Zebra Cake with Chocolate Fudge Glaze
Prep 25min (+ 1hr cooling and 1hr standing time)Bake 55minMakes 12-14 serves
This is such a fun cake – the weight of alternating spoonfuls of mixture dropped on top of one another cause it to spread in the tin and create a wonderful ‘zebra’ stripped pattern that will be revealed when cut. It’s useful to remember that the smaller your spoonfuls of mixture are, the more delicate and intricate your design will be.
15g butter, melted
1 teaspoon plain flour
300g (2 cups) self-raising flour
70g plain flour
330g (1½ cups) caster sugar
250g salted butter, softened
4 eggs, at room temperature
185ml (¾ cup) water
2 teaspoons natural vanilla essence or extract
55g (½ cup) cocoa powder, sifted
90ml boiling water
110g (½ cup) caster sugar
Chocolate fudge glaze
125g good-quality dark chocolate, chopped
110ml pouring (thin) cream
- Preheat the oven to 170°C (150°C fan-forced). Combine the 15g melted butter with the 1 teaspoon plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt or fluted ring tin (see Baker's Tips).
- To make the cocoa mixture, place the cocoa in a medium bowl and gradually stir in the boiling water. Stir in the caster sugar and set aside.
- Put the flour, sugar, butter, eggs, water and vanilla in a large mixing bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture. Transfer 2 cups (about 500g) of the cake mixture to a separate bowl. Add the cocoa mixture and use a spatula to mix until evenly combined.
- Drop a large spoonful of the vanilla mixture into the prepared cake tin. Drop a large spoonful of the cocoa mixture into the centre of the vanilla mixture. Continue dropping alternating spoonfuls of the mixtures into the tin directly on top of each other until all the mixture is used. The mixture will spread and even out as you add more, creating the ‘zebra’ pattern.
- Tap the tin firmly on the benchtop 3 times. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool completely (this will take about 1 hour).
- To make the chocolate fudge glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost simmering. Pour the hot cream over the chocolate and then set aside for 2 minutes. Stir until the chocolate melts and the mixture is smooth. Set aside at room temperature for 30 minutes, stirring occasionally, until thickened to a thick pouring consistency.
- Place the cake on the wire rack over a tray and pour the chocolate fudge glaze over. Set aside for 30 minutes or until the glaze sets.
- I used Baker’s Secret Fluted Tube Pan for this recipe but if you don't have this particular one, or a similar tin, you can use a greased and base-lined 24cm round cake tin instead.
- This cake will keep in an airtight container at room temperature for up to 2 days.
- The uniced cake also freezes well for up to 3 months. For the whole cake (or a portion of it), seal in an airtight container appropriate for its size before freezing. For individual pieces, wrap in plastic wrap and seal in an airtight container or freezer bag. Thaw at room temperature.
Photography by Alan Benson.