update, how cooking recipe Marble Cake with Double Chocolate topping with 14 ingredients and 12 stages of easy cooking, which is most delicious.
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Good Morning mother, at this time you get cook recipe Marble Cake with Double Chocolate topping with 14 ingredients and 12 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Marble Cake with Double Chocolate topping.
Ingredients for Marble Cake with Double Chocolate topping
Prepare 300 gms : softened butter.
Prepare 370 gms : plain flour.
Prepare 280 gms : caster sugar.
Needed 1/2 tsp : vanilla extract.
Needed 5 : Eggs.
Prepare 1 tbsp : baking powder.
Prepare 70 mls : milk.
Needed 30 gms : cocoa powder.
Needed : For Icing.
Prepare 4 tbsp : butter.
Prepare 60 gms : milk chocolate.
Needed 60 gms : dark chocolate.
Prepare 2 cups : Icing sugar.
Needed : Boiling water.
If all ingredients Marble Cake with Double Chocolate topping it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Step by Step Cooking Marble Cake with Double Chocolate topping
Preheat oven to 180 c. Grease and flour a bundt cake tin..
Place butter, flour, 250gm of sugar, vanilla extract, eggs, baking powder and 40 mls of milk into a food processor and mix until combined well. Medium to high setting..
Place half of this mixture into bundt cake tin..
Add cocoa powder, 30 gms of sugar and remaining milk into remaining mixture in the mixing bowl and combine well using a medium to high setting..
Add the cocoa mixture into bundt cake tin. Use a fork to swirl through both the bottom layer and top layer to create a marble pattern..
Place in the pre-heated oven for approx 50-60 minutes until a skewer inserted into the cake comes out clean..
Allow to cool in the tin for at least 30 mins before inverting onto a cooling rack then leave until completely cool before icing..
To create two different icing mixtures place 2 tbsp of butter in a saucepan with 60 gms of milk chocolate broken up into pieces..
Heat on a gentle temperature until the mixture is melted. Stir the mixture constantly. When melted gradually add 1 cup of icing sugar until thoroughly combined..
If required use boiling water to thin the mixture to create pourable icing. Pour slowly over the cooled cake allowing it to drip along the edges..
Repeat with the remaining 2 tbsp of butter and 60 gms of dark chocolate melting slowly and stirring constantly. When melted gradually add remaining cup of icing sugar until thoroughly combined..
Pour over the cake, allow to cool and serve!.
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