Neapolitan zebra cake

Recipe may contain gluten, peanuts, milk, soy and egg.

Classic marble cake gets a retro twist with rippling layers of vanilla, strawberries and cream and chocolate cake. Topped with a rich and velvety chocolate ganache and white chocolate bark, it’s a real show stopper!

15 Ingredients

  • 300g (2 cups) plain flour, plus 1 tbs extra

  • 1/2 tsp baking powder

  • 1/4 tsp bicarbonate of soda

  • 190g unsalted butter, at room temperature

  • 355g (1 2/3 cups) caster sugar

  • 5 eggs

  • 235g (1 cup) sour cream

  • 2 tsp vanilla extract

  • 1 1/2 tbsp cocoa powder, sifted

  • 1 tbsp strawberry & cream flavouring

  • Pink liquid food colouring, to tint

  • 80g (1/3 cup) white chocolate melts
  • chocolate glaze

  • 180g block dark chocolate, chopped

  • 125ml (1/2 cup) thickened cream

  • 1 tbsp glucose syrup, or light corn syrup

6 Method Steps

  • Step 1

    Preheat oven to 160C/140C fan forced. Lightly grease a 7cm-deep, 14 x 24cm loaf pan. Line with baking paper, allowing the 2 long sides to overhang.

  • Step 2

    Sift the flour

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (300g (2 cups) plain flour, plus 1 tbs extra), baking powder (1/2 tsp baking powder) and bicarb (1/4 tsp bicarbonate of soda) into a bowl. Use electric beaters to beat the butter (190g unsalted butter, at room temperature) and sugar (355g (1 2/3 cups) caster sugar) in a bowl until pale and creamy. Add the eggs (5 eggs), 1 at a time, beating well after each addition. Gently fold the flour mixture into the butter mixture, alternating with the sour cream (235g (1 cup) sour cream), until just combined.

  • Step 3

    Divide cake mixture among 3 bowls. To the first bowl, add the vanilla (2 tsp vanilla extract) and fold gently to combine. To the second bowl, add the cocoa powder (1 1/2 tbsp cocoa powder, sifted) and fold gently to combine. To the remaining bowl, add the strawberry flavouring (1 tbsp strawberry & cream flavouring) and a few drops of the food colouring (Pink liquid food colouring, to tint). Fold gently to combine. Place 2 tablespoons of strawberry mixture in the centre of the prepared pan. Place 2 tablespoons of the vanilla mixture directly on top. Place 2 tablespoons of chocolate (80g (1/3 cup) white chocolate melts) mixture on top of the vanilla mixture. Continue alternating strawberry, vanilla and chocolate (180g block dark chocolate, chopped) mixtures, gently tapping the pan every so often to help the mixture spread. Cover pan with foil. Bake for 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes to cool slightly. Transfer to a wire rack to cool completely.

  • Step 4

    Meanwhile, line a large baking tray with baking paper. Place chocolate melts in a small microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until melted and smooth. Pour over the prepared tray and use a palette knife, or back of a metal spoon, to spread thinly. Working quickly, roll up the baking paper from the shortest end to form a large cylinder. Place in the fridge for 30 minutes to set. Unroll the paper to crack and create pieces of chocolate bark.

  • Step 5

    To make the chocolate glaze, heat the chocolate, cream (125ml (1/2 cup) thickened cream) and glucose (1 tbsp glucose syrup, or light corn syrup) in a small saucepan over medium-low heat, stirring occasionally, for 2-3 minutes or until the chocolate begins to melt. Remove from heat and stir until smooth. Set aside for 10-15 minutes to thicken slightly.

  • Step 6

    Transfer the cake to a serving plate. Drizzle over the warm chocolate glaze, allowing it to drip down the sides of the cake. Decorate the top with chocolate bark to serve.
Tell us what you think of this recipe!

Source link

Slow cooker braised steak and onions

Maple butter chicken tray bake