Mini marbled chocolate and vanilla sponge cake
Chocolate or vanilla? If you like them equally and the same doubt always assails you, I bring you the solution to this delicious recipe for marbled chocolate and vanilla sponge cake , in mini format. So you don't have to give up either of them and you can savor the best of both worlds in every bite.
This is one of those recipes that is enjoyed from start to finish; from the moment we open the cocoa package and the vanilla paste jar, and their aromas begin to emerge, until the moment we finish the last crumb. With its layers of vanilla and chocolate embraced, the oven will give us such a delicious aroma during cooking, that you will leave all the doors open so that it reaches every corner of the house.
As all rich things must be taken with some moderation, we will make the cake in mini format using the 18.5 cm rectangular non-stick mold from Le Creuset , in which not even that last crumb that we rescue with the fingertip will stick to us. . In addition, we will have it ready in a very short time thanks to its excellent distribution and heat retention, the same as its older brothers, the 23 cm and 30 cm molds.
No more choosing between vanilla and chocolate with this mini marbled cake recipe that I leave you below. Let's go with her!
- 120 g melted butter
- 110 g icing sugar
- 3 free range eggs
- 120 g buttermilk*
- 5ml vanilla paste
- 200 g pastry flour
- 7.5 ml chemical yeast (driver)
- 2.5 ml of baking soda
- 1 pinch of salt
- 20g cocoa powder
*If you make queso fresco at home, you will have buttermilk to prepare this recipe. In case it isn't, don't worry; You can use milk or a vegetable drink, such as oatmeal.
- Heat the oven to 180 °C.
- Line Le Creuset 18.5cm plum cake pan with parchment paper.
- Melt the butter and reserve it.
- Using an electric mixer, beat the sugar and eggs until doubled in volume and light in color.
- Cream the cooled, melted butter together with the buttermilk and vanilla bean paste. Slowly add, while beating gently, the buttermilk mixture to the eggs and sugar.
- Sift the flour, salt and chemical yeast and add it to the wet ingredients, little by little and with enveloping movements, until they are integrated.
- Divide the dough into two separate containers.
- Sift the cocoa powder into one of the bowls and mix gently until you see that the cocoa has fully integrated.
- Pour the batters into the rectangular pan, alternating them to create a marble effect, starting with vanilla, following with chocolate, then repeating.
- Insert a knife or skewer into the dough and create a zigzag motion.
- Bake for 80 minutes or until you pierce the dough with a skewer and it comes out clean.
- Cool in the mold for 20 minutes before unmolding and let rest on a cooling rack before cutting.
- You can serve the mini cake as is, or you can top it with a little melted chocolate or a simple icing with icing sugar and water.
- Remember that oven times are always indicative; The best test to find out if your mini sponge cake is ready is to poke the dough with a toothpick.
- As we have mentioned, if you do not have buttermilk you can make the cake without problems, substituting it for milk or your usual vegetable drink. If you dare to prepare cheese and thus have whey for your next cake, here you can see how to do it.