This recipe was chosen by Wafae and boy, did she pick a winner. This is an easy and delicious cake. You start with a light-colored batter that's almond flavored. You take 2/3 of the batter and pour into a baking pan. The remaining 1/3 of the batter is mixed with chocolate syrup and a bit of instant espresso powder. Pop it in the oven and let the cake do its magic and basically marble itself. You don't believe it? Ha! I didn't believe it either but the picture below doesn't lie :o)
The chocolate batter (and gravity, I guess) created this pattern all by itself. I didn't swirl it at all. Cool huh?
The recipe calls for a Pullman loaf pan. This is basically an extra long loaf pan with straight sides. It also says that you can bake it in a Bundt pan. I decided to use 2 loaf pans instead so I could take one whole loaf to work on Monday. It was a big hit both at home and at work.
On their way to the oven... I was convinced the cake would come out 75% light, with a flat chocolate layer on top.
After the cakes came out of the oven, I was still convinced there would be no marbling... what's that expression again about not judging a book by its over? :o)
I made a couple changes. Instead of almond extract I used a smaller amount of almond oil. The other change I made was to use homemade chocolate syrup instead of Hersheys. I don't normally have chocolate syrup around the house so I didn't want to buy a bottle for just one recipe. When I came across Alton Brown's recipe for Chocolate Syrup, I knew that that would work really well too. I scaled the recipe way down and made 20% (which yielded 1 cup).
HELLO marbling! It works, it works!! Ho hum... I would like to take this opportunity to apologize profusely to Flo Braker for doubting her!! :o)
- Hubby and I loved this cake. The almond flavor complemented the chocolate really well. I couldn't taste the espresso much (which was good for me as I don't like coffee). The cake itself was moist and the chocolate part was even more moist and almost fudgy. Hubby gave this cake a 9 out of 10.
- The homemade chocolate syrup was great and so easy to make. I normally don't buy chocolate syrup but now I won't for sure. Lots of chocolate flavor from high-quality Dutch cocoa, very little corn syrup (which can be substituted with honey, if desired) and fat-free. You can find the recipe for it HERE.
- If you'd like to give this recipe a try, you can find the recipe for it HERE.
- Don't forget to check out the ABC blog roll: Wafae and Chaya.
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