Two-Toned Honey Chocolate Marble Cake

Rutabaga

Sun, Sep 01 2013, 7:25 pm

DH made this recipe from the LA Times last night while he was waiting for selichos to begin. It smelled yummy and looks delicious. I can't wait to try it!

Two-Toned Honey Chocolate Marble Cake

Active Work Time: 45 minutes

Total Preparation Time: 2 hours 15 minutes

We recommend Scharffen Berger semi-sweet chocolate because of its clarity of taste and smooth melting qualities.

HONEY CAKE BATTER

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup oil

1/2 cup honey

3/4 cup granulated sugar

1/4 cup brown sugar, lightly packed

2 eggs

1/2 teaspoon vanilla extract

1/2 cup tea

1/4 cup orange juice

* In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir with whisk, then make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, tea and orange juice. Stir well to make smooth batter. Set aside.

CHOCOLATE BATTER

1 1/2 cups flour

1/3 cup cocoa, sifted

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 cup granulated sugar

1/2 cup brown sugar, lightly packed

1/2 cup oil

2 eggs

1 teaspoon vanilla extract

1 cup flat cola-flavored soft drink

* In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.

ASSEMBLY

1/2 cup semi-sweet chocolate, grated

Powdered sugar, optional

* Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes.

* Cool 10 minutes, then unmold and place on serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with powdered sugar.

gp2.0

Sun, Sep 29 2013, 12:33 pm

Quote:

Two-Toned Honey Chocolate Marble Cake

Active Work Time: 45 minutes

Total Preparation Time: 2 hours 15 minutes

We recommend Scharffen Berger semi-sweet chocolate because of its clarity of taste and smooth melting qualities.

HONEY CAKE BATTER

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup oil

1/2 cup honey

3/4 cup granulated sugar

1/4 cup brown sugar, lightly packed

2 eggs

1/2 teaspoon vanilla extract

1/2 cup tea

1/4 cup orange juice

* In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir with whisk, then make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, tea and orange juice. Stir well to make smooth batter. Set aside.

CHOCOLATE BATTER

1 1/2 cups flour

1/3 cup cocoa, sifted

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 cup granulated sugar

1/2 cup brown sugar, lightly packed

1/2 cup oil

2 eggs

1 teaspoon vanilla extract

1 cup flat cola-flavored soft drink

* In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.

ASSEMBLY

1/2 cup semi-sweet chocolate, grated

Powdered sugar, optional

* Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes.

* Cool 10 minutes, then unmold and place on serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with powdered sugar.

Thanks for the recipe! It came out delicious and beautifully two-toned.

My changes:
No cloves, allspice or orange juice. A little less sugar. A little less flour in exchange for a little more cocoa. No vanilla extract.

The recipe is much larger than the usual bundt recipes. Almost overflowed from the pan while baking and I think it took an hour and 10 mins to bake. (I checked it after 1 hour.) Usually bundt cakes are done in 50 minutes in my oven.

On the plus side it was really high and gorgeous.

Garnished with melted chocolate chips.