Tag Archives: Marble cake

Easter cake

Chocolate Fudge Marble Cake

I had a bit of a baking fest weekend with my sister this year for Easter, our creations were some pretty huge and tasty hot cross buns and this giant of an Easter Cake. Rather than an Easter cake in the traditional sense it is a chocolate fudge cake but we gave it some Easter-style decorations to suit the occassion! It is a 2 layer cake, made with pink and chocolate marble cake, filled with raspberry jam and chocolate buttercream. It is then covered in chocolate buttercream using a petal technique and finished off with some fondant icing flowers and butterflies and some chocolate mini eggs. I think it is rather pretty!

Easter cake

If you would like to recreate this cake then here is how you do so. We made this in a 6 inch cake tin as I wanted height for the cake but equally it would work in an 8 inch cake tin, it would just be a bit shorter.

For the sponge you will need:

12oz butter or margarine
12oz caster sugar
6 eggs
12 oz self raising flour
milk
cocoa powder
2 tsp vanilla extract
pink food colouring

Beat together the butter and sugar in a bowl and add the eggs one at a time beating well after each one. Fold in the flour, 4 tbsp milk and the vanilla to the mixture. Now halve the mixture into 2 separate bowls. To one half add pink food colouring until you reach your desired colour. The other half will be the chocolate cake, I like to add the cocoa powder as I go rather than add a set amount, when I reach a chocolate colour I am happy with I stop, so play it by eye when adding the cocoa.

Pour the mixture into two 6 inch cake tins that are greased and lined. I used this tiger stripe technique for the cake marbling, it gives an effective stripy effect and I have posted instructions on how to do it here. You will need a wetter cake mixture than usual, so add more milk to the cake mix until you get a pourable consistency but not too runny. Another option is just to dollop the mixture in alternating pink and chocolate and give it a quick whirl with a skewer to marble it.

Bake the cakes at 180C for about 1 hour, they are done when a skewer inserted into the centre comes out clean. Leave to cool completely before trimming the tops so they are nice and flat.

Marble cakes

Cover the top of one cake with raspberry jam (or other jam of your liking).

Jam

To make the chocolate fudge icing you will need:

500g unsalted butter (room temp)
1kg icing sugar (seived)
1 tsp vanilla extract
4 tbsp milk
cocoa powder (seived)

Beat together the butter and icing sugar until well combined. Ad the vanilla and milk and cocoa powder, again just add as much cocoa powder as you need to get the chocolatey-ness that you want, adding a little at a time. Beat well.

Cover the top of the other cake with chocolate icing and sandwich the two together.

two layers

Then cover the whole cake in a thin layer of chocolate icing.

Iced cake

Now time to cover the cake in chocolate petals. This is a really easy technique and very effective. Fill a piping bag with icing and snip off the end. Pipe blobs of icing onto the cake  and use a spatula to spread it out to create a petal style. Just push the spatula onto the icing blob and spread in one direction. Repeat until the cake is covered!

Petal technique

Petal icing

Finish off the cake with some chocolate eggs and some fondant flowers and butterflies to make it look pretty!

Chocolate easter cake

Lottie xx

I am linking this post to the We Should Cocoa challenge for this month – Easter. It is hosted by Chocolate Log Blog and Rachel Cotterill.

we should cocoa

Sliced tiger cake

Chocolate Orange Tiger Cake

Many of you will have seen/heard of/eaten/baked a zebra cake before but it is something that I only recently came across online and as soon as I saw it I knew I had to try it. This might have revolutionised my marble cake baking, no more dolloping in the pan and giving it a quick swirl, by putting the cake mix into the pan in a specific way you can create such a beautiful stripy pattern! Amazing! This is normally done with chocolate and vanilla cake to give a black and white zebra appearance. Lorraine Pascal called hers a ‘Crouching Tiger, Hidden Zebra Cake’ but I decided to go all the way to making mine look like a tiger cake, it isn’t fair for zebras to get all the fame in this marble cake. I used orange food colouring and flavoured my cake with orange to create a chocolate orange, black and orange stripy tiger cake. I hope you like it. If you too are new to this method of cake marbling then I suggest you get a mixing bowl out right now and give it a go.

Tiger cake

 

To make this cake you will need:

Chocolate cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1/2 tsp vanilla extract
220g self raising flour
1/2 tsp baking powder
30g cocoa powder

Orange cake:
2 large eggs
125g caster sugar
100ml milk
130ml sunflower oil
1 to 2 tsp orange extract
finely grated zest of 1/2 an orange
250g self raising flour
1/2 tsp baking powder
orange food colouring (I used sugarflair paste in tangerine)

Sliced tiger cake

Preheat the oven to 180C and grease and line an 8 inch cake tin. You will need 2 mixing bowls, one for the chocolate cake, one for the orange. Start with the chocolate cake. Mix together the eggs, sugar, milk, oil and vanilla until combined. Add the flour, baking powder and sieved cocoa powder and stir in. Now make the orange cake, mix together the eggs, sugar, milk, oil and orange extract in another bowl. Add the flour and baking powder to this and mix in. Add the orange colour a bit at a time until you have the desired colour.

Now for the fun part….making the stripes!

You need to put a bit of orange and then a bit of chocolate mix into the pan alternately, pouring each bit on top the the last. So start with orange and pour or spoon 2 tablespoons of mix into the centre of the pan, straight away put 2 tablespoons of the chocolate mix on top of this, then 2 tablespoons of orange on top of this, then 2 tablespoons of chocolate on top of this and keep going. As you put each mix on it pushes the others out and they form rings around each other so you should have a cake mix in the pan that looks something like this (don’t worry if it isn’t neat, it doesn’t have to be exact, as you can see mine isn’t!):

Tiger cake mix

Bake in the preheated oven at 180C for about 1 hour or until a skewer inserted into the centre comes out clean.

If you want to ice the cake then you need to level off the top. Once the cake is baked leave it to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Once it is cool slice of the top to create a nice, flat level surface. This also gives you a chance to see the rings inside!

Tiger cake inside

 

To ice mine I used a whipped chocolate ganache. Gently heat 300ml double cream in a saucepan and break 200g dark chocolate into it. Keep stirring until all the chocolate is melted. Leave the ganache in the fridge to set for a pit. Once it is cold take it out of the fridge and use and electric whisk to whip the cream. Spread the ganache evenly over the cake and finish with a dusting of cocoa powder. Now it will be a surprise for your guests when you slice into the cake!

Iced cake

Slices of tiger cake

Enjoy! I think that by using a more liquid cake mix you could create even narrower stripes and an even prettier cake, I might have a go.

Lottie xx

Edit:

I have entered this into November’s Alpha Bakes Challenge – letter O!

This is hosted by The Occassional Baker and Caroline Makes.

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