Monthly Archives: October 2014

Chocilla (Chocolate – Vanilla) Marble Cake

Today we are making a cake that is not only popular in Morocco but also in Europe and in the U.S.: Marble Cake! It is a cake with vanilla and chocolate mixed together in a swirl! It’s super easy and super delicious!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 5 large eggs
  • ½ cup and 2 tablespoons (125 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon baking powder
  • 113 grams butter
  • 1 cup (128 grams) all-purpose white flour
  • 125 grams dark chocolate
  • 125 grams white chocolate

Procedure:

-The first step is to beat the 5 eggs with the sugar, using an egg beater. You want the eggs to become double in volume, fluffy, and have a withish color. This is an important step to make the cake moist!

-The eggs are ready when they become very thick – you can actually create a ‘ribbon’ with the batter when you pour some of it with a spoon over the rest of the batter!

-Add the vanilla extract, a pinch of salt, and the baking powder to the egg mixture.  Continue mixing for a few seconds until well incorporated.

-Melt the butter (either in the microwave or in a sauce pan).

-Add the melted butter to the egg mixture while continuously stirring.

-Sift the flour over the egg mixture and gently fold all the ingredients together using a spatula, until well incorporated.

-Split the batter, equally, into 2 separate bowls. In one portion we are going to add melted dark chocolate, and the other one melted white chocolate. If you dont like white chocolate you can skip it, or you can replace the dark chocolate with cocoa powder. You can even create your own flavors, for example, strawberry and chocolate, or green tea and white chocolate!

-Melt the dark chocolate and white chocolate separately.

-Preheat your oven to 180 C.

-Add the melted dark chocolate to one portion of the batter. Then add the melted white chocolate to the other portion of the batter. Mix well.

-Butter your cake mold, then place parchment paper in it (I am using an 8″ rectangular cake pan). The reason we need to butter the pan before the parchment paper is to get the paper to stick to the pan, otherwise, the paper will not stick! Cut the border of the parchment paper with scissors to get even borders.

-First pour half of the white chocolate batter in the pan. Then cover it with the entire dark chocolate batter, use a spatula to spread evenly. Finally pour the rest of the white chocolate batter on top of the chocolate batter.

-Insert the knife in the batter and move it around to create swirls

-Bake the cake for around 45 minutes or until it is done. It will become golden brown, and when you press the top of the cake it feels firm.

-Remove the cake from the pan and let it cool down.

-Slice it and serve with tea.

Pina Colada Cup Cakes

Party in a cup cake!

Ingredients:

Ayesha's Kitchen

Ayesha’s Kitchen

FOR CUPCAKES

  • 1-1/2 Cup of All Purpose Flour
  • 1-1/2 tsp of Baking Powder
  • 1/8 tsp of Salt
  • 1/4 Cup of Granulated Sugar
  • 1/4 cup of Brown Sugar
  • 1/2 to 2/3 Cup of Crushed Pineapple
  • 4 Tbsp of Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 1 tsp of Vanilla Extract

FOR COCONUT BUTTERCREAM

  • 3/4 cup of Unsalted Butter, at room temperature
  • 2 cups of Powdered Sugar
  • 1/4 tsp of Coconut Extract
  • 2 Tbsp of Milk
  • Small Pinch of Salt, about 1/8 of a tsp
  • Shredded Sweetened coconut

Procedure:

-Preheat your oven to 175 degrees C. Spray a cupcake pan with non-stick spray and set aside.

-In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar, add the eggs and vanilla and mix until smooth.

-Add the flour, baking powder and salt along with the crushed pineapple. Mix just until everything is mixed thoroughly, fill your muffin tin using an ice cream scoop and bake the cupcakes for about 20 minutes or until fully cooked through.

-Allow the cupcakes to cool completely otherwise butter frosting will melt.

-In the bowl of a standing mixer fitted with a paddle attachment, add the butter and coconut extract and mix for a few seconds to get the butter started. Add the confectioner sugar, salt and milk and mix on medium speed until the frosting becomes thick and fluffy.