Wise Home Cooking: Marble cake with butterscotch sauce
A delicious cake with rich taste, fluffy texture and a sauce that will excite you, is the new recipe of our beloved Chef Carolina Doriti.
230gr butter at room temperature
190gr Turbinado (Demerara) sugar
4 eggs at room temperature
1 tsp vanilla extract
70gr almond milk
250gr all-purpose flour
1 ½ tsp baking powder
30gr unsweetened cocoa powder
Preheat oven to 350F / 180°C.
Grease and flour a round (20-25cm diameter) cake mold or tin.
Mix flour and baking powder in a bowl and set aside.
Using a stand or handheld mixer cream the butter and sugar until creamy and smooth.
Add in the eggs -one at a time- while beating at medium speed. Mix in the vanilla and almond milk.
Gradually start adding in the flour mix, while beating at low speed, until just combined.
Equally divide the cake mix between two separate bowls.
Add the cocoa powder into one of the two bowls and mix well at low speed until incorporated into the cake mix.
Using 2 spoons, one for each cake mix. Spoon the white and cocoa cake mix into the prepared cake mold alternatively. Occasionally tap the cake pan on your work surface to remove air from the different layers of cake mix.
Bake for 45 minutes or until a knife inserted into the centre comes out clean.
Turn out onto a cooking rack and pour the Butterscotch on top. The sauce will set as the cake cools down.
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