Double Chocolate Marble Cake

I love all kinds of marble cake! Each marble cake has a life of its own! I have not come across anyone who can make identical marble cakes. This Double Chocolate Marble cake batter can be made into cupcakes too.

200 g sugar 100 g Q.B.B. Pure Ghee, room temperature

150 g butter, room temperature

1 teaspoon vanilla extract

Pinch of salt

6 medium eggs, room temperature

1 teaspoon baking powder

500 g self-raising flour

125 g milk with ¼ teaspoon bicarbonate of soda

40 g cocoa powder, sifted

120 g semi-sweet chocolate, melted and cooled

100 g white chocolate, melted and cooled

METHOD

  1. Cream sugar, Q.B.B. Pure Ghee, butter, eggs, vanilla extract and salt until foamy. Preferably use an electric beater.
  2. Sift flour and baking powder together and fold into the beaten mixture.
  3. Add in the milk combined with bicarbonate of soda. The batter should be thick and not too wet. (Never over beat since it will knock out the air bubbles)
  4. Take one third of the batter and gently fold in the sifted cocoa powder and melted semi-sweet chocolate. To the remaining batter, fold in the melted white chocolate.
  5. Grease a square or rectangle baking pan, and dust with flour.
  6. Pour the semi-sweet chocolate batter at the bottom of the baking pan. Pour the white chocolate batter over it.
  7. Plunge a knife into the batter at one end of the tin and drag to the other side of the pan in a zig-zag or straight motion. Try not to exceed 4-5 zig-zags. You will never get the perfect marble – each cake will have a life of its own!
  8. Bake 40 minutes at 170°C or until the cake is golden brown and a skewer comes out clean when inserted into the centre of the cake.
  9. Cool the cake in the pan for 10 minutes before turning it onto a wire rack to cool it thoroughly.
  10. Do not cut it until it is totally cool.

 

 

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