COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Zebra Cake

This fun Zebra Cake is perfect for sharing!

16 slices

Medium 100 Minutes

Ingredients

Ingredients

For the recipe  Zebra Cake

For the cake:

115 g Dr. Oetker 26% White Chocolate
115 g Dr. Oetker Dark Chocolate
225 g Butter
225 g Butter
200 g Caster Sugar
4 Larges x4, beaten
2.5 ml Dr. Oetker Madagascan Vanilla Extract (1/2 Tsp)
225 g Plain Flour
3 Dr. Oetker Baking Powder Sachets x3, (3 Tbsp)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g)

preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 ¾ inch) deep, 23cm (9 inch) round cake tin.

2

Break the White and Dark Chocolate into pieces and place in separate heatproof bowls. Put the bowls over saucepans of barely simmering water and allow the chocolate to melt. Remove the bowl from the pan of water and set aside whilst preparing the cake mixtures.

3

For the white chocolate cake, put half of the butter and sugar in a bowl and beat together until pale and creamy then beat in 2 eggs and the Madagascan Vanilla Extract. Sift 125g (4 ½ oz) flour and half of the Baking Powder on top. Add the melted White Chocolate and carefully mix the ingredients together. Leave aside.

4

For the dark chocolate cake, put the remaining butter and sugar in a bowl and mix as above, then beat in the remaining eggs. Sift the remaining flour, Baking Powder and the Cocoa on top. Add the melted Dark Chocolate and carefully mix the ingredients together. Leave aside.

5

Spoon a large spoonful of the white chocolate cake mix into the middle of the cake tin, and then a similar sized spoonful of dark chocolate cake mix on top. Tap the tin gently on the work surface to allow the mixtures to spread a little.

6

Continue spooning alternative spoonfuls of cake mix directly on top of each other, tapping occasionally to make sure the mixture spreads evenly. You should aim to spoon at least 6 quantities of each mixture on top of each other. You will see the rings of mixture form in the tin, the more mixture you spoon in.

7

Put the tin on a baking tray and bake in the middle of the oven for about 1 hour until firm and slightly risen – a skewer inserted into the centre of the cake should come out clean. Cool for 10 minutes before removing from the tin and transferring to a wire rack to cool completely.

Note: Take care with the spooning of the mixtures into the tin as it is this process that forms the stripes in the finished cake.

Nutritional Information for the recipe Zebra Cake

Per Serving Per 100 g / ml
Energy 2211kJ
528kcal
2031kJ
485kcal
Fat 36g 33g
Carbohydrate 34g 31g
Protein 11g 10g