You know how sometimes you see an outfit while clothes shopping, and think to yourself, oh my god, that is SO cute? And then you take it to the fitting room and try it on, and you're like.. ummm...no.
That's how I would describe my feelings about this marble cake today.
I saw it on Foodgawker, and I immediately thought, oh my god, it's so fluffffffffy im gonnna dieeeeeee. (That's a Despicable Me reference, if you don't already know). But yeah, I immediately thought that it looked really pretty and moist and delish. So I decided to make it. I had actually been planning on making Nutella cupcakes this weekend, but I figured this cake would be less fatty and also, I wasn't sure how my family would feel about a Nutella overload.
Did I mention that I have a really annoying habit of not going with my gut choice and then regretting it in the end? Yup. I was one of those kids in school who didn't trust their gut feeling on an answer for a test, and ended up changing it, only to get it wrong. And here I am again, making the same mistake. I guess the good thing is that I'm not taking an actual test. Though my family does have a way of "grading" my cooking by their snarky remarks. Like for instance, my brother. He said this cake belongs on a fail blog.
It's true. Don't get me wrong, it was definitely pretty when it came out of the oven. Minus the fact that it cracked in 5 different places like a cheesecake, it was still cute with all it's marble swirls and what not. And it was moist and dense, just like it looked like in the picture I saw. But the taste just wasn't there. At all.
I mean, I followed the recipe to a T. I even baked it in the same silicone pan. So, it definitely wasn't my fault that the cake came out tasting so bland, as if it had absolutely no sugar in it. I actually thought that 1 and 1/4 cup of powdered sugar would be a lot but apparently it wasn't. Even the chocolatey parts didn't taste good. And although a dense cake is good sometimes, this one was a little TOO dense for me. Maybe because I'm used to my mother's light and fluffy non-butter pound cakes? This cake was so dense to the point where I felt like I was eating dough. As a matter of fact, I squished a piece of cake between my fingers just for fun, and it pretty much looked like dough. So that should give you an idea of how dense it was.(If you still don't have a good visual, imagine squishing a piece of sliced bread)
Contrary to what the original baker of this cake said, the cake definitely requires frosting to be delicious.
And I know I sound like a complete hater in this post, but I'm just being honest. I didn't like the cake at all. I'm not saying that you shouldn't try it though. Maybe if you use granulated sugar instead of powdered sugar, and oil instead of butter, you'll be more successful. Who knows.
Oh, and one more thing. I think the creators of foodgawker should consider making some sort of taste requirement for the pictures they post. I don't care how high quality or appealing the picture is. I'm trying to make something that tastes good. Of course, my feelings towards this might be a little biased because foodgakwer refuses to post any of my pictures. Apparently, they're not nice enough because I don't have a DSLR camera. Wahh.
Marble Cake2 teaspoons baking powder
A pinch of salt
1 and 1/4 cup powdered sugar
100gm (just under 1/2 cup) butter
1 teaspoonvanilla extract
1 cup milk
2 tablesoons cocoa powder
Directions:Preheat oven to 180C/ 350FGrease a cake tin of choice. I used my silicon bundt pan.Place the flour, baking powder, salt, sugar, butter, eggs, vanilla essence and milk in a bowl. Beat slowly to moisten, then beat with an electric mixer (or vigorously by hand) at medium speed for about two minutes until smooth.
Reserve three-fourth cup batter and pour the remainder into the tin. Stir cocoa into the three-fourth cup reserved batter. You can add cocoa to more of the batter depending on which flavor you want dominating.Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to give it a marble effect.
Bake for 30-40 minutes. Remove from the oven and transfer to a wire rack to cool.Adapted from Edible Garden