Sanoli's Kitchen: EGGLESS BUTTERLESS MARBLE CAKE

Thursday, January 23, 2014

EGGLESS BUTTERLESS MARBLE CAKE

The idea of marbling two different coloured batter into a cake originated in 19th Century Germany. Originally the cakes were marbled with molasses and spices. The recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, which I blended with little Nescafe granules for more flavor. In the chocolate batter, may use almond extract. This is a super moist classic chocolate marble cake recipe, rich in flavor and a perfect tea-time snack which I make quite often. Swirls of Chocolate and Vanilla ensures that everyone gets their favorite flavor in every slice. Checkout this fabulous cake, it is really very impressive!

INGREDIENTS:

1 Cup All Purpose Flour (maida)
½ Cup Whole Wheat Flour (atta)
¾ Cup Powdered Sugar
1 Cup Plain Yogurt (curd)
½ tsp Baking Soda
1 tsp Baking Powder
1&1/2 tsp Vanilla Essence
1&1/2 tbsp Cocoa Powder
2 tsp Nescafe Coffee Granules
½ Cup Extra Virgin Olive Oil (may use vegetable oil / canola oil)

METHOD:

In a bowl, sift both flours and set aside.
Beat the yogurt nicely in a large bowl by using a whisk / wooden or metal spatula, so that there should not any lump in yogurt.
Add sugar in it. Whisk again for a minute and give a rest for 5 minutes, so that sugar dissolves in yogurt well.
Mix baking powder and baking soda in it. Beat for 30 seconds and leave it for another 5 minutes, until you see small bubbles on the surface of the mixture.
Add oil, mix well until well combined. Now add flour in 3 batches, gently fold the mixture by using a spatula (or even a wooden spoon). Remove ½ of the batter onto another bowl and set it aside.
Preheat oven to 350 F / 175 C. Coat an 8” round cake pan (you may use loaf pan too) with little oil and a light dusting of flour.

In one bowl of batter, add vanilla essence and fold well. Add cocoa powder and coffee granules in the other bowl of batter and whisk nicely till everything incorporated well. Set both bowls aside.

Drop ½ of the cocoa-coffee batter onto the prepared pan and pour vanilla batter on the top of it. Again drop rest of the cocoa-coffee batter on the top of vanilla batter.
Drag a knife or a skewer through the batter, swirling the chocolate-coffee through the vanilla batter.
Bake for 30 to 35 minutes. Insert a toothpick into the center of the cake and comes out clean, means it is done.

Remove marble cake from the oven and allow it to cool completely. Cut in desired shape, serve and enjoy!!!
Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

13 comments:

  1. Yummy marble cake made to perfection. So tasty.

    ReplyDelete
  2. wow...very soft and spongy looking marble cake, loved the fact its egg and butter free...thanks for sharing!

    ReplyDelete
  3. Perfectly marbled and love the texture

    ReplyDelete
  4. looks very spongy and soft cake didi... Perfect texture and marbled... Guilt free cake...

    ReplyDelete
  5. wow the marble cake has come out so perfect, so soft and spongy, super sis..

    ReplyDelete
  6. nicely made marble cake... glad to come across your space.. :)

    I am new for blogging. Please visit my space when you find time.. :)
    -Tanya

    ReplyDelete
  7. Cake looks awesome. so soft and yummy.

    ReplyDelete
  8. Yummy and perfect marble cake...

    ReplyDelete
  9. fabulous ..Marble cake looks so perfect :)

    ReplyDelete