This is Zok's altered version of violet, double chocolate marble cake from a KitchenAid recipe book.
100 g dark chocolate (70%)*
50 g white chocolate chips*
115 g softened butter
150 g sugar
2 Eggs
200 g self-raising flour
1 tsp. baking powder
1 tsp. vanilla extract
Preheat the oven to 180 C. Grease a 23 cm ring mould. Melt your chocolate.*
Cream the butter and sugar in the mixer bowl with the flat beater on speed 4 for 1 minute, until pale and fluffy.
Add the eggs one at a time, beating well between each addition.
If the mixture looks curdled, add a tablespoon of flour.**
Sift the flour and baking powder into the bowl, then beat into the creamed mixture on speed 4 for 1 minute until well-combined. Spoon half the batter into another bowl and add the vanilla extract and white chocolate.
Then with your melted dark chocolate, mix this into the batter left in your mixer bowl with the flat beater on speed 1 until thoroughly combined.
Then drop alternating spoonfuls of each batter into your cake tin. Smooth the surface with a spoon and bake until golden brown, about 30 minutes. (Warning-overcooking really dries out this cake). Leave the cake in its tin to cool, but first loosen the edges a bit with a dull knife.
Zok tops his cake with a ganache. (If you search the word ganache-it will take you to that post)
However here is the recipe from the book, we just have no access to violets.
100 g white chocolate
25 ml violet liquer
50 g crystallized violets
Melt your chocolate together with the liquer.
Roughly chop the crystallized violets.
Melt your chocolate and stir in your liquer.
After turning your cake out- drizzle the cake with icing and then sprinkle on the violets.
Sift the flour and baking powder into the bowl, then beat into the creamed mixture on speed 4 for 1 minute until well-combined. Spoon half the batter into another bowl and add the vanilla extract and white chocolate.
Then with your melted dark chocolate, mix this into the batter left in your mixer bowl with the flat beater on speed 1 until thoroughly combined.
Then drop alternating spoonfuls of each batter into your cake tin. Smooth the surface with a spoon and bake until golden brown, about 30 minutes. (Warning-overcooking really dries out this cake). Leave the cake in its tin to cool, but first loosen the edges a bit with a dull knife.
Zok tops his cake with a ganache. (If you search the word ganache-it will take you to that post)
However here is the recipe from the book, we just have no access to violets.
100 g white chocolate
25 ml violet liquer
50 g crystallized violets
Melt your chocolate together with the liquer.
Roughly chop the crystallized violets.
Melt your chocolate and stir in your liquer.
After turning your cake out- drizzle the cake with icing and then sprinkle on the violets.
*This is what is stated in the book recipe, but this sort of depends on what chocolate you have access too- the cake relies on good chocolate, so you are best to buy specialty chocolate from a chocolate shop if possible.
If it is a large block you can grate it, if the chips are large just break them a bit.
Zok melts his chocolate by using hot water in a tin bowl, with a tin bowl with the chocolate on top, and the heat from the water melts the chocolate. Then using a rubber scraper to get all the melted chocolate into the mix.
**Zok would tell you to always have a shaker of flour by your side when baking and add as needed.
Zok melts his chocolate by using hot water in a tin bowl, with a tin bowl with the chocolate on top, and the heat from the water melts the chocolate. Then using a rubber scraper to get all the melted chocolate into the mix.
**Zok would tell you to always have a shaker of flour by your side when baking and add as needed.
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