Thursday, 4 October 2012

Vanilla Chocolate Marble Cake with Chocolate Buttercream Frosting (eggless)

Elise in the Snow and Sun | Eggless Marble Cake Let me tell you about the secret to living an awesome life.  It is rather simple.  Eat cake.  Preferably Awesome Cake.

Awesome Cake

Hmmm, I feel as though there is something wrong with the above photograph.  What was that?  Awesome Cakes cannot be truly awesome without being drowned in topped with some sort of creamy, frosting goodness, you say?

Ooooooh. Airy.


Also, check out the texture on that cake.  This is the fluffiest eggless cake recipe that I have come across.  While I personally wouldn't classify it as a "spongecake", it does not have the same heaviness that many eggless cake recipes can't shake.  Now that is what I call success :)

Marble Cake (eggless)
Adapted from Sharmis Passions blog.

Makes 8-10 servings
  • 1 and 1/2 cups sieved all-purpose flour
  • 3/4 cup granulated sugar
  • 1 cup plain yogurt (I've used a few different types and they've all worked, but 3% M.F. has produced my favourite result)
  • 1/2 tsp baking soda
  • 1 and 1/4 tsp baking powder
  • 1/2 cup vegetable oil (canola is my preference)
  • 2 tsp vanilla extract
  • 1/4 – 1/3 cup sieved cocoa powder (I ended up putting in 1/3 cup because I like a more intense chocolate flavour)

1.      Preheat oven to 400F.  Grease a loaf pan and line the bottom with parchment paper.
2.      Mix sugar and yogurt in a medium-sized mixing bowl until sugar is dissolved.
3.      Add baking soda and baking powder and mix well.  Leave aside for 7 minutes.  Small bubbles should appear on the surface of the mixture.
4.      Mix in vanilla and oil.  Add flour in small portions and mix each portion in gently until incorporated.
5.      Divide half of the batter into another bowl.  Add the cocoa powder and mix until the batter has an even dark brown colour.
6.      Spoon alternate layers of the vanilla and chocolate batters into the loaf pan.  Use a fork or knife to swirl the layers up into a marbled pattern.  A good demo of this technique can be found here.
Gratuitous batter close-up

7.      Bake for 10 minutes then lower oven temperature to 350F.  Bake for an additional 20-25 minutes or until a toothpick inserted into the centre comes out clean.  Cool in pan for at least 15 minutes. 
8.      Cool completely at room temperature before frosting.  Top with chocolate buttercream frosting and serve!

The chocolate buttercream frosting that I used came from Savory Sweet Life.  I love the deep chocolate flavour that it provided.  I didn't make any changes to the frosting recipe except for adding a few extra tablespoons of whipping cream at the end to smooth out the consistency. 

I hope you enjoy :)

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