heenie's food blog

Here is another simple cake! It is actually a variation of previously shared HOT MILK CAKE with addition of chocolate. Since the batter of this cake is not a thick one, you may not get those beautiful swirls of chocolate that a usual marble cake has but rest assured, it is extremely moist, soft and spongy … and Oh! it tastes great 🙂

I have full faith in easy and simple recipes that require usual pantry ingredients. If you have basic gluten free baking flour then there is nothing else you need to worry about. Pretty sure you have other staples like eggs, sugar, milk, butter, oil, cocoa powder and baking powder too.

For the vanilla or basic sponge I used the same recipe of HOT MILK CAKE which includes eggs, sugar, oil, baking powder, gluten free baking flour, melted butter, milk and a touch of vanilla extract. Same procedure is followed where ingredients are blended well in a blender and poured in to a greased loaf pan.

For the chocolate batter, I halved the recipe of HOT MILK CAKE and further decreased the amount of gluten free baking flour and replaced it with cocoa powder. All ingredients to be blended in the same blender. Then simply pour this batter over the vanilla batter, stir gently with a wooden skewer or with the blade of a knife to give the marble effect. Since batter is more on the thinner side, do not over do this step or it would become all chocolate cake… not that there is a problem with that!

Bake the cake and once done and cooled, enjoy as you like it!

Ingredients:

For Vanilla

2 eggs

3/4 cup sugar

1/4 cup cooking oil (I used corn oil)

1 cup gluten free baking flour (I used Asmr’s gluten Free Baking flour)

1 1/4 tsp baking powder

1/2 tsp salt

1/2 cup milk

3 tbsp butter

1 tsp vanilla extract

INSTRUCTIONS

Preheat oven at 350 F/ 180 C

Grease an 8′ baking loaf pan with oil or butter.

Combine eggs, sugar and oil in a blender.

Run the machine for about 30 seconds.

Check if sugar is dissolved, if not then run for another 30 seconds or till everything is well emulsified.

Add in gluten free baking flour, baking powder and salt to the blender and blend for 5 seconds.

Heat or microwave milk and butter together till butter is completely melted and milk comes to a gentle boil. Do not over heat.

Add milk to the blender along with vanilla extract and run it for another 10 seconds.

Pour batter into the prepared pan.

Keep aside.

For Chocolate

1 egg

6 tbsp sugar

2 tbsp cooking oil

5 tbsp gluten free baking flour

3 tbsp cocoa powder

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/4 cup milk

1 1/2 tbsp butter

1/8 tsp vanilla extract

Instructions

In the same blender, combine an egg with sugar and oil.

Run the machine for about 15-20 seconds.

Add gluten free baking flour, cocoa powder, baking powder, baking soda and salt.

Blend for 10 seconds..

In a small bowl, combine milk and butter.

Microwave till butter is melted and milk is slightly hot.

Pour milk and butter mix in to the blender and run the machine for 15-20 seconds or till everything is well mixed.

Pour it over vanilla batter and gently stir with a skewer or blade of a knife to give ripple/marble type effect.

Do not over do it as batter is already thin.

Bake for about 80 minutes (an hour and 10 minutes) or till a tooth pick inserted in the center comes out clean.

Remove from the oven and place the pan on a wire rack.

Let it rest for 10-15 minutes and carefully remove the cake from the pan and place over the wire rack to cool completely.

Slice as required.