Can opposing flavors such as chocolate and vanilla come together in harmony?
Can the opposing fictitious creatures, vampires and werewolves, ever live together in peace?
I know what must be done to answer these questions. I must pursue the challenge of this chocolate marble loaf cake, where the traditional flavors of vanilla and chocolate are swirled together in one scrumptious cake…and I must watch the finale of the Twilight Saga. Today.
I found this chocolate marble loaf cake recipe in a copy of Better Homes and Gardens’ November issue…of last year.
- 4 large eggs
- 1 1/2 cups of sugar
- 6 tbsp unsalted butter, melted
- 1/2 cup whole milk
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 teaspoon salt
- 3 oz milk chocolate, chopped*
* I forgot to pickup a chocolate bar at the grocery store today. Well, really, I’ve just been avoiding candy bars altogether since Halloween. Instead, I used Hershey’s cocoa powder, 6 tbsp to be exact, because that’s how Google calculated it for me:
I also skipped the citrus compote. While that sounds like a delicious add-on to the cake, I decided to leave that for another day.
I left my 4 eggs out for about 30 minutes like the instructions told me to do. I’m glad I remembered to do that this time!
I buttered and floured the loaf plan before hand and mixed whisked up the eggs, sugar, butter, milk, and vanilla.
I then proceeded to making the batter and separating 1/3 of it in a measuring cup, or as the instructions says, a generous cup. I don’t have any pictures of this, because I got a little confused at this point, as I do when I don’t follow the recipe 100%. I couldn’t find the 1 tbsp measuring spoon, so I added 6, as the recipe calls it, “generous” helpings of cocoa powder with a regular tablespoon to the 1/3 of batter.
Then things got a little messy. I trusted Google’s measurement conversion, but it kind of seemed like a lot in reality. The batter turned thick and dusty with cocoa, so I had to add a wee bit more milk to make the batter smooth again.
The chocolate batter texture definitely affected the way I dropped the chocolate into the vanilla better (it dropped more like a lump than a drizzle like I expected), but I did exactly what the instructions said: I did NOT stir the dollops of batter, rather, I alternated between the vanilla and chocolate. Again, no stirring!
The cake bakes in the oven for 60 minutes, but I also didn’t time myself correctly, and 20 minutes after I put it in the oven, I had to get dolled up to head to the moves to watch Breaking Dawn, the final movie of the Twilight saga. I left the cake in good hands – my roommate generously babysat the cake while I was away.
Let me take a moment to talk about the movie. As with the all other Twilight movies, I got restless and anxious for it to hurry up and end already. The movies are just too slow for me. Edward stares at Bella, Bella stares at Edward, Jacob stares at Bella, Edward and Jacob stare at each other….it’s slow. I was pleasantly surprised at what this final movie had to offer, though, so I’m glad I got to experience in the theater instead of wait for the DVD like I originally intended.
I came back home to find a very cooled down cake ready to be sliced (thanks to my roommate!). After cutting a few slices, I was a little disappointed that instead of beautiful chocolate swirls, the chocolate just stayed sort of splotchy. It looked more like a chocolate spot cake rather than a marble cake.
Like Edward and Jacob, the vampires and the werewolves, the opposing flavors came together to form this nice little loaf. The may not look pretty at first, but anyone can see they make a great team. There can be harmony among opposing forces/flavors after all.
Presentation: I expected more of a marble effect. But the recipe told me not to swirl it! 😦
Edibility: Yes, but not as moist as I expected either.
Tastiness: Tasty, but maybe I’ll stick to the milk chocolate next time.
Rematch?: I’ll definitely try this again! This cake has great potential.