Chocolate Marble Coconut Cream Cake Recipe 455

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Steps:

• Directions Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries. Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries.

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well.
• Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment.
• Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
• Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
• Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
• For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
• Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.