One of my better zebra cakes where the lines are clear and distinct. The butter cake batter is really thick, so it’s actually quite hard to get the chocolate and original batters to form the zebra pattern nicely. You need to tap a few times after each addition to get the batter to smoothen out.
The cake turned out soft and moist, with no oily patches, and the taste of chocolate and butter really comes through with each bite.
Recipe (7″ round)
3 eggs, lightly beaten in a bowl
185g salted butter (cut into cubes)
130g caster sugar
1/2 tsp vanilla extract
150g cake flour
1/2 tsp baking powder
70g whipping cream (or 50g fresh milk)
8g varlhona cocoa powder
20g hot water
1. Line the bottom of a 7″ round tin, grease the sides.
2. In a clean mixing bowl, whisk butter and sugar till light. Add in eggs one by one. The last egg may take some time to whisk in and the mixture may look slightly curdled at first. Whisk till smooth.
4. Sieve flour with baking powder. Mix vanilla extract into whipping cream or milk. Add 1/3 flour into the batter, follow by 1/3 of whipping cream or milk with vanilla extract mixed in. Switch to a hand whisk or spatula and fold till no dry flour. Repeat till all flour and whipping cream or milk are added in.
6. Divide the batter into 2 bowls. My batter was about 300g each. In one of the bowl, add the cocoa powder that has been mixed with the water, fold gentle till evenly mixed.
7. Using 2 separate Chinese soup spoons, spoon in the chocolate and plain batters alternately, one on top of the next. Tap sharply a few times after each addition to ensure they spread out evenly.
8. Repeat until all the batters are used up.
9. Bake in oven at 180 deg C (preheat first) for about 35 min.