Best 4 Cocoa And Yoghurt Marble Cake Recipes

MARBLE CAKE

Steps:

• for the marble cake: Preheat oven to 350° F. Very lightly spray bottom and sides of a 15" x 10" x 1" rimmed pan with cooking spray. This is the pan I use. Set aside.
• In a small cup or bowl, gently melt the semisweet chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
• In small bowl, whisk flour, baking powder, and salt. Set aside.
• In large bowl, beat butter and sugar with electric mixer on medium speed for 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then the whole milk, beating after each addition, just until smooth. Repeat with flour mixture and then 1/2 cup of the sour cream, ending with flour mixture, scraping side of bowl occasionally. Spread 3-1/2 cups of vanilla batter evenly into pan.
• In a small cup or bowl, whisk together cocoa powder and baking soda. Add to remaining vanilla batter along with remaining 1 tablespoon of sour cream and cooled melted semisweet chocolate. Fold until thoroughly combined into a chocolate batter. Spoon chocolate batter by generous tablespoonfuls evenly onto vanilla batter. Cut through mixture several times with a butter knife for marbled design. Firmly tap pan on counter several times to eliminate air bubbles and settle the batter evenly into the pan.
• Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean. Set on baking rack to cool completely.
• For the double chocolate buttercream: In medium microwavable bowl, gently microwave chocolate chips uncovered until they are about halfway melted. Take care to not scorch the chocolate. Remove from microwave and stir until smooth. Let cool for 5 to 10 minutes, until just barely warm. In small bowl, whisk together powdered sugar, baking cocoa, and kosher salt. Add butter to melted and cooled chocolate, along with powdered sugar mixture, half and half, and vanilla. Beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cooled cake. Cut cake into pieces and serve.

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

COCOA AND YOGHURT MARBLE CAKE

Steps:

• In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
• Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
• Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.

SKINNY COFFEE-CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the cake flour or all-purpose flour. In a large bowl, combine the remaining 2 cups cake flour or 1 3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
• In another large bowl, whisk together yogurt, the 1 1/4 cups granulated sugar, the oil, egg product, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
• Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places all the way through to the bottom.
• In a small bowl, combine the boiling water, the 1 tablespoon granulated sugar, and the 2 teaspoons espresso powder. Stir until sugar and espresso powder are dissolved.
• Slowly pour coffee mixture evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.