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The Naughty Senator's Peppermint and Chocolate Rum Marble Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

Ingredients

Serves: Cuts easily into 12 slices

Metric Cups
  • 400 grams white sugar (or caster sugar)
  • 25 grams cocoa (unsweetened)
  • 225 grams unsalted butter (soft)
  • 4 large eggs
  • 375 grams cake flour (or plain flour)
  • 3 teaspoons baking powder
  • ½ tablespoon salt
  • 250 millilitres full fat milk
  • 2 teaspoons peppermint essence (or extract)
  • ½ teaspoon green food colouring
  • 2 teaspoons rum (or rum extract)
  • 14⅛ ounces granulated sugar (or caster sugar)
  • ⅞ ounce unsweetened cocoa (unsweetened)
  • 7⅞ ounces unsalted butter (soft)
  • 4 large eggs
  • 13¼ ounces cake flour (or plain flour)
  • 3 teaspoons baking powder
  • ½ tablespoon salt
  • 9 fluid ounce whole milk
  • 2 teaspoons peppermint essence (or extract)
  • ½ teaspoon green food colouring
  • 2 teaspoons rum (or rum extract)

Method

The Naughty Senator's Peppermint and Chocolate Rum Marble Cake is a community recipe submitted by webmistress and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Centre a rack and preheat the oven to 350F/180C.
  • 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 350F/180C.
  • 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.
  • Tell us what you think