Flourless Chocolate And Vanilla Marble Cake Recipes

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:

• Filling: Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate in a medium bowl. Let stand until softened, about 3 minutes; using a rubber spatula, stir until emulsified. Cover with plastic and refrigerate overnight.
• Cake: Butter a rimmed baking sheet; line with parchment, then butter parchment. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, oil, egg yolks, and milk. In the bowl of a mixer fitted with the whisk attachment, combine egg whites, salt, cream of tartar, and vanilla. Whisk on medium speed until foamy, about 1 minute. Slowly add remaining 1/2 cup sugar. Increase mixer speed to high and continue whisking until stiff, glossy peaks form, about 5 minutes more.
• Stir about one-third of egg-white mixture into flour mixture to lighten, then gently fold in remaining egg-white mixture in three additions. Transfer about 1 cup batter to a small bowl and gently fold in cocoa. Using an offset spatula, spread vanilla cake batter in prepared pan, filling pan completely and being careful not to deflate batter. Drop teaspoons of chocolate batter evenly across surface of vanilla batter, then swirl together to create a marble pattern. Bake until lightly golden brown and center of cake springs back when lightly pressed, about 18 minutes.
• Run a knife between sides of cake and pan to loosen. Invert cake onto a sheet of parchment lightly coated with cooking spray; remove uncoated parchment from cake. Using coated parchment, start at a short end and roll up cake. Let cool completely, seam-side down.
• Unroll cake. Whisk chilled chocolate filling to soft peaks. Evenly spread on top of cake, leaving a 1/2-inch border. Starting at a short end, carefully roll up cake without parchment. Transfer, seam-side down, to a serving platter to maintain cylindrical shape. Slice and serve (uncut rolled cake can be refrigerated up to 1 hour).

Steps:

• Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
• Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
• Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
• Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
• Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
• Make Ahead Tips:.
• Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.

Steps:

• Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
• Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
• Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.