Today's post is inspired my own little tiger - Lolli! She turned three years old last week and I wanted to do something special for her. Seeing as this cake is meant for humans, Lolli was treated to her favorite wet food (tuna flavor obviously) and two new toys! Although she got goodies meant for kitties, she still decided to give the tiger cake a good sniff.
I got Lolli three years ago as my 20th birthday present from my parents. I had a "catdown" going for about six months before I got her. I couldn't wait when I we got to the humane society but wondered how I could possibly make the right choice after spending less than 5 minutes with each cat. Somehow when Lolli (formally named Summer) came into the room I just knew. She was playful and unafraid of her new environment and she is still that way today! Lolli continues to convince non cat-loving people to make an exception for her and allergic people to pet her anyway. She is my source of endless entertainment and my #1 cuddle bud. I love you Lolli - Happy Birthday!
The cake is made by first creating a vanilla batter, removing half and adding cocoa to it. You then alternate between chocolate and vanilla batter by spooning about three tablespoons at a time into the center of the cake pan on top of each other which creates a bulls-eye pattern. When all the cake batter is used up, bake the cake for 34-45 minutes. When the cake is cut, you'll end up with a striped pattern just like on a tiger and on my Lolli's fur! It's a pretty cool technique and super easy to do.
From: King Arthur Flour
-1 cup granulated sugar
-4 large eggs
-1 cup milk
-1 cup vegetable oil
-1 teaspoon vanilla
-2 cups King Arthur Unbleached All-Purpose Flour
-2 teaspoons baking powder
-1/4 teaspoon salt
-3 tablespoons Cocoa Powder
1. Preheat the oven to 350°F. Lightly spray a 9" round baking pan with cooking spray. I used a spring-form pan but a round cake pan is fine. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
2. In a large bowl, blend the sugar and eggs with a hand mixer until lightened, about 2 minutes.
3. On low speed blend in the oil, milk and vanilla until well combined and smooth.
4. In another bowl, combine the flour, baking powder and salt.
5. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free.
6. Remove 1/2 cups of the vanilla batter and place it in the bowl you used for the flour mixture. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
7. Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used.
8. Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.
Frosting Recommendation: Chocolate Ganche
Photos: Zac Wolf Photography