tbsp lemon juice
  3. 100 gr sugar

Chocolate Mixture:

  1. 1 tbsp cocoa powder (unsweetened)
  2. 1 tsp chocolate paste

To grease the cake pan: (mix all ingredients below until smooth)

  1. 6 gr butter
  2. 6 gr cooking oil
  3.  6 gr all purpose flour

Method:

  1. Preheat the oven to 170 Celsius
  2. Prepare a baking/cake pan (I used my 23 cm chiffon pan) and grease with the mixture of: 6 gr oil, 6 gr butter, and 6 gr all purpose flour
  3. Melt 100 gr dark cooking chocolate and 15 gr cooking oil (you can use microwave, double boiler, or even air fryer set in low temperature). Set aside

For the first and second layer:

  1. Add egg whites and lime juice and start to mix at the lowest speed then gradually increase the speed
  2. When the mixture starts to foamy, gradually add the 100 gr of sugar in four additions and increase to the highest speed
  3. Beat the egg whites and sugar until they are silky and glossy and reach a firm peak. Transfer the meringue to a large bowl and refrigerate while we’re whisking the egg yolk mixture using the same mixer bowl (no need to wash)
  4. Beat butter and 100 gr sugar at high speed until white and fluffy, then add eggs and mix well
  5. Turn to lowest speed, then add cake flour, milk powder, and baking powder. Mix them  with other ingredients just until well combined. Do not overmix. Use a spatula to scrape the flour from the sides of the mixing bowl to fasten the mixing process
  6. Take 1/3 of the white egg mixture (meringue) and add it to the egg yolk mixture. Whisk gently until well combined (don’t worry that you will deflate the batter, this method will make the batter lighter and easier to fold later on)
  7. Add another 1/3 of the meringue to the egg yolks batter, and this time, fold gently with a spatula or a wooden spoon (my tip: it is easier to use a wooden spatula). Fold the batter in clockwise direction using one hand while the other hand turning the bowl in clockwise direction
  8. Add the last 1/3 of the meringue to the batter, and again, fold gently with a spatula until well combined
  9. Pour 2/3 of the white batter into the cake pan
  10. Mix 1/3 of the batter with the mixture with 1 tbsp of cocoa powder and chocolate paste and place on top of the white batter
  11. Pour melted chocolate mixture with cooking oil on top
  12. Use a knife or the back of the spoon/fork to swirl the batter from top to bottom
  13. Bake for at least 50 to 55 minutes in a preheated 170 Celsius oven or until a cake tester or a sharp knife comes out clean when inserted into the middle of the cake
  14. Cool the cake slightly before removing from the pan and let it cool completely in a cooling rack
  15. Slice and serve
  16. Keep for up to 3 days at room temperature in an airtight container

 

 

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