Zebra Cake with Chocolate Glaze
User Reviews
5
Zebra Cake with Chocolate Glaze
Description
This Zebra Cake recipe begins with creaming butter and sugar, then incorporates eggs and sour cream for moisture and a tender crumb. The addition of red wine vinegar combined with baking soda reacts to help leaven the cake. Vanilla batter is separated and half is flavored with cocoa powder to create a chocolate batter. Alternating spoonfuls of the vanilla and chocolate batters into the center of a greased springform pan forms the characteristic zebra stripe pattern once baked.
The cake texture is dense yet moist, aided by the sour cream and slow mixing avoiding over-beating the flour. The chocolate glaze is made from confectioners’ sugar, cocoa powder, milk, butter, and vanilla, providing a smooth and shiny finish that complements the marble pattern. Walnut halves add a decorative touch and some crunch.
This cake can serve 12 people comfortably due to its density and richness. It pairs well as a dessert or an indulgent teatime treat. The balance between the vanilla and cocoa layers gives a subtle contrast while maintaining a cohesive flavor.
Substitutions include using plain yogurt for sour cream and other vinegar types for the acidity. Allowing the glaze to cool slightly before pouring prevents melting the cake surface. Walnut pieces can replace halves for a more rustic look without affecting taste.
Ingredients
Zebra Cake:
- 7 tablespoons unsalted butter room temperature
- 2 cups granulated sugar
- 5 egg large
- 16 ounces sour cream no need to measure if you use an entire 16 ounce container
- 1 tablespoon red wine vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder sifted, unsweetened
Chocolate Glaze:
- 1 cup confectioners’ sugar sifted
- ¼ cup + 2 tablespoons cocoa powder sifted, unsweetened
- ¼ cup milk
- 7 tablespoons unsalted butter cut into chunks
- ½ teaspoon vanilla extract
- 12 walnut halves for garnish
Instructions
- Place the oven rack in the lower third of the oven and preheat to 325°F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar at medium-high speed. When the mixture is smooth and somewhat sandy, add the eggs one at a time, making sure to fully incorporate each egg before adding another. Scrape down the sides of the bowl, then gradually add the sour cream and beat to combine.
- Pour the vinegar into a very small bowl. Add the baking soda, and once it fizzes quickly add it to the batter. Mix. Add the vanilla extract and mix again.
- Add the flour and mix until just combined. Do not over-mix. Reserve 3 cups batter to another bowl (half the batter). To the mixer bowl, add the cocoa powder and mix to combine. You will now have a bowl of vanilla cake batter and a bowl of chocolate cake batter.
- Grease a 9-inch springform pan. Pour ¼ cup of vanilla batter into the center of the pan. Pour ¼ cup of chocolate batter directly into the center of the vanilla batter. Repeat, using all of both batters, alternating colors. The layers will spread out on their own, but a gentle rap of the pan onto the table or counter will help the batter even out, if needed.
- Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean (the top may crack a bit, but is easy to cover up with the chocolate glaze later). Let cool for 15 minutes, then remove the sides of the springform pan and cool completely.
- Select a serving dish or platter and place 3 pieces of aluminum foil around the perimeter, leaving the center clear. Remove the cake from the springform pan base and place in the center of the pieces of foil. This will make for easy cleanup after you glaze the cake.
- To make the glaze, combine the confectioners’ sugar and cocoa powder in a saucepan. Add the milk and place the pan over medium heat. Stir constantly until the mixture is completely dissolved and smooth. Add the butter and continue mixing until smooth. Add the vanilla extract and remove from the heat. Allow the glaze to cool for about 30 minutes to allow it to slightly thicken. Stir periodically.
- Spoon the sauce over the center of the top of the cake, and use a rubber spatula to gently smooth it over the surface and sides of the cake. Use the rubber spatula as needed to push some of the extra chocolate glaze on the foil back up the sides of the cake as needed to smooth it out.
- Line the perimeter of the top of the cake with walnut halves. Allow the glaze to set a bit, and then gently pull the foil pieces away and discard them before serving. This cake will keep at room temperature for several days. Store leftovers in an air-tight container.
Notes
- Plain yogurt can substitute sour cream if needed for similar moisture and texture.
- Different vinegar types like white wine or distilled white vinegar are suitable for acidity in the batter.
- Let the chocolate glaze cool slightly before pouring to avoid melting the cake top.
- If walnut halves are unavailable, sprinkle walnut pieces around the edges as garnish for a rustic appearance.
- The 9-inch cake serves about 12 due to its dense structure allowing moderate slice sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 113mg | 38% |
| Sodium | 111mg | 5% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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