Chocolate Almond and Sour Cream, Vanilla Swirl Cake

April 15, 2018

 

 

I have made this cake many times and I thought it needed more vanilla so this time I added vanilla paste with the vanilla seeds still in it and I think it added more flavor for the vanilla part of the cake and then I added some almond x to the chocolate part and I gotta say not bad not bad at all . This cake is better the next day, but who can wait? Chuck finished it off with his morning coffee, if he is going to eats sweets it's usually just in the morning. Oh and it has a tiny bit of coffee in the chocolate so save a couple of Tablespoons of your morning cup of Joe for this recipe.

 

 

 

 

 

1/2 cup semisweet chocolate chips

2 tablespoons coffee

1 1/2 cups plus 2 tablespoons flour, sifted

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup  granulated white sugar

2 large eggs

1 teaspoon vanilla paste with the seeds in the pourable paste. Or just vanilla X

1 teaspoon almond x

1/2 cup sour cream or plain yogurt, at room temperature

 

 


Chocolate Marble Bread   Preheat your oven to 350 degrees Spray with non stick vegetable spray  9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Melt thechocolate and coffee, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.In a separate bowl, whisk or sift the flour with the baking powder and salt. With a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three addition) and sour cream (in two additions), beginning and ending with the flour. Spoon a little less than half of the batter into a separate bowl and then stir in the melted chocolate and almond X. Mix in the vanilla paste with the vanilla batter, with two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Run (don't stir) a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 60 minutes or until a toothpick inserted into the center just comes out clean. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely. Store in a covered container at room temperature. It can also be frozen.Makes 1  The orignal recipe is from Joyofcooking and I changed a few things 

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