Zebra Cake
After my green tea and chocolate zebra cake, I want to make a green and white version, since the stripes didn't come out as well in the green tea and chocolate version. I was all prepared to make the green tea and vanilla version, but then accidentally added cocoa powder into one of the cake batters. So I ended up having to make the traditional zebra cake.
The stripes came out much more defined in the traditional chocolate and vanilla zebra cake. The original recipe calls for a 10 inch pan. After my last cake, I thought it was a bit flat, and decided to make the cake smaller, to make it taller. But the 8 inch pan made the cake rise too much and unevenly. So next time I'll stick with the 10 inch pan.
I found the taste of the vanilla chocolate to be a bit bland. Not much of a chocolate taste. I enjoyed the chocolate green tea version better. Next time I'll do the vanilla and green tea version. I think the green tea should be strong enough to give this cake the flavor it needs.
Zebra cake (adapted from Home Cooking Rocks)
2 cups of all-purpose flour
1 tbsp. of baking powder
1/2 tsp. of salt
4 large eggs
1 cup granulated sugar
1 cup milk
1 cup of vegetable oil
1 tsp. of vanilla extract
2 tablespoons unsweetened cocoa powder
Directions
1. Preheat the oven to 350oF.
2. Grease the bottom of a 10-inch round pan with oil.
3. Stir the flour, salt and baking powder in a bowl.
4. In a large mixing bowl, mix the eggs and sugar until smooth and
light colored, about two minutes on high speed of a hand mixer. Add the
oil and milk, and mix for another minute.
5. Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin.
6. Stir in the vanilla.
7. Pour half of the batter into another bowl. Add the cocoa powder
to one portion and mix until blended.
8. Assemble the cake: Take two 1/4 measuring cups. Pour a cupful of the white cake
batter onto the center of the pan. Then, pour a cupful of the chocolate
batter directly on top at the center of the cupful of white cake batter.
Repeat until all the cake batter has been poured into the pan.
9. Bake the cake until a knife inserted at the center comes out clean. Approximately 50 minutes.
Subscribe via RSS
Follow Me on Twitter
Contact Me
Carol — December 1, 2009 @ 8:22 am
I love the stripes on this cake. I wonder if a very thin layer of ganache on top would enhance the chocolate flavor?
Faye — December 1, 2009 @ 10:48 am
Kirbie!! That cake is GORGEOUS! I think it looks better than the green tea/cocoa one (not saying it tastes better thou).
Is there a way to make it more chocolate-y? Like instead of just cocoa powder, can I add melted semi sweet chocolate into the batter somehow?
I think Carol’s idea sounds awesome too.
Wonderful recipe! Thanks!
Kirbie — December 1, 2009 @ 11:39 am
Hi Carol- As always, you have the most brilliant suggestions. I think a layer of ganache would definitely enhance the chocolate flavor. I’ll try it next time I bake this cake.
Kirbie — December 1, 2009 @ 11:40 am
I agree, this one definitely looks better. I think maybe if you use a different chocolate cake recipe, you can get a more chocolate flavor. Using melted chocolate instead of cocoa powder is a great idea as it usually creates a deeper chocolate taste. (though sometimes I’m too lazy to melt and chop chocolate)