Tips for making perfect white and dark chocolate marble cake Bake the cake for about 90 minutes at 325☏/160☌ until a toothpick inserted comes out clean. Avoid swirling to the point where all the batter appears the color of dark chocolate. Then, insert a knife all the way down and swirl the batter gently. Dollop the white chocolate and bittersweet chocolate batters alternately into the pan like a chess board – first next to each other, then in layers on top of each other. Then, fold the dark chocolate and sifted cocoa powder into the other half, combining together gently to not overmix the batters. Fold the melted white chocolate into one half of the batter with a rubber spatula. You can eyeball this or use a food scale for precision. On low speed, mix in the flour mixture in 3 additions, alternating with the buttermilk/sour cream in 2 additions, starting and ending with the flour. Add the dry ingredients and sour cream or buttermilk.Use a rubber spatula to scrape the sides and bottom of the bowl to make sure all the batter gets incorporated. Add the eggs one at a time, incorporating each completely before adding the next. Then, add the sugar and continue to beat together for another 2 minutes. Then, in an electric mixer fitted with the paddle attachment or using a handheld mixer, beat the butter until it appears lightened and fluffy, about 1 minute. I prefer to do this in the microwave in 20-30 second increments, but you can also use a double boiler to melt each if you prefer. Melt the white and bittersweet chocolates separately and set aside. In a mixing bowl, mix together flour, baking powder, and salt. Here’s how to make this cake absolutely perfect: However, once you make the base, you’ll need to divide the batter in half and mix melted white chocolate into one half and melted bittersweet chocolate and cocoa powder into the other.
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