Bakesale Mania

12 Feb

My brother and I are pretty much on each other’s cases all the time: throwing physical and verbal punches around, being extra difficult just to annoy the other person, and all of that other  old school brother/sister loving.

However, when it comes down to crunch time, we do have each other’s backs. I help him with English essays and books reports, and he helps me find music on the internet and anything else that requires technological savy – something I definitely don’t have.

His school had a concert going on for two evenings, and I couldn’t make it out to either one because I was too “busy.” As a bribe and to get him off my back about bailing on his concert, I was “volunteered” to bake something for the refreshment table. Nothing is prettier, easier to eat on a napkin, and faster to whip up than Lemony Chocolatey Mmmmarble Cake.

The recipe is right after the jump.

lemon and chocolate co-mingling. what a perfect world.

lemon and chocolate co-mingling. what a perfect world.

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I decided to make a small cake to keep at home, while Momma Cake went to the concert.

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I love the pretty patterns you can get by simply swirling a knife through the batter beforehand.

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Crusty on the outside, soft and moist on the inside. This is equilibrium.

Recipe

Ingredients

  • 1 1/4 cups unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1/2 cup buttermilk
  • 4 large eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 3/4 cups cake flour
  • 2 tsp baking powder
  • 1/4 cup Dutch processed cocoa powder
  • 2 tbsp lemon zest

How-to

  1. Preheat the oven to 350F.
  2. Butter and flour a 9-inch bundt pan of your choice – this will make sure your cake will come out the pan perfectly. Nothing ruins a cake more than when half the cake is stuck to the pan.
  3. Sift together the salt, flour and baking powder.
  4. Cream the eggs and sugar in another bowl until it is light and well incorporated.  Add the vanilla and slowly add the butter. Make sure to scrape down the sides and the bottom of the bowl in between additions.
  5. Alternate adding the flour mixture and buttermilk. Beat on low speed and again, scrape down the sides.
  6. Pour half the batter into another bowl. Sift the cocoa into one half of the batter. Add the lemon zest to the other half.  Mix thoroughly. Tada! Now you have chocolate and lemon batter!
  7. Using half of each of the cocoa and vanilla batters, add alternating scoops of each batter to a cake pan. Using the remaining amounts of both batters, add a second layer, alternating again the scoops of vanilla and cocoa batter. Swirl knife or spoon or whatever else you have on hand through the batters, to create a marbled effect.
  8. Bake until toothick inserted in the centre comes our clean. It took about 45 minutes for me. Let cool in the pan for 15 minutes. Remove cake from pan and cool completely on a wire rack.
  9. Bon Appetit!

xo dessertchick

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