An original cake with a surprise when cut: the Chewy zebra cake with vanilla and chocolate, served with its chocolate sauce. To change classic cakes, let yourself be tempted by its pretty stripes of dough. Inside, no complicated ingredients, but a very soft texture topped with a very gourmet chocolate sauce...
I made this cake in a bundt cake mold. I love the rendering of cakes baked in this type of mould, with a nice rounded shape! However, if you do not have this type of mold at home, the zebra cake recipe is also made in a large classic round mold.
What you will like with this zebra cake
Quick to prepare : Contrary to what you might think for this type of cake, the recipe is simple and quick to make. It's a classic cake (like a marble) it's just the method of filling the mold that is different.
Very soft : the texture is neither too dry nor too wet. The trick is not to overcook the zebra cake (just the necessary amount) and then store it in an airtight container at room temperature.
Tasty with its chocolate vanilla flavor : on tasting, the welts mingle together to create a truly delicious vanilla-chocolate taste in the mouth, like the marbles of our childhood.
Ingredients needed for this zebra cake
You will need them classic ingredients found in a marble cake:
- flour : wheat or spelled for this recipe. The quantity is important but the mold used is large so it is quite normal.
- Chemical yeast : it is the raising agent of the recipe.
- Butter : I use well-softened unsalted butter. It adds flavor to the cake.
- Oil : I complete the butter with a little rapeseed oil to give it more softness! Sunflower can be used too.
- Eggs : at room temperature for this recipe, if not, place them for a few moments under running hot water to bring them to the right temperature.
- Light brown sugar : I love the taste of brown sugar and I think it really enhances the cocoa.
- Milk : You can use cow's milk or vegetable milk.
- vanilla : I use natural vanilla extract to flavor the dough.
- Salt : it is a flavor enhancer that perfectly enhances the vanilla-chocolate mixture.
- Unsweetened cocoa powder : it is with cocoa that we create chocolate stripes.
For the chocolate icing, you need light dark pastry chocolate (52% cocoa) and full cream.
PS: all the quantities to make this zebra cake are given to you in the recipe at the bottom of the page.
How to create the zebra effect in this cake?
This is a very simple trick but you have to know it! First prepare the basic cake batter (vanilla). Reserve half of the dough in a container and then add the bitter cocoa. The other part will therefore remain flavored with vanilla.
Then we take the bundt cake mold greased and floured. Fill a piping bag with the vanilla paste and another piping bag with the chocolate paste. We start by doing a circle of vanilla dough in the bottom of the mould, then we make a circle above with the chocolate paste. Then all that remains is to repeat this vanilla and chocolate alternation until the mold has been filled: the zebra cake is created.
If you use a classic round mould, place a first round of dough with an ice cream scoop, then above it a round of dough with chocolate dough etc. We do not make a circle since there is no central chimney in the mould.
- Fill the mold little by little : the thinner the layers, the more successful the zebra effect will be.
- Wait 10 minutes to unmold the zebra cake: after taking it out of the oven, turn it over on a small rack or plate.
- Prepare the chocolate sauce at the last moment because it thickens as it cools, which makes topping more complicated.
Other recipes to try
If you like this type of soft cakes, I advise you to take a look at these other recipes on the blog that you might like:
- Baulois chocolate fondant
- Four soft vanilla quarters
- Very soft apricot almond cake
- Chocolate raspberry whipped cream cake
- Coconut cake and coconut icing
- Hazelnut cake and chocolate ganache
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty zebra cakes!
Vanilla Chocolate Chewy Zebra Cake
- 1 2,4 liter bundt cake pan or 1 classic 24cm round mold
- 185 g softened butter
- 55 g vegetable oil rapeseed, sunflower…
- 270 g light brown sugar
- 4 eggs
- 2 cc salt
- 2 cc natural vanilla extract
- 240 ml milk cow or vegetable
- 400 g all-purpose flour
- 2 cc baking powder
- 5 cs unsweetened cocoa powder
- 4 cs milk cow or vegetable
- 100 ml heavy whipping cream 30%
- 100 g dark pastry chocolate (52% cocoa)
- 1 cs water
- Preheat the oven to 180° traditional heat. Grease and flour a 2,4 liter bundt cake pan or a classic 24cm round pan. Tap the mold upside down to remove excess flour.
- In a container, mix the flour, the baking powder, the salt. To book.
- In a container or the bowl of a food processor, beat the softened butter and the brown sugar to obtain a creamy consistency.
- Add the eggs one at a time, mixing between each. Then add the oil. Then finally milk and vanilla.
- Add the dry ingredients (flour, yeast and salt). At this stage, do not mix the dough too much (just enough) to ensure a good final texture.
- Divide the dough obtained in two into 2 containers. In one of the containers, add the bitter cocoa and the milk.
- Fill 2 piping bags: one with the vanilla paste and one with the chocolate paste. (If you use a classic round mold it is not necessary, you can use an ice cream scoop to deposit the dough).
- Place a circle of vanilla dough in the bottom of the mold. The dough will spread a little. Place on top (in the middle) a circle of chocolate paste which also spreads out. Then place a circle of vanilla paste on top. Continue like this until you have used up the 2 doughs. (For classic round molds, do not make a circle but just a circle of dough each time).
- Bake for about 50 minutes, this varies depending on the oven, test the cooking with a wooden pick which should come out dry or with a few crumbs. (Reduce the cooking time to 40 minutes if you are using a classic round pan).
- Leave to cool in the mold for 10 minutes, then unmold on a wire rack. Wait for the complete cooling to add the frosting.
- In a saucepan, heat the liquid cream then pour over the dark chocolate in pieces. Smooth then add water to obtain the ideal consistency for the topping.
- Pour this icing on top of the cake, then serve with each cut piece.