Super Moist! / ماربيل كيك
1- Melt the dark chocolate and white chocolate separately. 3- Add the melted dark chocolate to one portion of the batter. Then add the melted white chocolate to the other portion of the batter. 4- Butter your cake mold, then place parchment paper in it (I am using an 8″ rectangular cake pan). The reason we need to butter the pan before the parchment paper is to get the paper to stick to the pan, otherwise, the paper will not stick! Cut the border of the parchment paper with scissors to get even borders. 5- First pour half of the white chocolate batter in the pan. Then cover it with the entire dark chocolate batter, use a spatula to spread evently. Finally pour the rest of the white chocolate batter on top of the chocolate batter. 6- Insert the knife in the batter and move it around to create swirles. 7- Bake the cake for around 45 minutes or until it is done. It will become golden brown, and when you press the top of the cake it feels firm. 8- Remove the cake from the pan and let it cool down!
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