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- Makes: 12 servings
- Prep
45 mins
- Bake
1 hr
- Cool
2 hrs
Ingredients
-
1/3
cup
unsweetened cocoa powder
-
1/4
cup
water
-
3
tablespoons
granulated sugar
-
2
tablespoons
cooking oil
-
2 1/4
cups
sifted cake flour or 2 cups sifted all-purpose flour
-
1 1/2
cups
granulated sugar
-
1
tablespoon
baking powder
-
1/4
teaspoon
salt
-
1/2
cup
cooking oil
-
7
egg yolks
-
3/4
cup
cold water
-
1
teaspoon
vanilla
-
7
egg whites
-
1/2
teaspoon
cream of tartar
-
1
recipe
Chocolate Glaze (see recipe below)
-
1/2
cup
sifted powdered sugar (optional)
-
Milk (optional)
Directions
-
In a small saucepan, combine cocoa powder, the 1/4 cup water, the 3 tablespoons granulated sugar, and the 2 tablespoons cooking oil. Stir over low heat for 1 to 2 minutes or until sugar dissolves. Remove from heat; cool.
-
Meanwhile, in a large bowl, sift together flour, the 1-1/2 cups granulated sugar, the baking powder, and salt. Make a well in center of flour mixture. Add the 1/2 cup cooking oil, the egg yolks, the 3/4 cup cold water, and the vanilla. Beat with an electric mixer on low speed until combined, then at high speed about 5 minutes or until satin smooth.
-
Thoroughly wash beaters. In another large bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour egg-yolk batter in a thin stream over entire surface of beaten whites; fold in lightly by hand.
-
Transfer one-third of batter (about 3 cups) to a medium bowl. Gently fold in cocoa mixture.
-
Turn half of the light-colored batter into an ungreased 10-inch tube pan. Top with half of the dark batter. Repeat layers of light and dark batters. With a narrow spatula, gently swirl through batters to marble, leaving distinctive light and dark areas throughout.
-
Bake in a 325 degree F oven for 65 to 70 minutes or until cake springs back when lightly touched. Invert cake in pan; cool thoroughly. Loosen cake from side of pan; remove from pan.
-
Spoon Chocolate Glaze over top of cake, allowing excess glaze to drip down side. After the glaze sets, combine powdered sugar and a little milk to make an icing of drizzling consistency, if you like. Drizzle over cake. Makes 12 servings.
Chocolate Glaze
Ingredients
- 4
ounces
cut-up semisweet chocolate
- 3
tablespoons
butter
- 1 1/2
cups
sifted powdered sugar
- 3
tablespoons
hot water
Directions
- In a small heavy saucepan, heat chocolate and butter over low heat until just melted, stirring occasionally. Remove from heat. Stir in powdered sugar and the hot water, 1 teaspoon at a time, until glaze is smooth and of drizzling consistency.
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