Description
Chocolate and Vanilla marbled cake rusk, a twice-baked cake that is perfect for dipping into chai or coffee! Makes 32 cake rusks.
Ingredients
Units
Scale
- 1/4 cup ghee, soldified
- 2 tbsp (30 mL) olive oil
- 1/2 cup (100 g) granulated sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, divided
- 1 tsp baking powder, diveded
- 1/4 tsp salt, divided
- 2 tbsp unsweetened cocoa powder
Instructions
- Pre-heat oven to 355°F. Grease an 8×8 pan with butter or cooking spray and set aside.
- In a medium mixing bowl, whisk ghee, olive oil, and granulated sugar for 2-3 minutes until its pale and fluffy. Add eggs in one at a time, whisking well in between each egg. Add vanilla extract and whisk well. Split the batter equally into two separate bowls.
- Whisk 1 cup of flour, 1/2 tsp of baking powder, and a pinch of salt in a small mixing bowl. Add this mixture to one of the bowls with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
- In a separate mixing bowl whisk together 1 cup of flour, 1/2 tsp of baking powder, a pinch of salt, and unsweetened cocoa powder. Add this mixture to the other bowl. with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
- Pour both the batters into the greased 8×8 pan and run a knife through the batter to marble the mixture.
- Bake for 20 minutes and turn down the oven temperature to 300°F. Cool the risks on a rack for 15 minutes. Then cut into 1/2 inch thick slices. Then cut each long strip in half. Place the cake rusks onto a baking sheet and bake at 300°F for 20 minutes. Turn the rusks over and bake again for another 20 minutes. Cool on a rack.
- Feel free to leave them naked like this or dip them in chocolate! Store in an airtight container for up to 2 weeks!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast
- Cuisine: Italian
