Chocolate Marbled Cake with Caramelized Pecans
Prep Time: 10 minutes
Total Time: 1 hour, 15 minutes
Servings: one 9" x 5" cake
This marble cake may look fancy, but its flavor is pure goodness. Yum!
Total Time: 1 hour, 15 minutes
Servings: one 9" x 5" cake
This marble cake may look fancy, but its flavor is pure goodness. Yum!
Ingredients:
For the Cake
1 cup yogurt
6 medium eggs
1 3/4 cups sugar
2 cups almond flour
1 tablespoon baking powder
2/3 cups coconut oil
1 tablespoon vanilla
2 tablespoons Baker's cocoa powder
For the Caramelized Pecans
1 3/4 cup shelled walnuts or pecans
1/2 cup granulated sugar
For the Frosting
7 Oz. dark chocolate, chopped
2 tablespoons butter
For the Cake
1 cup yogurt
6 medium eggs
1 3/4 cups sugar
2 cups almond flour
1 tablespoon baking powder
2/3 cups coconut oil
1 tablespoon vanilla
2 tablespoons Baker's cocoa powder
For the Caramelized Pecans
1 3/4 cup shelled walnuts or pecans
1/2 cup granulated sugar
For the Frosting
7 Oz. dark chocolate, chopped
2 tablespoons butter
Directions:
For the Cake
Preheat your oven to 375, then butter and dust a 9" x 5" loaf pan with flour and set aside.
Beat eggs and sugar until light and foamy, for 3 minutes.
Add flour in 3 batches and baking powder, tnen mix in oil.
Pour 1/3 batter into a bowl and add cocoa powder, then stir well.
Stir in vanilla into the largest batch of batter without cocoa.
To make the Cake
Pour 1/3 of the batter in the bottom of the pan.
Then pour half the cocoa batter lengthwise in the center.
Repeat with another 1/3 of vanilla batter, then the second half of cocoa batter.
Finish by topping with remaining vanilla batter.
Using a spatula or skewer, make several swirls to twist the batters together, be carful not to overmix.
Bake 10 minutes at 375, then lower temperature to 340 and bake for 45 minutes, until a cake tester comes out clean.
Transfer the loaf pan to a rack to cool 10 minutes.
Turn out cake from pan and cool completely on the rack.
For the Caramelized Nuts
Melt half the sugar in a heavy bottomed saucepan with 2 to 3 tablespoons water.
Once caramel get a lightly gold color, add remaining half of sugar, then cook until light golden.
Add nuts and stir to coat well.
Place nuts onto parchment paper and space them so they don’t stick together, then allow to cool.
For the Frosting
Melt chocolate with butter on a double boiler and mix until smooth.
Spread on cooled cake.
Garnish with caramelized nuts. Enjoy!
For the Cake
Preheat your oven to 375, then butter and dust a 9" x 5" loaf pan with flour and set aside.
Beat eggs and sugar until light and foamy, for 3 minutes.
Add flour in 3 batches and baking powder, tnen mix in oil.
Pour 1/3 batter into a bowl and add cocoa powder, then stir well.
Stir in vanilla into the largest batch of batter without cocoa.
To make the Cake
Pour 1/3 of the batter in the bottom of the pan.
Then pour half the cocoa batter lengthwise in the center.
Repeat with another 1/3 of vanilla batter, then the second half of cocoa batter.
Finish by topping with remaining vanilla batter.
Using a spatula or skewer, make several swirls to twist the batters together, be carful not to overmix.
Bake 10 minutes at 375, then lower temperature to 340 and bake for 45 minutes, until a cake tester comes out clean.
Transfer the loaf pan to a rack to cool 10 minutes.
Turn out cake from pan and cool completely on the rack.
For the Caramelized Nuts
Melt half the sugar in a heavy bottomed saucepan with 2 to 3 tablespoons water.
Once caramel get a lightly gold color, add remaining half of sugar, then cook until light golden.
Add nuts and stir to coat well.
Place nuts onto parchment paper and space them so they don’t stick together, then allow to cool.
For the Frosting
Melt chocolate with butter on a double boiler and mix until smooth.
Spread on cooled cake.
Garnish with caramelized nuts. Enjoy!
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