Recipe courtesy of Melissa d'Arabian
Recipe courtesy of Melissa d'Arabian
Show:
Ten Dollar Dinners
Episode:
Give Thanks for the Leftovers!
Chocolate-Yam Marble Cake
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- Level: Intermediate
- Total: 2 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 6 g
- Cholesterol
- 73 mg
- Sodium
- 289 mg
- Level: Intermediate
- Total: 2 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 6 g
- Cholesterol
- 73 mg
- Sodium
- 289 mg
Ingredients
Directions
Special equipment:
1 1/2-quart glass loaf pan- Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
- In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
- In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
- In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.
