Eggless Chocolate Zebra Cake

Exactly a year ago, I posted the recipe for Eggless Choco-Cherry Marble Cake, which I had made as my first commercial order.

Eggless Chocolate Zebra Cake
Chocolate Zebra Cake

Our friend this year again ordered the same cake for same quantity.

Chocolate Zebra Cake

I have a quirk that I can’t make same things twice so I decided to change things around a bit. She wanted the same cake and the same flavour and didn’t want to try something new, so I was left with the only option of changing the look of the cake.

Eggless Chocolate Zebra Cake

Last year I had baked in a loaf pan and sandwiched the chocolate layer between 2 vanilla layers, this year I went with zebra stripes.

Eggless Chocolate Zebra Cake

The recipe is exactly same only the pouring pattern is different to achieve zebra stripes.

Chocolate Zebra Cake

For one cake, I used 2 times the recipe, one part I made as vanilla and the second part as chocolate and then alternated the pouring of batter to achieve the zebra.

Chocolate Zebra Cake

The cake was a super-doper hit. I even got more orders from our society post this. Everybody wants the same cake, same flavour.

Chocolate Zebra Cake

This is a must try recipe for all. And when you try, don’t forget to leave your feedback here.

Chocolate Zebra Cake

Ingredients

for Vanilla Batter
cup of all purpose flour
1 cup of yogurt/ curd (home made)
¾ cup of granulated sugar
teaspoon of baking powder
½ teaspoon of baking soda
½ cup of oil
1 teaspoon of vanilla extract
for Chocolate Batter
1 cup of all purpose flour
½ cup of cocoa powder
1 cup of yogurt/ curd (home made)
¾ cup of granulated sugar
teaspoon of baking powder
½ teaspoon of baking soda
½ cup of oil
1 teaspoon of vanilla extract

Preparation

1.Preheat oven to 200 C for 10 minutes. Grease a 12 cup ring mould.
2.for Vanilla Batter
3.Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla essence. Next, slowly add the flour in 4 lots, blending in well after each addition.
4.for Chocolate Batter
5.Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Sift cocoa powder & flour together 2-3 times. Beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 lots, blending in well after each addition.
6.Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
7.Bake at 200 C for 10 minutes, reduce temperature to 170 °C and bake for 50-55 minutes or till a toothpick inserted into the cake comes out clean. Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.

Notes

Adapted from here & here

The key to successful zebra effect is quick action otherwise soda will release all its fizz and the cake will not rise.

Second important key point is to pour each batter on top of the other so that the under layer will spread automatically with its weight, and thus creating a zebra effect.

You can create any pattern you want and pour batter in any fashion.

Like a quickbread it is best to slice the cake next day.

If you want to add dried fruits and nuts in the batter than slightly roast them and coat in flour before adding.