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Chocolate Zebra Cake

This cake is gorgeous to look at. It is soft, rich and sumptuous beyond words.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 12 cup bundt cake

Ingredients

for vanilla batter

  • cup all purpose flour sieved
  • 1 cup yogurt homemade curd
  • ¾ cup sugar granulated
  • ½ tsp baking soda
  • tsp baking powder
  • ½ cup oil
  • ½ tsp vanilla extract

for chocolate batter

  • 1 cup all purpose flour sieved
  • ½ cup cocoa powder
  • 1 cup yogurt
  • ¾ cup sugar granulated
  • ½ tsp baking soda
  • tsp baking powder
  • ½ cup oil
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 200 C for 10 minutes. Grease a 12 cup ring mould.

for vanilla batter

  • 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.

for chocolate batter

  • 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.
  • 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.
  • Bake at 200 C for 10 minutes, reduce temperature to 170-180 C and bake for 45-50 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.