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
- Cream sugar, Q.B.B. Pure Ghee, butter, eggs, vanilla extract and salt until foamy. Preferably use an electric beater.
- Sift flour and baking powder together and fold into the beaten mixture.
- 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)
- 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.
- Grease a square or rectangle baking pan, and dust with flour.
- Pour the semi-sweet chocolate batter at the bottom of the baking pan. Pour the white chocolate batter over it.
- 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!
- 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.
- Cool the cake in the pan for 10 minutes before turning it onto a wire rack to cool it thoroughly.
- Do not cut it until it is totally cool.