Marimore Cake(Yields One 8-Inch Double Layer Cake Or One 9 X 13-Inch Cake)
A rich, chocolatey layered cake with nutty crunch, perfect for celebrations or special occasions, combining deep cocoa flavor with a moist, tender crumb.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add egg yolks; mix well.
- Sift together cake flour, baking powder, and salt.
- Add alternately with milk to the creamed mixture, starting and ending with the flour mixture.
- Add cooled melted chocolate and vanilla; mix well.
- Fold in beaten egg whites and chopped nuts.
- Pour the batter into two greased 8-inch cake pans or one 9 x 13-inch pan.
- Bake at 350°F (175°C) for 40 to 45 minutes or until a cake tester comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with vegetable oil. You can also use almond flour in place of some of the cake flour for a nutty taste. Ensure the chocolate is fully cooled before adding it to maintain the fluffiness of the batter. If you prefer a sweeter cake, increase the sugar by 1/4 cup.
Serving Suggestions
Serve Marimore Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Festive Tossed Salad as a refreshing side. For an extra treat, drizzle some chocolate sauce over the top or sprinkle with powdered sugar before serving.
Storage & Reheating
Store leftover Marimore Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm, microwave individual slices for about 15-20 seconds, or reheat in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Marimore Cake(Yields One 8-Inch Double Layer Cake Or One 9 X 13-Inch Cake) contains roughly 530 calories, with 7g protein, 24g carbohydrates, and 36g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin C (17% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free. The texture may vary slightly, but it should still be delicious.
What can I use instead of eggs?
You can replace each egg yolk with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). This will help bind the ingredients and maintain moisture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 40-minute mark, as ovens may vary in temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).