Alice Medrich's Tiger Cake

Recipe by Chef Kate
READY IN: 1hr 30mins




  • Position a rack in the lower third of your oven and pre-heat to 350 degrees F.
  • If using a 10 or 12" tube or bundt pan, grease and flour the pan; if using two 6-cup loaf pans, line the pans with parchment.
  • In a small bowl, mix the cocoa, 1/2 cup sugar and 1/3 cup water together until well blended; set aside.
  • Mix the flour, baking powder, salt thoroughly and sift together onto a piece of waxed paper; set aside.
  • In a large mixing bowl (with the whisk attachment if you have it), beat the sugar, oil, vanilla and pepper until well blended.
  • Add the eggs one at a time, beating well after each addition.
  • Stop the mixer and add one third of the flour mixture; beat on low speed until just blended.
  • Stop the mixer and add half the milk; beat on low until just blended.
  • Repeat with another third of the flour, the remaining milk and the rest of the flour.
  • Pour three cups of the batter into another bowl and stir in the cocoa mixture.
  • Pour one third of the plain batter into the prepared pan (or divide between the two loaf pans)and top with one third of the chocolate batter.
  • Repeat with the remaining batters, but don't worry about marbling--it happens by itself during the baking.
  • Bake until a cake tester comes out clean, about one hour and ten minutes for either the bundt/tube pan or the loaf pans.
  • Cool in the pan(s) on a rack for 15 minutes. Loosen the cake from the sides of the pan(s) to release, invert and invert again so the cake ends up right side up on the rack.
  • Cool completely before slicing.