![]() Stir melted semi-sweet chocolate into batter in one container & stir white chocolate into other half of batter. In another small saucepan over low heat, melt white chocolate. Into small saucepan over low heat, melt 8 squares semi-sweet chocolate. With mixer at low speed, gradually beat in eggs, sour cream & vanilla, and 1 cup of heavy cream until blended and smooth.ĭivide batter evenly into TWO 4 to 4-8 cup containers with pouring spouts. In small bowl, mix sugar, cornstarch, & salt gradually beat into cream cheese until blended. In large bowl, with mixer at medium speed, beat cream cheese until light & fluffy. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. ![]() Remove crust from oven sprinkle with chocolate pieces. In bowl, mix wafer crumbs & butter firmly press into bottom of springform pan for crust. The bigger the spoon, the easier it would be to keep the stripes separated.Preheat oven to 350 degrees.When you place the new color on top of the previous, aim for the center, leaving the edges free (if possible).If you want yours to be slightly thicker and not as many, you can use a large serving tablespoon, a ladle or a measuring cup (¼ cup or ⅓ cup are best). I used a regular tablespoon to make the stripes and they became quite thin.Just don’t forget to grease and flour it very well before adding the batter! Special tips Lastly, you can also prepare the cake in a bundt pan. You can also double the ingredients and make a two layer cake. You can use a 8 to 9 inch pan for this recipe. This pan however made slicing and serving the cake easy. I used a 9 inch/ 24 cm glass pie dish and my zebra cake was not tall. When the cake is baked and cooled almost until room temperature, spread the glaze on top.That’s the whole secret! And then you need to bake the cake for about 30-40 minutes at 350º F/ 180º C.From time to time you may need to shake gently the pan so that the batter spreads easily. Continue the process until both batters are over.Still it is not so bad if they overlap at some point. The edges of the first batter must remain to ensure the perfect zebra effect. Place a spoonful of the chocolate batter in the middle of the first one. Place one spoonful of white batter into the middle of your greased pan.Add the cocoa powder and the milk to one part.Don’t worry if the two parts are not exactly equal. You can use a scale, a ladle or just pour approximately half of the batter into a second bowl. When the batter is ready, you need to divide it in two equal parts.This is my favourite method to make cakes as it is the easiest and the result is always great! First prepare the main batter in one bowl: whisk the dry ingredients and gradually add the wet ones.You can find the full ingredient list with the exact quantities below the post, in the recipe card! Preparation summary I prefer olive oil for my desserts but you can use any oil you have.įor the glaze you need sour cream and melted dark chocolate. If you want to make a cake that looks amazing and is easy and delicious, look no further! What ingredients you needįor the batter you need a few simple ingredients: all-purpose flour, baking powder, eggs, plain yogurt, oil, vanilla, cocoa powder and few tablespoons of milk. I added a very delicious sour cream frosting which contributes with moisture and a perfect chocolate taste. It tastes like vanilla and chocolate in every bate! The Zebra cake looks very pretty and is easier to make than many other cakes. This is the perfect cake for a lazy Sunday afternoon but suitable also for special occasions! Jump to: I am sure you will find it very easy, moist and most importantly delicious. In the post below I will explain you how to make a Zebra Cake with Oil. It might not seem easy to make but in fact it is really simple! The Zebra cake is a very impressive and tasty dessert! Every slice has beautiful dark and light stripes, which make it resemble the skin of the animal.
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