Marble cake with melty Ferrero icing
For the vanilla batter
1 ½ cup flour
1 1/2 cup granulated sugar
1 ⅓ tsp baking powder
A pinch of salt
1 stick room temp butter (½ cup)
½ cup egg whites ( about 4)
¾ cup buttermilk
1 tbsp oil
For the chocolate batter
2 tbsp unsweetened cacao
1 ½ tbsp granulated sugar
1 egg white
2 tbsp buttermilk
¼ tsp baking powder
A pinch salt
For the icing
1 ½ cup milk chocolate
½ cup nuts of your choice ( hazelnut, pistachio, almond,…)
1 ½ Tbsp Grapeseed oil or vegetable
Procced
If you don’t have buttermilk just make it your own by substitute the same amount of buttermilk with milk and mix in 2 Tbsp of lemon juice mix well and let it sit for at least 10 minutes. It should thicken and be ready to use. ( Prepare the amount that you need for the vanilla batter as well as the amount of chocolate batter together)
Preheat the oven at 350 C. Line a rectangular coffee cake -and with parchment and grease with non-stick baking spray or butter.
Begin by making the vanilla batter. Mix together all dry ingredients ( flour, baking powder, sugar, and salt ) In a stand mixer with the paddle attachment until fully combined. Mix chunks of room-temperature butter slowly into the dry mix, on low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in the egg whites, and mix on low until just incorporated. Mix in the buttermilk at low speed. Add vanilla and oil, and mix at low speed until fluffy incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Pour half of the batter mixture into a separate bowl and continue set aside.
Next, convert the vanilla batter into chocolate. Mix the cacao, the sugar salt, and baking powder into the remaining batter. Add then the egg whites and buttermilk and mix on low speed until smooth.
Alternative spoonfuls of chocolate and vanilla cake batter into the prepared cake pan. Then drag a small offset spatula or butter knife through the batter in a horizontal and vertical line to create a marble pattern. Put it in the oven for 35 minutes or until a skewer comes out clean.
Prepare the icing. In the microwave, 30 seconds by 30-second melt the chocolate or you can melt in Bain-marie as well. Mix in the oil and finally the roughly chopped nuts.
Wait that the icing is completely cool down before pouring it into the cake. If you want a hard crunchy icing result just put the cake in the fridge when all is done. If not just leave outside and covert it good for at 3-4 days.
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