Happy Birthday!
Posted in Recipes on 01/27/2009 06:51 am by enjanerdGot together for Saturday brunch this weekend to pre-celebrate TLD’s birthday. There was an abundance of waffles, bacon, and marble cake. Sarah and I didn’t coordinate, but that just meant there was more marble cake to be consumed!
Marble Cake (Derived from Betty Crocker Chocolate Mocha Cake)
INGREDIENTS:
2 1/4 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 2/3 cups sugar
3/4 cup butter, softened
1 tsp vanilla
2 eggs
1/2 cup water
1 tsp vanilla
1/3 cup baking cocoa
1/2 tbs instant espresso coffee (dry)
3/4 cups water
DIRECTIONS:
1. Preheat oven to 350 degrees. Grease well and flour three 8″ round cake pans.
2. In medium bowl, mix flour, baking soda, and salt.
3. In medium bowl, cream sugar, butter, vanilla, and eggs. Stir in dry mixture.
4. Split dough between 2 bowls.
5. In first bowl, add 1/2 cup water and extra vanilla. Beat on high until blended, scraping bowl occasionally.
6. In measuring cup or small bowl, mix 3/4 cup water with cocoa and coffee.
7. Pour liquid mixture in second bowl. Beat on high until blended, scraping bowl occasionally.
8. Alternate pouring batter into pans and drag knife through to create marble pattern.
9. Bake 25 minutes.
Frosting
1 cup butter
1 1/2 tsp vanilla
4 cups powdered sugar
1/4 cup water
1/2 tsp instant coffee (dry)
3 tbs cocoa
4 oz melted unsweetened chocolate
1. Cream the butter until smooth and well blended.
2. Add vanilla extract.
3. With the mixer on low, gradually beat in the sugar. Scraping bowl often.
4. Mix water, coffee, and cocoa before adding to mixture.
5. Beat on high speed until frosting is light and fluffy (about 3-4 minutes).
6. Beat chocolate (melted) into finished icing.
Notes: I only used the coffee/cocoa in the frosting because I forgot to halve the coffee/cocoa when I was mixing that part for the cake and had a bunch leftover. Worked out well in the frosting though. I would recommend trying a little more coffee and a little less cocoa next time to bring out the flavor more. I cheated on the chocolate and used 2/3 cup semi-sweet morsels. Definitely should try unsweetened or bittersweet next time. The coloring and flavor in the frosting was a little light and a little too sweet compared to the cake.
And for the adventurous, try a different flavor in the vanilla/plain part of the cake. The chocolate mocha part kind of over-powered the rest, but would probably work well with a white chocolate, caramel, or hazelnut.