Want to vary and make an alternative cake, try joining the delicious chocolate flavor with the strawberry aroma. The mixture is fantastic.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Chocolate powder
● Softened margarine
● Eggs
● Granulated sugar
● Strawberries
● All-purpose flour
● Port wine
● Baking powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE STRAWBERRY MARBLE CAKE:
Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and sprinkle with flour.
Step 2: Wash the strawberries, remove the stem and cut them into pieces. Place the strawberries in a blender and blend until obtain a creamy mixture. Set aside.
Step 3: Beat the sugar together with the softened margarine until obtain homogeneous and creamy mixture. Add the eggs and the Port wine and beat for 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
Step 4: Divide the dough in two parts. In one of the parts add the chocolate powder and beat for 3 to 4 minutes until it’s nicely incorporated. In the other, add the grinded strawberries and mix to incorporate.
Step 5: In the cake pan, pour the dough alternately with a spoon, one with the strawberry cream and the other with chocolate and so on until finish the dough. Bake for about 30 minutes.
Step 6: Remove the cake from the oven and unmold. Let cool to room temperature and serve.
TIPS FOR THIS RECIPE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE:
● Chocolate lemon marble cake
● Homemade chocolate strawberry cake
● Chocolate orange marble cake
● Strawberry cream cake
● Creamy chocolate cake
● Chocolate mango marble cake
● Soft chocolate cake
● Marble cake
● Cinnamon strawberry cake
● White chocolate marble cake
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Chocolate strawberry marble cake
Want to vary and make an alternative cake, try joining the delicious chocolate flavor with the strawberry aroma. The mixture is fantastic.
(2 votes, 5.00 out of 5)
- 100 grams (3/4 cup) chocolate powder
- 200 grams (about 1 cup) softened margarine
- 5 medium eggs
- 200 grams (about 1 cup) granulated sugar
- 100 grams (3 1/2 ounces) strawberries
- 200 grams (1 1/2 cups) all-purpose flour
- 1 tablespoon Port wine
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a round cake pan (25 x 6 centimeters (9 3/4 x 2 1/3 inches)) with margarine and sprinkle with flour.
- Wash the strawberries, remove the stem and cut them into pieces. Place the strawberries in a blender and blend until obtain a creamy mixture. Set aside.
- In an electric mixer, beat on medium speed the sugar together with the softened margarine until obtain homogeneous and creamy mixture. Add the eggs and the Port wine and beat for 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
- Divide the dough in two parts. In one of the parts add the chocolate powder and beat for 3 to 4 minutes until it’s nicely incorporated. In the other, add the grinded strawberries and mix to incorporate.
- In the cake pan, pour the dough alternately with a spoon, one with the strawberry cream and the other with chocolate and so on until finish the dough. Bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold. Let cool to room temperature and serve.
