This recipe comes from All Cakes Considered - many thanks to Melissa Gray and Chronicle Books for their kind permission to reproduce this recipe for everyone to try!
This recipe comes from All Cakes Considered - many thanks to Melissa Gray and Chronicle Books for their kind permission to reproduce this recipe for everyone to try!
The Naughty Senator's Peppermint and Chocolate Rum Marble Cake is a guest recipe by Melissa Gray so we are not able to answer questions regarding this recipe
Centre a rack and preheat the oven to 350°F/180°C.
Prepare the pan with a spray of pan spray or a light wipe of flavourless oil.
In a small bowl, combine half a cup (100g) of the sugar with all the cocoa. Set aside.
With the mixer, cream the butter at medium speed, gradually adding the remaining sugar.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, dry whisk the flour, baking powder and salt together.
With the mixer on low speed add one cup (125g) of the flour mixture, beat, then add a one-third cup (80ml) of the milk and beat again.
Repeat until all of the flour mixture and milk are blended into batter.
Beat on medium-high speed for 2-3 minutes.
Pour half of the batter into a clean medium bowl.
Add the peppermint flavouring and a couple of drops of green food colouring to one bowl of batter. Note: don't use too much food colouring, just enough to get it a pastel green. Mix well.
Pour two thirds of the now green batter into the bottom of the cake pan. Set aside the remaining green batter. Clean off your mixer beaters, dry and return them to the mixer.
Add the cocoa and sugar mixture to the yellow batter and add the rum or rum extract. Beat until smooth.
Using your spatula, pour the chocolate flavoured batter over the green batter in the cake pan.
Layer the remaining third of green batter over the chocolate batter. Then marble. To marble, lightly fold your batter in the pan, in order to get the marble effect, but don't fully fold the ingredients together. Here's how - take a small spatula or plastic knife and cut through the middle of the batter ring to the bottom of the pan.
Bring the spatula or plastic knife toward you and then up toward the side of the pan. Rotate the cake pan with your other hand, and repeat. You will do two rotations, no more.
Bake for 1 hour. When the cake tests done, cool for 15-30 minutes in the pan, then unmould onto a cake rack.
Centre a rack and preheat the oven to 350°F/180°C.
Prepare the pan with a spray of pan spray or a light wipe of flavourless oil.
In a small bowl, combine half a cup (100g) of the sugar with all the unsweetened cocoa. Set aside.
With the mixer, cream the butter at medium speed, gradually adding the remaining sugar.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, dry whisk the flour, baking powder and salt together.
With the mixer on low speed add one cup (125g) of the flour mixture, beat, then add a one-third cup (80ml) of the milk and beat again.
Repeat until all of the flour mixture and milk are blended into batter.
Beat on medium-high speed for 2-3 minutes.
Pour half of the batter into a clean medium bowl.
Add the peppermint flavouring and a couple of drops of green food colouring to one bowl of batter. Note: don't use too much food colouring, just enough to get it a pastel green. Mix well.
Pour two thirds of the now green batter into the bottom of the cake pan. Set aside the remaining green batter. Clean off your mixer beaters, dry and return them to the mixer.
Add the unsweetened cocoa and sugar mixture to the yellow batter and add the rum or rum extract. Beat until smooth.
Using your spatula, pour the chocolate flavoured batter over the green batter in the cake pan.
Layer the remaining third of green batter over the chocolate batter. Then marble. To marble, lightly fold your batter in the pan, in order to get the marble effect, but don't fully fold the ingredients together. Here's how - take a small spatula or plastic knife and cut through the middle of the batter ring to the bottom of the pan.
Bring the spatula or plastic knife toward you and then up toward the side of the pan. Rotate the cake pan with your other hand, and repeat. You will do two rotations, no more.
Bake for 1 hour. When the cake tests done, cool for 15-30 minutes in the pan, then unmould onto a cake rack.
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