Zebra Cake with Mocha Sauce

Have any of you seen this zebra stripe cake tutorial? Once I saw it, I knew I had to try it. It looks so flawless and tedious to make on the inside, but really it’s just a trick of how you arrange your batter.

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You may notice, however, that in comparison to the tutorial, my cake is much shorter…I realize now that I probably thinned the batter too much when I was trying to get it to spread. It still turned out okay, and with manageable slices. No one was left hungry, I can tell you that.

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Here is a plain side view of the stripey glory inside.

For the cake itself, I used a simple white cake recipe. In order to make the chocolate batter as well, I divided the finished batter into two bowls, then added cocoa powder into one bowl. When in came time to put everything in the pan, I put 1/4 cup of white batter in the center, then 1/4 cup chocolate batter in the center of that. Then I kept going in the same manner until all the batter was gone. (By the way, all of this is stuff I learned from the tutorial, and she also has some great tips over there.)

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And a plain view of the top.

We don’t really like frosting or icing (which may explain my complete inability to frost cakes or cupcakes), so instead I paired this cake with my go-to chocolate sauce, a mocha one.

Zebra Cake

Original white cake recipe found here, tutorial found here

1 cup white sugar

1/2 cup butter, softened slightly

2 eggs

2 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 3/4 tsp. baking powder

1/2 cup milk

3 cups cocoa powder (I ended up using less, it’s mostly for color)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Divide the batter into 2 separate bowls and add cocoa powder into one bowl until it is colored to your liking. Using a 1/4 cup measure, place white batter into the center of the pan. Add 1/4 cup chocolate batter into the center of the white circle. Add 1/4 cup white batter into the center of the chocolate circle, etc. until you run out of batter and it has spread throughout the pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Go-To Mocha Sauce

From Chocolate Lover’s Cookbook for Dummies

1/3 cup milk

1/4 cup sugar

1 tsp. vanilla extract

1/4 tsp. instant espresso powder

4 oz. bittersweet or semisweet chocolate, finely chopped (I use chocolate chips)

Combine the milk, sugar, vanilla, and espresso powder in a small saucepan. Cook over medium heat until bubbles form around the edges, about 5 minutes.

Remove the pan from the heat and stir in the chocolate until completely melted and smooth. The sauce can be stored in a tightly covered container in the refrigerator for up to a week. Warm in the microwave on low power or in a small saucepan over low heat before serving.

 

What’s the weirdest cake you’ve ever eaten/made?

 

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