Zebra Cake: USA #177

 Zebra Cake: USA #177

Surprisingly, this cake is easy to make. When you slice into it you are treated with beautiful swirls of chocolate and vanilla layers that create a zebra stripe effect. It’s the perfect birthday cake. As you can see from the pics, it didn’t last long.

Cake:

• 1 stick unsalted butter, melted, plus more for pans
• 4 c. Unbleached all-purpose flour
• 1 T. Plus 1 tsp. Baking powder
• 2 tsp. Kosher salt
• 3 large eggs, separated, plus 4 more whites, room temperature
• 2-1/2 c. Granulated sugar
• 2 c. Whole milk, room temperature
• 1/3 c. Safflower oil
• 1 T. Vanilla extract
• 1/2 c. Unsweetened Dutch process cocoa powder

Frosting:

• 2/3 c. Unsweetened Dutch process cocoa powder
• 1-1/2 tsp. Instant expresó powder
• 1/2 tsp. Kosher salt
• 1/2 c. Hot water
• 1 tsp. Vanilla extract
• 2-1/2 sticks unsalted butter, room temperature
• 1-1/2 c. Confectioners’ sugar
• 10 oz.semisweet chocolate, melted and cooled
• 3 T. Light corn syrup

1. Cake: Preheat oven 350F. Brush two-9” round cake pans with butter.
2. Whisk together flour, baking powder and salt until thoroughly combined, 30 seconds.
3. In a large, bowl whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes.
4. Whisk in 1-1/2 cups milk, butter, oil and vanilla, until smooth.
5. Add flour mixture and whisk until smooth.
6. In another large bowl, whisk together egg yolk,1/3 cup milk and cocoa.
7. Add 3-1/4 cups of vanilla batter to cocoa mixture and whisk until smooth.
8. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
9. Spoon 1/4 cup vanilla batter into center of each prepared pan.

    10. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla 

          Batter.

    11. Repeat, always spoon-

          Ing batter into center

         Of pans and occasion-                 

         Ally tapping pan firmly

         On work surface to

         Ensure even distribu-

         Tion, until all batter is

         Used (batters should

         Appear as concentric

         Rings.

   12. Bake rotating pans half-

         Way through, until 

         Cakes are puffed slightly and a tester inserted into centers comes out clean, 

         35-40 minutes.

    13. Transfer pans to a wire rack; let cool 10 minutes.

    14. Turn cakes out onto rack, remove parchment, and let cool completely.

    15. Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot 

          Water, and vanilla until a smooth paste forms.

    16. Beat butter with confectioners’ sugar on medium-high speed until light and 

          Fluffy.

    17. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.

    18. Trim top of cakes flat.

    19. Transfer one cake, trimmed-side-up, to a cake plate or stand lined with 

          Parchment strips.

    20. Spread 3/4 cup frosting evenly over top.

    21. Place remaining cake layer on top, trimmed-side down.

    22. Spread remaining frosting evenly over top and sides of cake.

    23. Remove parchment strips; serve.

You did it!!!

Results: I couldn’t believe how easy this cake is to make. The recipe may look daunting because I’ve listed every step. Martha Stewart did the same recipe and had only 9 steps. Clearly I expanded them. Once the cake was done, it was such a temptation to slice it and see if the design worked, which it did. I’m glad I waited.  I didn’t use all the frosting because a lot of the people I was serving it too usually scrape off the frosting. (Much to my chagrin).  However, I think it needed it. I made this for my son’s birthday. Everyone said it was good. I thought it was a bit dry. It was certainly a showstopper once sliced into. 

Bottom Line: I’ll make it again and I’ll use all the frosting.

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