Martha Stewart's Zebra Cake Recipe
Ingredients:
4 cups all-purpose flour
1 stick butter
2 tsp kosher salt
1 tbsp + 1 tsp baking powder
2 1/2 cup sugar
3 eggs + 4 more egg whites
1/2 cup sunflower oil
2 cups milk
1/2 cup cocoa powder
1 tbsp vanilla extract
For Frosting:
1 1/2 tsp instant espresso powder
2/3 cup unsweetened cocoa powder
1/2 cup hot water
1/2 tsp kosher salt
2 1/2 sticks butter
1 tsp vanilla extract
3 tbsp corn syrup
10 ounces semisweet chocolate, melted
1 1/2 cups confectioners' sugar
Instructions:
1. Heat oven to 350 degrees.
2. Grease a cake pan, line a parchment paper and keep aside.
3. In a bowl, add flour and salt.
4. Beat sugar and egg white until light and fluffy
6. Beat in butter, milk, oil and vanilla.
7. In an another bowl beat milk, egg yolk and cocoa.
8. In cocoa mixture add 3 1/2 cups of vanilla batter, mix well.
9. Whisk in 3 tbsp milk in remaining vanilla batter.
10. In each prepared pan add 1/4 cup vanilla batter.
11 In each center, add 1/4 cup chocolate batter
12. Repeat this process until all the batter is used.
13. Bake it for 35-40 minutes or until cakes are puffed slightly.
14. Transfer pan from oven, let it cool.
15. For frosting, Beat espresso powder, cocoa, hot water, salt and vanilla until smooth.
16. Beat sugar and butter until fluffy.
17. Whisk in chocolate, then add cocoa mixture and corn syrup, whisk until smooth.
18. Add frosting over cake and spread evenly.
19. Slice and serve.
20. Cake can be stored in refrigerator up to 2 days.
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