Banana Marble Cake Splenda Recipes
SPLENDA CHOCOLATE MARBLE CAKE
Chocolate and vanilla is always a winning combination, don't you think?
Provided by Diane Atherton
Categories Cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
- 2. Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
- 3. Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
- 4. Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonful's into prepared pan. Gently swirl batters with a knife to create a marble effect.
- 5. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
- 6. Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
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5/5 (25)Category Cake
- This cake is swirled and topped with chocolate ganache. If you aren’t topping the cake with ganache, halve the ganache recipe so you’re only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
- Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
- Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
- Mash the bananas until there’s hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
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