Making a Chocolate Marble Cake - Live! | Oh Yum 201 with Anna Olson

well hello everyone welcome to oyum 201 it is my pleasure to be back here presenting live to you today hello to everyone around the world it's fabulous to see where everyone is joining me i saw someone writing they're joining me from outside san antonio texas massachusetts that's about to get hit with some snow oh that must be a nor'easter that means we might be getting it tomorrow it'll make its way west because i'm joining you from southern ontario not far away from a nice little waterfall you might have heard of called niagara falls and hello from around the world if you're joining me late at night from southeast asia or australia in the evening from europe or in a comparable within a few hours here in north or south america i'm so pleased you could join me because today we are making a decadent double glazed chocolate marble cake now this is really something special this is not a recipe you will have seen on my channel or anywhere this is a brand new recipe and the reason i wanted to rework the way i think about a marble cake is the most common recipe take a take a marble pound cake you make your pound cake recipe you take some of the batter out and you just stir in some cocoa powder maybe some melted chocolate and what i find happens is it changes the texture of the batter and you don't really get that full complement of vanilla against chocolate cake it's the same cake with just a little tweak to it so with this recipe i make two completely separate batters but when you taste them together they are beautiful and the marble swirl just has such a gorgeous character to it and then i match that with a swirled marble glaze on top so i'm going to get right to it first a quick hello to my mom dad to meet you know if you're watching i know kathy's watching hermione's watching lots of regulars bonnie down the street who always counts on her thursday afternoon delivery after i'm done making this cake so you'll see in the recipe uh that's beneath this window i start with the chocolate cake and i move into the vanilla cake you can flip it the other way around if you wish if you wish the order in which you make each cake batter doesn't matter because you're going to combine them both in the pan at the same time so for the sake of ease i'm going to actually start with the vanilla cake first because it's made using electric beaters or a stand mixer and i want to get that out of the way sooner so this vanilla cake recipe follows the reverse method i'm going to sift my dry ingredients into my mixing bowl i've already got my 150 grams of all-purpose flour or a cup in my sifter i'm going to add to that my sugar and so normally with a cake recipe like a pound cake recipe you start by beating your butter and sugar together you add the eggs and then you alternate your dry with your liquids the reverse method we're going to put all our dry in the bowl including the sugar even though it's dry right now but it won't be later i've got my teaspoon and a half of baking powder my little bit of salt in there and i'll just give this a quick sift in so this is just a lovely light vanilla cake that is easy to bake you could bake this in a smaller pan or double it up to make a full sized vanilla cake if you didn't want to do the marble version i'll need that sifter again and i'm going to just take a peek don't forget i'm keeping an eye on the chats read so i am welcoming your questions um from everywhere and i see theresa marie you asked a question earlier about using puff pastry my scratch puff pastry recipe makes a large batch because i find if you're going to go through the effort of making puff pastry from scratch you might as well make a lot because it freezes wonderfully then for a single crust whether it's a tater or i think you mentioned a steak pie you wanted to bake if you're just putting a single layer on top 250 grams of pastry is sufficient so what i do is i break my puff pastry dough into 250 gram sheets and that are pieces and that way i know i have what i need for a basic recipe so i hope that answers your question i have just added my diced butter which as it re at room temperature to my dry ingredients and now i'm going to cut this in just like i was making maybe a pie dough or a scone dough but where a pie dough or scone dough uses cold butter here i want the butter to be at room temperature so that ultimately once i add the liquids it breaks down so this can be on a medium low speed of course we have michael behind the cameras running all these different camera angles so you can see everything clearly we've got rob and sandra behind the tech and on the thread in case i can't get to a question soon enough hello to you from malaysia and saudi arabia thanks for watching sometimes it's morning or afternoon from indiana excellent great to see everybody so now i'm just cutting this in if you're using your electric feeders it takes about the same amount of time and i'm just looking for that butter to break down a little bit so the whole mixture is dry and crumbly it won't look like a pie dough because of that quantity of sugar don't forget there's all that sugar in there actually uh oh good question maria natasha is asking what if you use the traditional method instead of this reverse method yes natasha marie you could definitely use that method you may find um you're just simply using more bowls and dishes what i like about the reverse method is i find it's very tidy and when you're alternating if you're going to go back to then alternating your dry with your wet ingredients make sure you're scraping that bowl often so that's why i adapt a lot of my recipes to this reverse method less scraping of the bowl and if you join me last week for the basque cheesecake that burnt cheesecake oh i was scraping my bowl a lot if you missed that video you'll have to go take a peek i see we're already at 370 likes over that now that's absolutely amazing let's see if we can get ourselves i'm going to raise the bar i'm not even going to bother with 400 we're going to go for 500 likes and then i will tell you what i will be making during the next live stream because that still hasn't been announced yet uh oh theresa marie you're asking some very specific questions about the puff pastry and without the dough directly the recipe directly in front of me i don't know that i can answer them precisely but what i will recommend is go to the puff pastry recipe on the thread i'll go take a peek at those direct questions and then i can answer them when i get a chance you might i have to do the dishes after i finish up here okay i have to pay attention to this cake batter so you've got this crumbly mixture so like i said it doesn't look like when you cut butter into a pie dough and because of the sugar it's got this granular texture now it's time to add the ingredients which go in all at once you don't even have to combine them together in a bowl separately you can just add them right to the mixer so i am using today kefir which is a fermented yogurt beverage so it's thinner in consistency than a yogurt coming from a tub you could use buttermilk and if you don't have access to buttermilk or yogurt you can use or kefir what you can do is take the half a cup measure of milk take out a tablespoon of the milk replace it with a tablespoon of lemon juice that will add the acidity the acidity is key to getting the right lift this vanilla cake has to bake along with the chocolate cake at the same rate in the oven for it to hold together be the similar texture uh i've just added my two egg whites so i really want this vanilla cake to be nice and bright um so it's the kind of cake you would make a confetti cake with if you were to add sprinkles to or a wedding cake so it really contrasts nicely with the chocolate i'm adding my teaspoon of vanilla and away we go we start mixing first i mix on low speed to combine everything and now this is where contrary to a regular cake you have to mix on low speed initially this we want to work in some structure and volume when you're baking a cake traditionally and you start with creaming the butter and sugar that's where you're building in the structure here we're building in the structure at the very end so right now the sugar is starting to dissolve because we've added the liquid and we're building some volume and because we've protected the flour with that coating of butter it won't toughen up the batter and so i'm just going to let this go for another five seconds beautiful and now we've got this fluffy well combined vanilla cake batter so that's half of our cake making already taken care of there we go i'm gonna just set this aside and we'll come back to that in a moment because now it's time to make the chocolate cake and is it okay michael if i just move this out of the way here excellent so the chocolate cake batter you can make by hand it's comparable ingredients in similar proportions so you can see how the two cake batters differ but because the texture and consistency is a little different we treat it a little differently but the ease is it can be mixed by hand what we are going to do right away is first melt our butter and chocolate together so i've got my combination of butter and dark baking chocolate it's up to you if you'd like to use semi-sweet so in that 51 to 65 percent category or if you want to use bittersweet up to 70 i don't recommend higher than that or your cake will be too strong and also too dry the higher the percentage in your chocolate the less room there is for cocoa butter and that can actually throw off your your cake ratio and the texture um so maximum 70 but from 51 up to there so so long as it's baking chocolate i've got the chips and you'll notice i'm melting this stove top because i have um equal amounts of chocolate and butter when i have so much butter in the recipe it protects the chocolate so it can go on a direct heat and that means it melts a whole lot faster you want to do this on low if you wanted to you could melt your chocolate and butter together in the microwave um that works just fine you again like melting stove top you've got the butter protecting the chocolate so in the microwave while it's difficult to melt chocolate on its own it's easier to melt it when you've got the butter but you want to try and avoid letting it get too hot so for me stovetop's always a little bit simpler while this is finishing melting i'm just going to take a peek at our questions here uh oh hermione you're asking a great question can we make one cake recipe at the end half them and then add the chocolate that is what i have found is not as effective as these two different recipes it's worth going through the effort of making the separate batters just to really get the matching taste and texture together so that's a great question to ask i know it means making two cake batters i've tried to keep it as simple as possible but i hope you give this a try and compared to previous marble cakes you may have made i hope you see the difference this is just such a moist tender cake and that chocolate vanilla balance is spot on if you're oh we're getting close to 500 here when i reveal what will be the next live stream i'm doing these are some good questions uh ira's asking what other flavors can i make with the marble cake well you can add flavors to the vanilla and to the chocolate before we started the live stream hermione asked if she could use coffee coffee would be a beautiful addition to the chocolate portion of the cake you could add lemon zest or orange zest to the vanilla cake or the chocolate as well uh let's see lavender could work you could work in spices like chai spices into the chocolate layer cake don't get too crazy because we're all we've already got the vanilla coffee going on or you could play how about play coffee and tea so you could add coffee to the chocolate layer and then you could work in some either matcha green tea or maybe an earl grey tea into the vanilla cake that would be a fun one okay and now that i've melted the butter and chocolate i'm gonna pour it into my mixing bowl and you'll notice the instructions say to let it cool for five minutes well i'm gonna accelerate the cooling a little bit the reason i ask for the cooling is to try and have both batters be at a like consistency when it's time to swirl them in the pan so i'm going to rush it a little bit by adding first my brown sugar which will cool down the chocolate a little bit so i call for brown sugar because that's common in a chocolate cake recipe it helps give flavor and brown sugar has a moisture to it and it has a slight caramel taste which really complements the chocolate i also call for adding just a third of a cup so 80 milliliters of water so i've made this water the water is cool it's not ice cold because we don't want to shock the chocolate we want to ease it into cooling down and let me grab a whisk and now we'll whisk this together gives a chance for the brown sugar to dissolve it's cooling down the chocolate mixture which is why now i can add the sour cream after it's had a chance to cool a little bit we also want to cool it down a little bit before we add the eggs oh and here's a question sc is asking how can i use powdered buttermilk instead of liquid buttermilk you add water to it so you actually just like you would make milk using milk powder you do the same with your buttermilk so usually there's a proportion depending on the the buttermilk powder that you buy i don't know how much you would add probably a couple tablespoons for a cup and then by rehydrating it poof you have mudder buttermilk you want to let it sit for a little bit i do call for sour cream in this chocolate cake recipe where i call for buttermilk or kefir in the vanilla cake and again it's trying to find a batter consistency match not as critical to the recipe i love the flavor of sour cream but i know in some countries sour cream is very difficult to find using a thicker yogurt like a greek yogurt will do just fine in place of the sour cream and that's what i would recommend you could try the buttermilk but just be prepared that your chocolate batter then might be thinner than your vanilla cake batter but now i'm just going to give this a little feel yes it's cooled down so it's just above room temperature so i can move and add my eggs one at a time giving them a nice little whisk after each addition oh and we've got people watching from malaysia it's very late in malaysia our clocks will be changing i think in two weeks michael won't they daylight savings so we'll be an hour closer so you won't have to stay up quite as late it'll be 12 15 in a couple weeks when you join me for the next uh live stream um and yes leonard you are right we've crossed over 500 likes and so because this is oyum 201 and we want to take our baking learning to the next level i'm going to go through the lesson of how to temper chocolate so we'll go through it step by step live i like to to use a marble to temper my chocolate i'll also talk about seeding which is the other uh way to temper chocolate and then i'll make some lovely little we don't have quite the time to do a full bon bon lesson but i'll make some lovely mandion which are beautiful little chocolates with add-ins on top so you'll get a real sense of what it takes to temper chocolate what it feels like and i want to instill that confidence that you will be able to temper chocolate so that will be the one now as a note that is not next thursday it's two weeks from now um have to step away i'm already engaged next week so can't make it for a live stream on thursday but i'll be joining you the following week but you can just make sure you're subscribing to the channel so you get those notifications when they're coming up so i hope you're ex um leonard says the chickens are already awake where you are wow thank you for staying up late getting up early whatever it is to join me as i make this decadent chocolate marble cake okay so the eggs are worked in and now we're gonna sift in the dry ingredients 150 grams a cup of flour just like the vanilla cake and i like to bolster the chocolate flavor so we have all that melted chocolate but i still add three tablespoons of cocoa powder dutch process is ideal here will it work with a conventional cocoa powder yes because it's such a small measurement but dutch process has some of the acidity pulled away from it so it gives me more control when i'm adding my baking powder and salt so this chocolate portion of this marble cake will rise up at the same level and at the same time as the vanilla cake it's all about the timing i'll do a quick little tidy up here and now just whisk everything in because of the structure of that quantity of chocolate and butter at the base of this recipe you don't have to whip it at the same rate as you do the vanilla to give the cake the structure it's already got that sort of body and bulk to it but you do want to give it a good whisk by hand to make sure to remove any lumps make sure it's nice and smooth i didn't add vanilla to the chocolate cake chocolate itself already has vanilla added to it but i also want the vanilla in the vanilla cake to be the star can you tell i've given this marble cake a lot of thought this is what i think of when i'm falling asleep at night and how is everyone doing oh people are staying up late getting up early christina it is 10 to 4 in the morning my goodness well thank you for joining me and i hope you'll have sweet chocolate dreams either before this or after this so now we've got our two batters our chocolate batter and our vanilla batter and when you look at them side by side the proportion seems different because it is there is more chocolate cake batter but that's because of the quantity of the chocolate and the butter we added which adds more bulk but ultimately when these cakes bake up together because the of the egg whites in the vanilla cake it will take up a little more space because of the chocolate the batter itself is a little more dense and it doesn't expand at the same they just this is why we're making two different cakes because they'll ultimately be the same in proportion but as batters they look a little bit different now your choice of pan if you want to serve the cake in the pan to the table because this is one you glaze in the pan you could use a porcelain or ceramic baking dish or you can if you wish bake in a metal pan what's very important is i'm going to talk about the difference in the cook time i don't put parchment in the pan because i'm going to pour the glaze right in the pan and we're going to cut portions right out of it but what we're going to do is now get into the dolloping and the swirling so as this chocolate batter sits you will find as the chocolate cools it thickens up and you don't have to be terribly tidy here but just give yourself some nice good chocolate dollops and then i want you to do the same with the vanilla cake batter filling in wherever you can find a little bit of space in between the chocolate dollops again they can overlap they don't have to be perfect because we are going to swirl get a little batter in that corner and now i will continue on um oh yes good uh believe him or not yes i did grease the pan you can use butter or spray whatever you wish but yes you definitely have to grease the pan so now i'm putting the chocolate batter on top of wherever i see vanilla cake batter like so and let's get every last bit out and now to finish off with some dollops of the vanilla batter and you don't want to be don't worry about spreading this cake batter you don't want to spread it we're going to use a skewer to marble and sort of pull the batter in and around itself okay there we go [Music] so you can use a skewer if you wish you can use the back of a paring knife or a spatula and swirl away oh patricia i'm glad you like the kitchen um the new kitchen yep spent a little time doing some work on this and yeah enjoying working out of it and this alt ultimately i still have my home kitchen with my oven but um this gives me now two ovens that i can test and develop recipes so i can really compare bake times and cook times and make sure i get everything spot on so i'm just swirling away really pull that vanilla cake through the chocolate and there we go and now this is ready for the oven i've preheated the oven to 325 and so it takes a gentle heat now the big difference is if you're baking in a metal pan metal conducts heat quickly and so it will bake the cake faster it'll get the heat into the center of the cake faster and it takes about 40 minutes if you're baking in a ceramic baking dish it can add an extra 20 minutes of bake time because while a ceramic dish holds the heat it takes a lot longer for it to heat up and then that pan has to heat the batter inside and it's amazing that it can add 20 minutes of cook time but that's what can happen so be prepared if you've made the choice of a metal pan versus the ceramic or porcelain pan you're adding 20 minutes of cook time if you're baking in porcelain but it looks so beautiful so i have made one of each this one is going into the oven and i'll just set my timer to 40 to check it but of course you have to let it cool completely before you put the marble glaze on top so this version i have baked in a porcelain pan and so it did take the full 60 minutes and you test the doneness like you do every cake of this style you insert a skewer in the center pull it out when it comes out clean you know you're done and see i you can see you get a golden top to it it does turn a little more golden brown when you keep it in the oven for 20 minutes longer but once you cut into it you're going to get that beautiful contrast and you can really see that compared to the cake i put in the oven actually i'll pull it back out so we can look at them side by side the before and after with this cake it looks like there's more chocolate than vanilla but once it bakes up this is where the vanilla really fills in the gaps so you get a a really proper 50 50 proportion of chocolate to vanilla there we go so now that this cake has cooled completely it's time to make our glaze this is kind of my new favorite glaze and i'm using it in all sorts of applications not just for this cake i think it would make a delicious glaze on top of profiteroles or eclairs if you're into making choux paste it's decadent it slices well and it's got great flavor and i'm doing a marble version uh and one side is going to be dark chocolate and the other side is going to be white chocolate so i've got equal amounts of butter you'll see the recipe calls for three quarters of a cup or 180 grams of butter divided so you want 90 grams or six tablespoons in each bowl and then again it's about proportion to have a similar texture that swirls well i have my three ounces or 90 grams of dark chocolate but for the white chocolate glaze to get that same consistency i need five ounces or 150 grams so what i'm going to do is go back to our chocolate can michael's got our sauce cam rolling here and we're going to first melt the white chocolate and butter together and then i'll melt the dark chocolate and butter together and then to that we're going to add condensed milk and that's what turns it so sweet so this will take a couple minutes i'll stir them occasionally this is a perfect opportunity for me to take some questions from you as we let the chocolate melt before we add the condensed milk so we've got our marble cake in the oven our cooled one here we're making the marble glaze and shona is asking um oh before shona i'll tackle your question about silicone pants because there was a question about glass versus metal um the choice is yours ceramic and porcelain porcelain is a has a finer grit to it and is more temperature resistant and is less likely to chip but it behaves just the way ceramic does in terms of slow heating up glass behaves similarly so it it takes a little time to heat up but it really holds the heat which is why i love a glass pie plate when i'm making a fruit pie because it really helps set that crust gives it a nice golden brown and keeps it waterproof while you've got a liquid filling cooking in there and then shona asked about silicone pans i like silicone but the opposite silicone does not conduct heat at all so what can happen if you've got a really wet batter quite often you see them from muffin tins it will actually steam the muffins so you won't get that crust you might you'll get it on the top of the muffin but not on the sides if you're going to use silicone pans make sure you tip your baked goods out of the pan very soon after they've finished baking so that they don't develop even further condensation and become really soft or soggy on the outside very good questions jennifer's asking where is this recipe look right below if you expand the show more screen the complete recipe all the ingredients all the steps are right there this uh video will be posted up on the channel so if you're watching uh in australia and southeast asia and have decided you just have to go to bed don't worry you can catch the end of it or if you missed a point you can please come back and join me again right here because this will be um be posted oh and hello from kelby in missouri and oh and uh we've got a question about double acting baking powder yes most baking powder now is double acting it may or may not say it on the label and what that means is the baking powder reacts first when you start liquefying it and mixing it in the batter it doesn't work as quickly as baking soda does but it still does start to come to life but then it also will activate when heat hits it so once that batter warms up it lifts again and that's also why you sometimes see recipes call for baking powder and baking soda because baking soda kicks in quickly but it expends itself quickly where baking powder kicks in afterwards very good question uh lady gaga is asking about adding almond flour to a pie crust and yes the pie crust will become crumbly because you're pulling away the gluten the protein that that wheat flour adds to a pie crust so you have to look at changing your recipe a little bit right here on my channel i have a recipe for a pear cranberry pie with a gluten-free pie crust and you have to instead of using just ground almonds um you have to look at adding a starch because you're pulling out the protein from the flour so a tapioca starch will add some structure to the recipe and instead of adding water i add egg whites because egg whites are pure protein and so that will help crisp up and hold your crust in place these are great questions should i want to do a q a session later on um so there'll be more to come i think we're going to ask you about what sort of topics you might want to come cover such a big part of these live demonstrations are handling your questions and i love it that i don't want to take away from that but nor do i want to take away from the recipe itself so i should give this butter and chocolate a stir and look at that three questions later our white chocolate and butter is almost melted you want to stir that white chocolate gently because it's got a really high fat content if you see it separate a little bit don't panic because once we add the condensed milk it will smooth everything out again i'm going to pull this off the heat to let the carry-over heat of the bowl continue melting this and i'm going to put the dark chocolate one on wipe the bottom of my bowl when we do tempering chocolate in two weeks you'll see that's a big part of it keeping water away from your chocolate is critical to the success all right couple more questions just while we melt the dark chocolate and butter together uh is there i was asking is there suitable substitution for the condensed milk it's hard we'd be looking at a different recipe i believe you could actually glaze with just the straight chocolate and butter and it would set more firmly but the condensed milk really is the secret to this particular great glaze but i do have other glazes out there like the ganache style glaze adding some cream that so instead of replacing the condensed milk we're replacing the recipe itself with something different and you'll find i have a number of ganache glazes right here on the oem channel great question i love this because i know we're all just so into this this is awesome uh hermione's asking where to store the cake because of the glaze i do like to refrigerate this refrigerate the cake after that it's got the glaze on it that's another thing i've really put to the test in this recipe the recipe doesn't the cake itself won't dry out in the fridge which some cakes can this stays nice and moist but you do want to store it in the fridge and oh justin great question can this style of marble cake be used as a layer cake yes i think for this proportion because you'll see when i take out a slice this cake sits quite high that you could divide this between two eight inch cake pans not that you do one chocolate and one vanilla but you could swirl into both that's a very good question in that case you would want to grease the pan and flour the sides of it line the bottom with parchment so it tips out easily great question um and schvetsa is asking can we use a cocoa glaze a cocoa glaze could work yes in this cake if you don't have condensed milk um excellent questions uh oh shawn is asking does homemade condensed milk work as well as store bought i don't know condensed milk is different than dulce de leche i don't know that i've made condensed milk i think it takes a special condenser it's different than evaporated milk um so i that's a very good question that i don't have the immediate answer to and michael's going to the chocolate can just because the dark chocolate is almost melted i just want to get some of those butter pieces out there let me see if i can grab another question oh yes the question can i make a bunt out of this recipe this would make a delicious bundt cake in which case you could put both glazes on top or just one because remember this glaze will run off the size of a bundt cake so maybe just one color of glaze would work and you wouldn't need you wouldn't need to double up either just because of the surface area this makes a nice thick coating of the glaze so it replaces the need for a buttercream frosting okay and we're just about there i'll shut my heat off dry the bottom of my bowl and now you'll see in the recipe below i talk about warming the condensed milk and the reason i want to do that is because if i put in a room temperature condensed milk into the chocolate it will tighten up the chocolate it will start setting and then you won't be able to get an effective swirl when you put it on top of the cake so you can empty because you need half of the connect this tin goes into the white half goes into the dark you can pour it into a pot and stir it and melt it lightly or do that in the microwave all i did was i took my water bath water and i put the whole tin in it just to warm it up so now this condensed milk should be quite fluid and just lightly warmed and i'm just going to eyeball it and put in half into the white chocolate half into the dark oh yeah let's get all of that goodness in there and now you just give this a little stir to each in each to combine this white chocolate glaze is really something special yum and now do the same for the dark until you see you'll you'll watch it sort of change consistency a little bit it may look at first like it's not smooth but then keep stirring and those ingredients will come together this is not a glaze the only thing that would cause this to split is if any of the ingredients were too too hot that it would shock the chocolate but now we've got a beautiful this is why i like the condensed milk that gloss and that gloss doesn't go away even when the cake is chilled it has this beautiful shiny satin finish to it so now because this glaze is thinner than the cake batters we were dealing with you can't really dollop it on but what i do is pour ribbons of the glaze so i'm going to save a little bit and then i do the same in a different direction with the chocolate you want to get some good coverage there and now back to the vanilla a little more chocolate make sure we cover all our space there nice and now another skewer and start pulling that glaze through and don't forget you're going to see it not just on top but when you cut into it so i put a lot of vanilla at the base so i'm going to try and pull my vanilla glaze through over on this side glorious now technically you should let this chill in the fridge for a couple of hours because this glaze is quite fluid but you know i like to give you a taste of what's inside how are we doing on our likes oh we're at six 76 that's awesome do you think we can hit 750 once you see a slice of this cake you're going to want to be hitting like and if you are just joining us now i have spent the last 40 minutes making a beautiful decadent glazed uh marble cake with a decadent two double chocolate glaze a white and a milk chocolate glaze on top of it oh and hello to you in diego in barcelona that's amazing and in to brazil oh everybody's loving this cake oh cassia tree is asking about moisture at the top of the cake hmm that's a good question a condensation is usually why you get surface moisture to begin with do make sure before you wrap a cake that you let it cool completely and and before you change its temperature before you put it from cooling on the rack into the fridge make sure it's cooled completely because that's where condensation can form i hope that helps your question um oh it's great to see everybody where where they're writing in from i was asking could you use this cake recipe for cupcakes you certainly could it's gonna be a little more work with the you'll have to do smaller dollops and smaller swirls but i think it would look lovely and then just be careful you don't fill your cupcake cup if you want to top them with the glaze so that there's room within the paper liner to put that glaze on top so we are going to remember you've seen the photo um and if you want to revisit this photo you'll see it on the community page uh what the photo looks like after the cake has chilled because when i cut into this because the glaze is still warm it is going to run but know that once it's been refrigerated it sets it cuts beautifully cleanly so the glaze stays in place on top revealing that beautiful marble in between so i'm going to do a very messy job of this i'm already warning you and you can also see why i like to bake this well i don't bake a lot of my cakes in a ceramic dish this is one that you can take to the table so making that choice to use a ceramic dish really counts oh yeah this is going to be sticky well it's going to be more of a sauce than it is going to be an icing on top but i don't think you're going to have too much of a problem with that oh look at that decadence i think i'm allowed to lick my fingers for this one oh yeah the condensed milk makes such a difference and let's see if i can because the glaze is running let me just pull some away oh look at that bite and so you've got that real split between the chocolate and the marble and then the white chocolate and the dark chocolate on top of the glaze so it's a perfect cake for someone who loves chocolate but doesn't want to be overwhelmed with chocolate beautifully moist and tender yeah this cake is definitely worth a try and i love hearing about you trying your recipes please come back to this um video when we post it on the channel after you've made the cake and tell us how yours turned out because it just my job here is not just to show you what i can do i want to show you what you can do and so let me take a bite first and then i'll talk with my mouthful before i sign off mm-hmm oh we hit it we hit 7.50 that's amazing thank you everyone oh and michael wants me to put the cake the portion okay it's a bit messy looking so i'm not sure all right michael's gonna find its best angle as he does with me too i'm very grateful for that so we're gonna take a look at the little cake now while i take a last peek at this thread oh diego that's a good question with this cake have the same effect using ruby chocolate that's a fantastic question that's oh i gave you a really that's my take a bite side really messy oh it's messy here how about that side treat ruby chocolate like white chocolate so um i would do dark chocolate in the cake diego but you could certainly do a ruby chocolate glaze i have some here uh you could do a ruby chocolate glaze so in the white chocolate portion that calls for the 150 grams use 150 grams of ruby chocolate you treat ruby like white um and it would add a lovely natural pink color to the cake fantastic oh kezia asks does baking paper affect the crust um a cake has in the oven no it really doesn't it's simply about ease in removing the cake from the pan the only time it makes a difference is if you're lining the sides of your pan a really wet batter will cause the paper to pucker so you won't get a clean line to the outside of your cake that's really the only time it makes a big difference and maha's asking how many eight inch round sheet cakes can i get with this recipe now if you wanted to do a two layer cake with the cake about three centimeters tall i think this recipe you would get two eight inch pans with some nice structure if you wanted to do a three layer cake and have the layers slightly thinner i think you could push it to three but not more than that and of course please adapt your bake times because if you make a this cake as i said takes 40 to 60 minutes baked in a big pan that time will be significantly reduced if you split it between um round pants that's a very very very good question the i'm i see the question coming in quite a bit about substitutions for the condensed milk there's not a substitution for this particular glaze recipe i would recommend you look to some of my other glazes i have a great glaze on my boston cream pie recipe right here on the channel that ganache glaze would work beautifully in place of this condensed milk glaze if you don't have access to condensed milk oh and we've got a couple requests for eggless cake recipes i do have quite a few and i don't know that any are on the channel so you know what part of what oem 201 is based on is your requests and so i will take that to heart and maybe you'll see me do a live stream soon but you can count on in two weeks just a reminder i'm not here next week but in two weeks i'll be back and we're gonna go through tempering chocolate that is definitely an oh yum 201 it's if you've never tempered chocolate before i'm gonna have you walk away confident that you can and i just want to take a moment before i again before i sign off and just show you the cake it has 18 minutes still left so this is only halfway through baking and i love how the cake itself relates to the glazed cake version at the very end i don't want to leave this out of the heat too too long or it'll start to sink in the middle oh but it kind of smells delicious in here i have to say so there we have it a decadent marble cake with two separate cake batters not to give you more work because but i know you love baking and you're gonna love that the two batters work so well together this decadent marble glaze with white and dark chocolate i've got you've got your plans for the weekend do some baking enjoy and it's been my pleasure to share oh yum 201 with you have a good afternoon everyone or evening or morning um everyone can make this you

Channel: Oh Yum with Anna Olson

Views: 104,414

Keywords: anna olson (chef), anna olson recipes, live with anna olson, live bake along, anna olson, professional baker, professional chef, live, live demonstration, live cooking demonstration, bake with anna olson (tv program), baking with anna olson, cake, from scratch, baking, follow along, how to, dessert recipe, cake recipe, marble cake, chocolate cake, vanilla cake, marble glaze, chocolate glaze

Id: Gco0nNqJYDA

Length: 50min 2sec (3002 seconds)

Published: Thu Feb 24 2022