Latest Recipes
- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
Zebra Cake
Watch the video for this recipe:
Everybody is familiar with this chocolate and vanilla cake, either made in zebra or marbled style, the taste of it reminds of childhood probably for many of us. Still a bit warm, along a cold cup of milk, zebra cake always makes a delicious treat.
- Makes about 10 servings
- 4 eggs
- 1 cup (200g) sugar
- 1 cup butter (200 g), at room temperature
- 1 cup (240 ml) milk
- 1 tsp vanilla extract
- 3 cups (375g) flour
- 2 tsp (10 g) baking powder
- 1/4 tsp salt
- For the chocolate batter
- 3 tbsp (25g) cocoa powder
- 1/4 cup (50ml) milk
- 1 tbsp (15g) sugar
- Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
- Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.
-
In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.
- Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
- With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
-
Remove two cups of the batter and mix them with the chocolate mixture.
-
Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
-
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
-
Serve as it is or top with chocolate glaze.
Thank you so much Amy, really appreciate your comment. Hope you will try this recipe:)
What a good idea to add cloves and cinnamon, I was thinking too to add cinnamon but finally decided not to, as I didn't't want to cover the classic taste of vanilla and chocolate. But will surely try next time.
Thank you Liz, means a lot coming from you.
Thank you for your comment. I have one question, regarding freezing.. I am not too used to this and seems that we actually eat the whole thing in one day :) How much time it needs to defrost? I would like to try freezing them too, it's a good idea.
I usually like to serve it with coffee or milk, so in this case no icing is needed. Is like sweet bread, as banana bread so a little of chocolate topping or icing definitely won't hurt :) if served simple.
I am really sorry for your loss. I am glad you used my recipe to make your grandmother feel better. Hope you will try some other recipes too. Keep in touch.
So glad you loved the recipe. You can also add various spices like cinnamon, or almond extract or rum.... whatever you love best. As for the sugar, if you like it sweeter you can add more. Hope you will try some other of my recipes with your daughter. Thanks for letting me know.
You can use more sugar if you like it more sweet. I do have a tendency of using less sugar as I don't like desserts too sweet. But feel free to use more sugar, it will work good.
What about if you simply use a chocolate fudge sauce like this? http://www.homecookingadventure.com/recipes/hot-chocolate-fudge-sauce or a Nutella topping like here: http://www.homecookingadventure.com/recipes/nutella-cheesecake, or a darker glaze like here: http://www.homecookingadventure.com/recipes/walnut-lemon-cake .
Buenas tardes :) Yo uso harina y levadura en polvo separados. Esta receta es fácil, hay truco, sólo batir lo suficiente hasta que todo los ingredientes estén bien incorporados.Eso es todo. Espero que intenta esta receta.
yes.. send me a photo on info@homecookingadventure.com.. not sure where the problem is.. did you use the right amount of cocoa.. combined with milk before adding the 2 cups (500g) of white batter?
I think this should work well:) You might need to skip the salt too if self raising flour is used
All purpose flour or cake flour will be fine.
So glad it turned great for you:) Julia, it makes me really happy when I receive positive feedback :)
Zebra Cake always cracks, at least in my case:), some say that if you bake it at a lower temperature it won't crack, like baking it on 325 F (165C) instead of 350F (180C), as lower temperature prevents the cake from rising rapidly and cracking. Haven't tried yet but it is possible. Glad you enjoyed the recipes:) I will try making some more cakes as soon as possible:)
I am really glad you like my posting style. I am not sure how you can make this in tiger syle, maybe adding the mixtures from place to place over the withe mixture.. not necessarily in the center. This is what I would do to see what it turns out.
yes.. just pour it over before serving.. it will be awesome:) hope you will wnjoy it
hehe.. i like to use butter as it makes it more rich and flavorful.. if oil is used I prefer canola oil as it tasteless...You can add more sugar if desired or simply serve it drizzled with a chocolate fudge sauce.. Vanilla extract does make a difference and also a good quality cocoa powder.. If you want you can also add almond extract or rum or orange zest, espresso, for extra flavor.. whatever you like best
I am sorry it didn't turn good for you .. you must have done something wrong.. maybe you used too much flour.. make sure those 3 cups to not measure more than 375g...also did you use the butter and the eggs as written in the recipe? It's the first time to hear this recipe doesn't work.. all who have tried this were really pleased. Hope you will try this again more carefully.
I am always using unsalted butter and add salt accordingly for each recipe. Hope you will try it out.
so glad to hear that Kavitha --thank you for such a great and rewarding comment :)
22 cm round pan might be a bit small... there is a lot of batter..but it might work.. will get even taller than mine.. Never tried with self raising flour.. I never used it actually..it would be probably same amount of flour, 3 cups and leave out baking soda. I have a fan forced oven but I usually bake my cakes without fan... it might take less time if you bake it in a fan forced oven..Usually you need to reduce the oven temperature by 20C (about 50F) as the constant heat and force of the fan causes cakes to bake more quickly.
Is it possible you added more flour or less milk?
Is it possible you added more flour or less milk?
Thank you:) glad to hear that
Hello .
You can try reducing the bake time jn half and test the cupcakes with a toothpick.
Post a comment