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Posted By Nicole On July 21, 2008 @ 12:45 pm In Cakes,Chocolate,Recipes | 78 Comments
Visually, I believe that this zebra-striped cake is one of the most impressive looking cakes I’ve ever made. Especially because I have a soft spot in my heart for animal prints. I’ve seen this cake online for a while now, on various blogs and in various forms, but haven’t actually gotten around to trying it myself until now. It has a huge WOW factor for a relatively simple cake and it provides a good mix of chocolate and vanilla flavors in one package.
The pattern looks very intricate, but it is actually very easy to create. The cake starts with one vanilla batter that is divided in half and has cocoa powder added to a portion. The batters are alternately spooned into the center of a prepared baking pan to form a bullseye design. The trick to getting the design is all in how you lay the batters. Put a spoonful of vanilla batter (about 3 tbsp, for this particular cake) into the center of the pan and let it spread slightly on its own. Put a spoonful of chocolate in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will spread itself. Alternating spoonfuls of the two batters, you simply repeat the technique until all the batter has been used up. You can tap the pan on the counter gently to help it spread and eliminate air bubbles, but the batter really must be allowed to spread on its own. Don’t worry about the colors mixing as you continue to add batter; unless you’re really rough with the pan, the lines will stay clean on their own.
My layers were actually a touch less than 3 tbsp of batter each and, as a result, it took quite a long time to get all the batter in the pan. I think I spent 10-15 minutes doing it, although repetition certainly will help your speed if you start to make these cakes on a regular basis. To save time, you could also cut down the number of stripes by using 1/4 or 1/3 cup of batter for each ring.
This is a fairly plain cake and, while it does have a good chocolate and vanilla flavor to it, it isn’t too sweet. Normally, I might consider putting a glaze on a cake like this one, but I didn’t want to cover up the pattern on the top of the cake. The cake is also very moist and keeps well, thanks to the generous amount of oil used. It is important for the batter to be fairly liquidy, so I wouldn’t play too much with the amount of oil and just keep this as an indulgent treat.
If you accidentally mess up the design at some point – your hand slips and you add too much batter, you get distracted and loose the circle pattern for some reason – don’t worry. In a worst-case situation, you can always stick a butter knife into the cake batter, give it a turn and call it a marble cake, then try for the zebra the next time.
4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 tsp vanilla extract
1/8 tsp almond extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder
Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.
Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.
Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Reinvert on to a wire rack and let cool before slicing.
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