Nov 18, 2010

Chocolate Chip Sour Cream Marble Cake


1st Nov 2010

A delicious and flavourful marble cake, fluffy soft and moist. Recipe shared by Honey Bee Sweets. Saw both Bakericious & Passionate about baking attempted this recipe and gave very good reviews on it. So I decided to try it too. Oohs... very well received by family and colleagues! Definitely a keeper recipe!





Made slight changes to the recipe based on whatever I have.
* Reduce a bit of sugar (350g to 330g).
* Run out of unsalted butter so used salted one. Anyway I like butter cake to be more salty. Since using salted butter, reduce salt to 1/4tsp instead of 1/2tsp.
* Used chilled instead of room temperature butter. I find that using chilled butter to beat till light and fluffy, the cake texture will be lighter & fluffier.
* Reduce vanilla to 2 tsp instead of 2.5 tsp since I added vanilla bean extract.
* A tub of sour cream weight only 190g so added 20g of yogurt to make up 210g as required in the recipe.
* Substitute half plain flour with cake flour. Trying to finish off my balance cake flour.
* Used 2.5 tsp double action baking powder instead of 2 & 3/4 tsp baking powder.
* Used 1/4 cup choc chips instead of 1/3 cup
* As my oven temperature is usually higher, so I baked at 170 instead of 180 deg c.





Recipe adapted from: Honey Bee Sweets

Ingredients
250g Salted butter (chilled)
330g Caster sugar

4 Large eggs
2 tsp Vanilla (1 tsp Vanilla bean extract & 1 tsp vanilla)
210g Sour cream (190g light sour cream + 20g yogurt)
420g (220g Cake flour + 200g Plain flour)
2.5 tsp Double action baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup miniature chocolate chips (Hershey mini chips)

Chocolate Paste
3 tbsp Varlhona cocoa powder
3 tbsp hot water

Method:
Preheat the oven to 170 deg C. Grease the bundt pan.

1. In a large bowl, mix the cocoa powder and the hot water together to make a smooth paste. Set aside.

2. Cream butter and sugar together till light and fluffy. Blend in the eggs and then vanilla gradually till well mix. Then add in the sour cream and evenly combined.

3. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips into the batter and mix well.

4. Add 1/3 of the batter into the chocolate paste's bowl (1) and mix well.

5. Spoon in big scoops of vanilla batter into the bundt pan and alternating with chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.

6. Bake in the center rack for the 1st 30mins, then transfer to the lowest rack for another 10 to 20 mins depending on your oven. Total baking time approx 40 to 50 mins. Bake till golden brown and the tester comes out clean.

7. Once baked, remove from pan and let it cool on rack.



Like what Jane mentioned, the marbling effect is amazing, every section you cut turn out differently. Thank you HBS for sharing such a wonderful recipe!

17 comments :

j3ss kitch3n said...

beautifully marbled! yummy!

DG said...

This absolutely looks so good and delicious! Lovely marbling effect too. I should try this one day.

NEL, the batter baker said...

Very nice, Wen. Now you all have tempted me to try this too... Have yet to use the silicone bundt pan I bought some months ago. This recipe will be perfect for it :)

Wen said...

Hi Jess, Doris & Nel,

Thanks for the lovely comments. This is nice, do give it a try!

Angie's Recipes said...

Beautifully swirled marble cake! Love the add of sour cream!

edith said...

When I come home, I will definitely give this a go.

Looks so yummy.

Wen said...

Hi Angie, thanks! I love sour cream in cakes too as it keeps it moist.

Hi edith, I'm sure you will like this cake!

busygran said...

Very nicely done! Love the curves of the chocolate.

Wen said...

Thanks Judy! I love it too!

Small Small Baker said...

Beautiful marbling! I like your bundt pan, makes the cake prettier!

Wen said...

Hi SSB, thanks for your lovely comment. I got the pan from Phoon Huat. Quite useful.

Leo said...

Hi Wen,

The cake look so nice and the texture look good!

For the bundt pan, is it those non stick(black colour) bundt pan or the aluminium type?

Wen said...

Hi Leo,

The bundt pan I used was non stick type (black).

Anonymous said...

Hi wen how long can this cake last after baking? How many weeks if we store in the fridge?

wensdelight said...

Usually for butter cake, I think at room temperature 2 days, in fridge at least 1 week. However it has to be properly covered to prevent drying up. Happy baking!

Anonymous said...

Hi wen,can you recommend me the best way to store This cake since u said must Properly covered.I have no idea what you mean.I wana bake this and give to my grandma for hari raya which is 5 days from
Now.

wensdelight said...

Sorry for my late reply. You can either wrap it with foil or keep it in a container in the fridge. Happy baking!

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