And here I am, with yet another – now almost fixed – appointment with my best friend in the kitchen: the Versilia Cooker! Heat, I don’t fear you, because the oven is off!!! Yet I will always have the guarantee of a special breakfast with a truly amazing cake! It’s a unique combination because the cocoa batter and the mint batter blend to create an incredible two-flavor hug that will surprise you bite after bite. Adding a few teaspoons of mint syrup at the end of cooking will leave the mixture slightly moist, and if you think the mint leaves added on top are just for decoration, you’re greatly mistaken! You can’t imagine how much freshness and flavor they can bring to the palate unless you simply taste it yourself! In fact, I suggest adding plenty, and you’ll agree with me! This cake is irresistible for its sweetness and softness but above all, it’s unmistakable for its internal marbling, reminiscent of marble. Obviously, with the “magic” cooker, it turns out better, but if you’re still considering and haven’t decided to buy this great kitchen ally, you can opt for a more traditional – and in this case braver – baking in the oven. Guaranteed result!
Other recipes with the Versilia Cooker, both sweet and savory, below:
- STUFFED HASSELBACK POTATOES WITH GINGER AND CARDAMOM (Versilia Cooker Recipe)
- KIWI AND CHOCOLATE CAKE WITH VERSILIA COOKER
- ALMOND AND CHOCOLATE CAKE (Versilia Cooker Recipe)
- DUKE'S CAKE WITH ALMONDS AND PINE NUTS (Versilia Cooker Recipe)
- SOFT WHOLEMEAL BREAD WITH SESAME SEEDS (Recipe with Versilia Cooker)
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 24 cm Ø mold
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 2 1/4 all-purpose flour
- 2/3 cup cornstarch
- 4 eggs
- 2/5 cup cane sugar
- 1/2 cup peanut oil
- 3/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/3 cup mint syrup
- 6 drops blue food coloring (optional)
- 24 drops yellow food coloring (optional)
- 1 packet baking powder
- 1 pinch salt
- A few leaves mint
- to taste powdered sugar
Tools
- 2 Mixing Bowls
- Whisks
- 1 Versilia Cooker
- 1 Spatula
Steps
Start by using the electric whisks to beat the eggs at room temperature with the cane sugar (fig. 1).
Once the mixture is well blended, gradually add the peanut oil. Then incorporate the flour, cornstarch, and the sifted baking powder, alternating with the milk (fig. 2).
Divide the batter into two parts: in the first, add the mint syrup and food colors if you think the batter is not green enough, otherwise skip this step without any issues (fig. 3).
In the second batter, incorporate the sifted cocoa, mixing quickly until completely absorbed (fig. 4).
Pour a little of the mint batter in the well-buttered and floured cooker, then add a little of the cocoa batter on top with a spoon (fig. 5).
Continue this way, alternating the two batters until they are used up. Place the cooker on its flame diffuser, already heated empty, on the smallest burner. Close with the lid and cook on high flame for the first 5 minutes, then continue for 45 minutes reducing the flame to slightly above the minimum. Remember to open the lid only after at least 30 minutes. You can still check by inserting wooden skewers through the holes in the lid.
The cake will be ready only when the skewers come out clean. Turn off and let cool. Remove from the mold, add a few teaspoons of mint syrup on top or where the batter appears slightly open to allow it to soak inside, and garnish with mint leaves and powdered sugar as desired!
And voilà… the chocolate and mint cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The chocolate and mint marbled cake with Versilia Cooker can be stored at room temperature under a glass dome for 3-4 days.
Tips, Notes, Variations, and Suggestions
🟣If you don’t have the Versilia Cooker, you can pour the batter into a cake mold of the same diameter, well-oiled and floured, and bake in the oven at 350°F for 35′-40′, but always do the toothpick test.
🟣For a simpler version, you can make the cake without adding the cocoa powder; it won’t be as visually striking as the marbled effect, but it will still be delicious.
