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Chocolate Almond Marble Cake

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Chocolate Almond Marble Cake

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Chocolate Almond Marble Cake Recipe Chocolate Almond Marble Cake Recipe

Pretty swirls of chocolate and vanilla-almond batter make each slice of this moist cake a show-stopper.

At a glance

Prep
Bake
Total
Yield
1 cake, 16 slices

Nutrition information

Ingredients

Cake

  • 16 tablespoons (1 cup) unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 tablespoons whole milk
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cocoa powder, natural or Dutch process
  • 3 tablespoons hot water

Butterscotch rum sauce

  • 2/3 cup packed brown sugar
  • 4 tablespoons (1/4 cup) unsalted butter
  • 7 tablespoons heavy cream
  • 1 tablespoon rum or whiskey
  • 1/2 teaspoon large-flake sea salt

Hot fudge sauce

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup Dutch-process cocoa
  • 1 1/3 cups bittersweet chocolate chips
  • 1/2 teaspoon large-flake sea salt
  • 3 tablespoons unsalted butter
  • 1 1/4 teaspoons vanilla extract

Cake

  • 8 ounces unsalted butter, softened
  • 7 ounces sugar
  • 4 large eggs
  • 1 1/2 ounces whole milk
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 7/8 ounce almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 ounce cocoa powder, natural or Dutch process
  • 1 1/2 ounces hot water

Butterscotch rum sauce

  • 5 ounces brown sugar
  • 2 ounces unsalted butter
  • 3 1/2 ounces heavy cream
  • 1/2 ounce rum or whiskey
  • 1/2 teaspoon large-flake sea salt

Hot fudge sauce

  • 5 3/8 ounces heavy cream
  • 5 1/2 ounces light corn syrup
  • 2 1/2 ounces brown sugar
  • 3/4 ounce Dutch-process cocoa
  • 8 ounces bittersweet chocolate chips
  • 1/2 teaspoon large-flake sea salt
  • 1 1/2 ounces unsalted butter
  • 1 1/4 teaspoons vanilla extract

Cake

  • 227g unsalted butter, softened
  • 198g sugar
  • 4 large eggs
  • 43g whole milk
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 241g King Arthur Unbleached All-Purpose Flour
  • 25g almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 14g cocoa powder, natural or Dutch process
  • 43g hot water

Butterscotch rum sauce

  • 142g brown sugar
  • 57g unsalted butter
  • 99g heavy cream
  • 14g rum or whiskey
  • 1/2 teaspoon large-flake sea salt

Hot fudge sauce

  • 152g heavy cream
  • 156g light corn syrup
  • 71g brown sugar
  • 21g Dutch-process cocoa
  • 227g bittersweet chocolate chips
  • 1/2 teaspoon large-flake sea salt
  • 43g unsalted butter
  • 1 1/4 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 9″ x 5″ loaf pan.
  2. To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl before adding the next. Add the milk and extracts, mixing just until combined.
  3. In a separate bowl whisk together the flour, almond flour, baking powder, and salt. Add to the butter/egg mixture in thirds, mixing at low speed just until incorporated after each addition before mixing in the next.
  4. Take 2 cups of the batter and place it in a medium bowl. In a small bowl, combine the cocoa powder and hot water until smooth. Fold into one of the bowls of batter, mixing until the batter is a uniform brown color.
  5. Using two spoons or tablespoon scoops, alternate light and dark dollops of batter in the prepared pan to form a checkerboard patter. For the second layer, top dark batter with light and light batter with dark. Repeat until all of the batter is used. Take a table knife and plunge it straight down into the batter in the pan. Swirl it back and forth and from side to side from one end of the pan to the other to create a swirled effect.
  6. Bake the cake for about 55 to 60 minutes, until the center is set; a tester inserted into the center will come out clean out clean. Remove the cake from the oven and cool it on a rack for 15 minutes before tilting it out of the pan and returning it to the rack to cool completely.
  7. To make the butterscotch sauce: In a small saucepan over medium-high heat, combine the brown sugar and butter, stirring until the sugar is dissolved. Add the cream and bring the mixture to a boil. Lower the heat and simmer until slightly thickened, about 7 minutes. Remove from the heat and stir in the liquor and salt. Cool until warm.
  8. To make the hot fudge sauce: In a medium saucepan over medium heat, combine the cream, corn syrup, brown sugar, cocoa powder, and 2/3 cup of the chocolate chips, stirring frequently until the chocolate has melted. Simmer for 5 minutes, stirring frequently. Remove from the heat and stir in the remaining chocolate chips, salt, butter, and vanilla, stirring until the chocolate is completely melted and the sauce is smooth.
  9. Pour the butterscotch and hot fudge sauces over the cake; or slice the cake and top individual servings. Serve immediately.
  10. Store the cake, tented in plastic, for a couple of days at cool room temperature; freeze for longer storage.

Nutrition Information

  • Serving Size1/2″ slice, 164g
  • Servings Per Batch16
Amount Per Serving:
  • Calories479
  • Calories from Fat270
  • Total Fat30g
  • Saturated Fat18g
  • Trans Fat1g
  • Cholesterol108mg
  • Sodium236mg
  • Total Carbohydrate50g
  • Dietary Fiber2g
  • Sugars37g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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