Quickly apple the chocolate mixture to the cake. You can do it over a water bath too, which would be a better option if you want the glaze to come out silky-smooth, without any grains. Melt the butter and the chocolate over very low heat while constantly stirring. Remember to cut the butter into small pieces to help it melt quicker. Place the ingredients for the chocolate glaze - chocolate, sugar, milk, butter, and cocoa powder - in a small saucepan.
It won't take long so don't start too early. The cut-offs are very tasty so there will undoubtedly be a lot of takers. This is optional but it makes the cake look more professional. After 20 minutes, it will still be a little warm and that's fine. Let the cake cool for about 20 minutes on a cooling rack, then remove it and place it on a serving platter.
Start checking early and pull the cake out of the oven as soon as it's ready. Using a spatial or a spoon, smooth the top of the batter and scrape down the sides of the cake pan.īake the cake in a pre-heated oven for about 50 minutes, give or take a few minutes depending on how your oven bakes. Next, gently spread a third of the cocoa batter on top of the plain batter.Ĭontinue layering the batter until you have 3 layers of plain batter and 3 layers of cocoa batter. Using a spatula, scoop about a third of the plain batter and spread it on the bottom of a greased cake pan. Optionally, line the bottom of the cake with parchment paper but I usually don't as the cake comes out quite easily. One half will be colored with cocoa powder, the other will be plain. Separate the batter into two equal parts in two separate bowls. Use the spatula to spread it around in the cake pan. Over time it will thicken so work quickly. The batter for this cake should be similar to the pancake batter. Flexible silicone spatulas work best for getting every last bit of cake batter from the walls and the bottom of a mixing bowl. You will also need a couple of medium mixing bowls for the two types of batter and two silicone spatulas to scoop and spread the batter inside the cake pan. It's close but I prefer the texture I get from a 6" pan. Similar to my berry cake, I found that an 8″ round pan works but the cake isn't quite as soft and airy inside. It's tall and very soft and moist inside. I like how this cake comes out when baked in a 6″ x 3″ round cake pan. Don't get me wrong, this cake will be very good using cheap supermarket chocolate, but good quality chocolate will it make truly special, adding complexity to the flavor. You can't go wrong with Valrhona, Guittard, Ghirardelli, Callebaut, or Scharffen Berger. Using good quality cocoa powder and chocolate really makes this cake shine. Kefir, or buttermilk, also adds acidity which gives the cake a touch of a tangy taste which is a very welcome addition and brings balance to the cake. I especially like kefir - thicker and tastier than buttermilk - as it seems to really lift this cake up, making it soft and airy. Most zebra cake recipes use milk, this one uses kefir or buttermilk. Bread made with the same dough as my French baguettes tastes quite different, strange as it may seem. It's interesting but the shape influences the texture. In larger pans, they just don't seem to have the same mouthfeel, even if baked perfectly. In this cake pan, cakes come out taller, moister, and more delicious. I also make this cake in a 6" round cake pan, my new favorite. You can also create a marbled effect to turn this cake into a marble cake if that's what you desire. Muffins just don't seem to be able to get the same soft, moist, and open texture as the cake does. As much as I loved those marble muffins, this zebra cake eclipses them.
This zebra cake recipe is the evolution of my marble muffin recipe that I originally created and posted on my old blog called I Food Blogger. It is this very special chocolate glaze that makes this cake so good. Moist, soft, and airy crumb, not too sweet, complemented by insanely delicious chocolate glaze that is rich, thick, sweet, with a touch of cocoa bitterness.
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