Recipe: Marble Mini-cakes

by April@MyFoodTrail on August 3, 2009

in Baking, Cakes, Recipes

Baking every weekend has now become a regular event for me. It may not seem like much to all you seasoned bakers, but before I started this blog, I could count the number of times I baked on one hand!

I have gone through my modest collection of cookbooks and made a list of the items I want to make and vowed not to buy another one until I have cooked all the recipes I have marked. Only time shall tell whether I actually stick to this!

This recipe comes from the Australian Women’s Weekly Bake cookbook (the big yellow one). The original recipe was actually called “Marbled Chocolate Mudcake” and was meant to be baked as a whole cake, but I adapted it to be mini-cakes and found the texture is not really mudcakey!

I baked the batter in a 6 hole texan muffin pan (larger holes than your average muffin pan) but was greedy and squeezed the batter into 4 holes, which was too much. The un-iced cake straight out of the oven was not very attractive because I overfilled it, but, hey, that is what icing is for right?! 🙂 The batter should be spread evenly over the 6 holes.

The result of overfilling!

I would make these again probably for the novelty of the marble effect as it looks better than a normal buttercake or chocolate cake, but I would try a different chocolate icing to go with it.

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Marble Mini-cakes
Makes 6

Ingredients
125g butter, softened
1/2 teaspoon vanilla extract
135g caster sugar
1 egg
115g self raising flour
90ml buttermilk
50g white chocolate
50g dark chocolate
2 tbsp milk extra

Chocolate buttercream
60g butter, softened
120g icing sugar
1 tbsp milk
1 tbsp cocoa powder

Method

1. Preheat oven to 180C (160C fan forced). Grease 6 cup texan cup muffin tray.

2. Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. Beat in egg until just combined. Stir in sifted flour and buttermilk, in two batches.

3. Divide cake mixture between two bowls. Melt white chocolate with 1 tablespoon of milk and stir into one of the bowls of mixture. Melt dark chocolate with other tablespoon of milk and stir into other bowl of mixture.

4. Spoon dark chocolate mixture evenly into pan, then add white chocolate mixture on top. Pull a skewer back and forth through cake mixture several times to achieve a marbled effect.

5. Bake cakes for 25 minutes or until a skewer comes out clean. Stand cake in pan 5 minutes, then turn onto a wire rack to cool.

Chocolate buttercream
6. Beat butter in a small bowl with electric mixer until light and fluffy. Gradually beat in half in the icing sugar with the cocoa, then milk, then remaining icing sugar.

Notes

  • I never buy buttermilk as I find I only use a little bit and end up throwing the rest away. I make my own by using one tablespoon of lemon juice and filling the rest of one cup measurement with normal full cream milk and letting it sit out at room temperature for at least half an hour before using it.
  • I used milk chocolate instead of dark chocolate so my chocolate part is quite light.
  • I didn’t like the buttercream icing, but maybe that is because I didn’t use an electric mixer. I found it perhaps a bit too buttery, without much sweetness. Your icing might look a bit different.

Over & Out, Rilsta xx

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{ 6 comments… read them below or add one }

Iron Chef Shellie August 4, 2009 at 6:36 pm

oh how cute! shame about the icing =(
… now craving cake! damn it!!
x

Reply

Conor @ HoldtheBeef August 4, 2009 at 10:59 pm

I always end up with buttermilk sitting opened in my fridge until I throw the rest away as well. I'd be curious to do a comparison bake using real buttermilk and the lemon juice version with the same recipe and see if there is any discernible difference.

These muffins look delish! Hooray for the Women's Weekly 😀

Reply

Stephcookie August 5, 2009 at 8:14 am

Ooh cute! I love making mini cakes, you get more of that lovely crust on the outside 🙂 I agree with you on the buttermilk note, I always substitute with lemon juice and regular milk unless I can use up a whole carton of it!

Reply

Rilsta August 7, 2009 at 5:49 pm

Hi IronChefShellie: Probably my fault because I didn't beat the icing properly, but also because chocolate icing needs really chocolate, not just cocoa!

Hi Conor: I'm curious too as to whether there is any taste difference between real buttermilk and substitute buttermilk. Maybe you can try?! 🙂

Hi Stephcookie: This definitely had a crunchy crust on the top and kind of on the sides – I love it too!

Reply

Agnes August 10, 2009 at 9:42 pm

I do the same thing with buttermilk (put lemon juice/white vinegar in milk) for exactly the same reason! I'm also curious whether there is any taste difference. Experiment time??

Reply

Rilsta August 14, 2009 at 9:25 am

Hi Agnes: Haha, yes, someone should do an experiment! I think I am actually more curious about how the milk and vinegar would taste!! Lemon juice I can understand but I can't imagine putting vinegar in a cake!

Reply

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