"A marbled cake baked in a ring-shaped pan. If you don't have a baba pan, use a 9 inch Bundt or tube pan." — NEWTOCKY
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
unsweetened cocoa powder
My cake seemed a little on the dry and crumbly side so I will have to adjust it a touch by adding a little more oil next time or even by reducing the baking time. I baked it 40 mins but as with all baking, variations are to be considered due to different ovens etc etc. Otherwise a lovely cake from Nada! Thanks!
I am giving this 4 stars because I made several changes based on the previous review. First, I used 1/4 c vegetable oil, regular granulated sugar, and instead of vanilla sugar, I used 1 tsp vanilla extract. I also added 1/2 tsp baking soda, 1/4 c. applesauce, and a few tablespoons of milk (but I didn't measure it exactly). I was happy with the result: it was a dense cake and not dry. I did not alter the baking time. I should mention also that I had a hard time getting a desired 'marble' effect. Perhaps, it would be better to swirl the two batters together and then pour into the pan.
I followed the other reviewer's suggestions - added 1/4 cup milk (equivalent to 4 tbsps) and 1/2 tsp. baking powder. Turned out perfect. And I used vanilla essence & regular granulated sugar. I mixed tbsp. cocoa powder with 1/4 cup of the batter, then added little bit by little bit more batter till I got a thick viscous pouring consistency. Then, I poured the main batter into the tube mould, then swirled the cocoa mixture by the spoonfuls all around. Came out of the oven with a nice swirl design :)
* Percent Daily Values are based on a 2,000 calorie diet.
Nada's Baba Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 47
See how to make a moist, delicious pistachio cake.
Satisfy your sweet tooth with this nutritious idea.
Too much chocolate is just enough with this moist, prize-winning cake.