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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The November 2004
Recipe of the Month
Marmor Kuchen (Marble Cake)
This recipe comes to us from Maria Wilkes, of Santa Cruz, California. It's
a very good and easy to make cake that goes well with a really good cup of
coffee or a latte, and shared among friends and family
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Ingredients
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- 8 ounces (1 cup) butter, softened
- 1 cup sugar
- 4 eggs
- 4 cups flour
- 1 Tablespoon baking powder
- 1 cup milk
- 2 Tablespoons good quality cocoa powder
- Additional 2 Tablespoons sugar
- Additional 3-5 Tablespoons milk
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Directions
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- Preheat oven to 350 degrees Fahrenheit.
- Prepare a Bundt (r) type pan with either cooking spray or butter and
flour. Dust the bottom with a bit of sugar. This will help the cake
release and will also add a nice texture to the cake top.
- In a large bowl, beat the butter until fluffy. Beat in the 1 cup sugar.
- Add the eggs one at a time, beating after each egg.
- Stir in half the flour and the 1 Tablespoon baking powder. Dough will be
very stiff.
- Slowly add the 1 cup milk, stirring carefully to mix, then beat smooth.
- Add the remaining flour, carefully. The batter should still be a bit stiff
still at this point.
- Take 1/3 of the batter and place evenly in the Bundt pan.
- To the remaining batter, add 2 Tablespoons cocoa powder, the additional 2
Tablespoons of sugar, and the additional 3-5 Tablespoons of milk. Beat
smooth. Adjust as needed (more milk if too stiff, or a bit more cocoa and
sugar if not chocolatey enough).
- Add the chocolate batter to the plain batter in the pan. Swirl carefully
with a fork or small spatula. Just enough to meld a bit, but not truly
mixed.
- Bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick or
wooden skewer comes out clean. (The cake is meant to be not too moist, but
be careful not to overbake as it should not be too dry either. --Ed.)
- Cool 10 minutes, invert the pan and release the cake onto a rack to cool.
- Serve with a touch of whipped cream, if desired, or sliced strawberries.
Note: you can remove up to 1 cup of flour and add up to 1 cup of ground
almonds to the batter, and then add 1/4 teaspoon almond extract to the
chocolate portion of the batter, as a terrific variation.
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Enjoy!
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