Chocolate-Yam Marble Cake
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 6
- Cholesterol
- 73
- Sodium
- 289
- Total: 2 hr
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
1/2 cup butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 orange, zested and juiced
1 cup pureed yams or 1 (15-ounce can) yams, drained and pureed
3 tablespoons sour cream
2 cups flour plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon baking soda
Salt
3 tablespoons unsweetened cocoa
Pinch of cayenne pepper
3 tablespoons hot water
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.