Monday, October 25, 2010
Chocolate Chips Sour Cream Marble Cake
This is not a donut, if it is, it will be a 10.5" gigantic donut :P.
When I saw this chocolate chips sour cream marble cake from Honey Bee Sweets, from the way she described the cake I know that I just have to bake this cake.
If you are a loyal reader of HBS, you will definitely know that she loves and uses a lot of Valrohna chocolate. She kept mentioning how good is valrohna chocolate, tempting me to buy it . Yes the temptation is great but it still took me a while to finally decided to make the purchase. Firstly of course is the price, it costs much more than other baking chocolates. Secondly, the baking supply stores that I always frequent (nearby my house and office) do not carry Valrohna.
My resistant of temptation finally came to the end after seeing this chocolate chips sour cream marble cake post, Bee Bee had reminded me again on Valrohna. So I went straight to the baking supply store that carry this brand to make the purchase, I bought both 1 kg chocolate block and cocoa powder (despite I still have 4 boxes of Hershey cocoa powder stocked in my cabinet :p) and some other baking ingredients, I left the place with a "hole" in my pocket but fully satisfied :).
Recipe adapted from Honey Bee Sweets, I reduced the ingredients to fit my 10.5" bundt cake pan.
2.5 tbsp cocoa powder (I used Valrohna, feel free to use any brand you prefer)
2.5 tbsp hot water
210g unsalted butter, room temperature (I used salted as I took the wrong one)
275g caster sugar (this amount of sugar had slightly reduced from HBS's recipe)
4 medium eggs
2 tsp vanilla extract
175g sour cream
350g all purpose flour
2 1/3 tsp baking powder
1/6 tsp baking soda
1/2 tsp salt (I omit since I used salted butter)
1/3 cup chocolate chips (I used 55.5% cocoa)
1. Preheat the oven to 180C. The generously grease a 10.5" bundt pan.
2. In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.
3. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
4. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips into the batter and mix well.
5. Remove 1/3 of the batter and mix in the chocolate paste in to it.
6. Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
7. Place in the oven to bake for 35 to 40 minutes (I should have baked for 30 mins since I used reduced the ingredients to fit 10.5"), depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
8. Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.
The cake is just as delicious as what Bee Bee had described, it tasted soft, velvet, moist except a little bit dry at the edge that probably I had slightly over baked the cake. The cake tasted even better the next day, this cake can only survived in my and dear mum's house until the next day :).
Valrohna cocoa powder indeed gives the deep, dark, intense chocolate flavor to the cake. It tasted a little bitter to me when bite into the 55.5% cocoa chocolate chips but it still tasted good. Consider I am a milk chocolate lover that never fancy on dark/bitter chocolate, I am starting to love bitter chocolate in my bakes, it balance off the sweetness of the cake that tasted simply irresistible. My family loves this cake a lot too, even my mum also kept praising on it, definitely a keeper.
Posted by Bakericious at 11:00 AM
Labels: Butter Cake, Cake (Baked), Chocolate, Chocolate Cake, Sour Cream
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look very moist! Perfect!ReplyDelete
Jess, first u tempt me with your rich choc cake with the use of premium cocoa powder. Next you tempt me to buy a bundt tin! I shall give in to such sweet temptation and gonna get one right away.Yes,simply irresistible! This recipe is gonna be in my to-do list.Thanks for sharing!ReplyDelete
The texture looks really nice and fine. Lovely marbling too!ReplyDelete
Yum Yum Yum YuM!!!!!!!!!ReplyDelete
Hard to get valrhona here, and super duper expensive.ReplyDelete
And I love your pan :)
Jess, i can't locate ur email addy here. Can u email me when free, i have some ques pertaining to photo-taking to seek your advise. Thanks! email@example.comReplyDelete
Really nicely baked marble cake! No doubt with the best selection of chocolate powder, it should be very tasty!ReplyDelete
the marble cake looks so beautiful!ReplyDelete
Your marble cake looks gorgeous! Texture looks perfect too :)ReplyDelete
Wow lovely baked and browned so nicely! Can I have a slice...lol!ReplyDelete
Looks so delicious! So moist and rich looking. Thanks for sharing.ReplyDelete
A beautiful marble cake and it looks rich and moist!ReplyDelete
This cake looks so fine and moist. I am sure your family members are so lucky to have you around !! Thnak you for sharing dear :)ReplyDelete
oh jess this is really tempting i need to drop by phoon huat again lol!ReplyDelete
your cakes looks delicious!
So is it worth the "investment"? I'm sure it is! Lovely cake.ReplyDelete
A lovely and rich marble cake, yum...yum. ;pReplyDelete
I'm so tempting to try this out soon, but i need to replace with normal cocoa powder as I don't know where to get valrhona here..ReplyDelete
I also always heard of people using Valrohna, but can't find it here :(ReplyDelete
This cake look very soft and moist. I like the fine crumbs texture on the inside. Valrohna is one of the best chocolate for baking.ReplyDelete
Decorative and so moist. Love the chocolate chips in it! Well do! A cup of tea or hot chocolate and you are good to go!ReplyDelete
Jess, I buy Valrohna chips, I find these easier to handle. Don't have to chop the block.ReplyDelete
Your cake sure look like a giant delicious donut.
Jess, this looks really good and I do love a moist marble cake. I think i pratically grew up eating this as my mum used to make them so soften when we were young kids.ReplyDelete
That BIG donut sure looks good. Moist too!ReplyDelete
O, its so pretty! I love the marbled insides, and chocolate and sour cream must be great together.ReplyDelete
that is one good looking cake! but I with you if you want to make some really big donuts too!!!ReplyDelete
I love dark chocolate so I am sure it was amazingly delicious!
I wanna a bite of it... kekeke...ReplyDelete
The cake looks lovely...Can i have a slice please...:)
Goig to follow you...
I like the look of this "giant donut".ReplyDelete
Have bookmarked this recipe, would like to give it a try one of these days.
Your marble cake looks amazing! Love the marble patterns and the texture is so fluffy and moist!ReplyDelete
Looks soft and moist. The swirls are also very nicely created.ReplyDelete
Hmm...yummy and beautiful! I have never heard of valrhona before, hehe...ReplyDelete
Ooh wow wow! I see you're into butter cakes lately. :P Me too! I love different types of butter cakes. Your cake looks to die for! Hahaha...I tend to agree with Bee Bee. Nothing beats a good choc, or cocoa powder. I'm a big lover for dark bitter chocolates. I don't like milk, and dislike white chocolates. :P Hope you'll begin to use more dark chocs in future! ;) Btw, can I have piece of this cake the next time you make?ReplyDelete
Gosh Jess, you're right about the cake! Looks exactly like a gigantic donut! haha... So big and round. Oh my, the texture is super gorgeous....moist & fluffy! Thanks for sharing the recipe. HAVE A GREAT DAY!ReplyDelete
Jess, this is a very good-looking pound cake! I love looking at its texture ... the crumbs!ReplyDelete
Btw, I also lugged quite an amount of Valrhona choc products from SG. Eager to start using them ...
Jess my friend, very nice bundt cake leh! The Valrohna is good right? It's definitely worth every penny, heehee, at least in my perspective. :) The sides of the cake abit chewy is probably the temperature control of your oven, can take note of that next time. :) You are tempting me to make this yummy cake again.....:))))ReplyDelete
Jessie, the temptation virus is spreading around hahaha...
Coraine, is truely yum yum yum :)ReplyDelete
Wendy, I know cos Pei Lin lugged back quite a lot during her Spore trip. You can ask her to spare you some heeheehee :P. I got the pan in Giant Spore, you may go Giant over your place, shd have too.
Grace, yes you are right, the taste definitely diff using premium cocoa powder. That is why there are diff between godiva, royce chocolate vs those off the shelves :P.
Wen, here is a slice for you :).
Jet, indeed it is very delicious and moist :).ReplyDelete
Weng, I hope they feel lucky too heeheehee..
Jess, you are tempted by the chocolate? Phoon Huat do not carry valrohna leh.ReplyDelete
Baking Fiend, definitely worth the investment :).
Happy Flour, yes rich and yummy, good to go with coffee!ReplyDelete
Sonia, do try out, you can use any cocoa powder you like, I think is not easy to get Valrohna in Msia.
Neyeeloh, you can get Valrohna at a few places like sunlik, B.I.Y., Kitchen Capers, Shermay's Cooking School.
ICook4Fun, yes now I know why so many pp rave about Valrohna :).ReplyDelete
Edith, I bought the chocolate buttons too, I am so greedy heeheehee...
Jo, you are so lucky to have a baking mum. My mum dunno how to bake, so I dun ve such 口福.ReplyDelete
Yes Cheah, tasted delicious :).
Thanks Chef Dennis. I need to surrender 1st, I dunno how to make such big donut hahaha...ReplyDelete
Somewhere in Singapore, I wish I can let you have some bites :).
Thanks Dr Sameena for dropping by and hope to see you more often :). Sure to share with you a slice :).
Angel, look forward for your post on this cake :).ReplyDelete
Thanks Yummy Koh.
Thanks Little Inbox. Me too until I started to visit blogs heeheehee...ReplyDelete
Jane, yes cos butter cake is the top favourite in my family esp my inlaws. Oh yes I totally agree with you on the good baking chocolate after trying valrohna. Actually I shd know it, it is the same as eating chocolate, now I eat only those more premium chocolate, I rather eat quality than quantity since I have no extra calories to spare. I rather eating the best and get fat than any how eat hahaha.... I love milk chocolate but totally dislike white chocolate, now I learn to appreciate dark chocolate, slowly lah :). Of course I can share with you if I am baking again :).
Kristy, you know when I opened the folder and saw the thumbnails of this cake, I was still thinking since when I baked a donut hahaha....
Pei Lin, I know you told us you lugged back 1 yr supply of valrohna, must be burnt a hole in your pocket too :P. Do use the valrohna asap, cant wait to see your posting :).ReplyDelete
Bee Bee, yes you are darn right, valrohona is great. Now I am wondering can I still go back to other brands heeheehee... ok I will take note on the oven temperature. Glad to hear that I tempted you, now is your turn to get tempted hahaha...
Absolutely gorgeous cake. The first picture made me touch lap top my screen to believe its not real!ReplyDelete
Oh wow...this is absolutely gorgeous!! So fun :DReplyDelete
The texture is gorgeous!ReplyDelete
wow what a beautiful cake amazingReplyDelete
What a huge donut! Hahaha! And the external texture is so smooth.ReplyDelete
This is one great marbled cake!ReplyDelete
That's a heart warming bundt, just gorgeous. I agree about Valrhona. A friend sent me some from Canada...nothing to beat the depth of flavour!ReplyDelete
OH WOw. THis looks and sounds amazing. Sour cream has got to be one of my fave baking ingredients. It makes everything moist and yummy. I love the marbled effect on your cake. It looks so perfect!ReplyDelete
I like Valrohna too and I always stock up when I visit Sun Lik. Otherwise, it's Hersheys for me as it's most easily available in supermarkets.ReplyDelete
I'm not a pound cake person but this cake looks really appetising, nice to go along with a cup of tea!
Oh, wow! That looks PERFECT! I love the marbling!ReplyDelete
Great blog; so happy I found you!
I used this recipe and baked into cupcake for my daughter to share with her classmates and the kids love it.ReplyDelete
Here is my bake:
Thanks for sharing!
This is absolutely gorgeous!ReplyDelete
This looks completely delicious I adore choc chip cakesReplyDelete
Jess, would like to check with you the texture of the cake on the next day, was it abit hard and dry? (I kept mine in a air tight box leaving it overnight on the kitchen table.) Have I overmixed the flour or over/under cream the butter? Tks in advance.ReplyDelete
Mel, the texture of my cake turned better, more moist and soft after left it overnight. If your cake is dried and hard, probably you had over baked the cake.ReplyDelete
Hi Jess, will take note of this when I bake this cake again.ReplyDelete