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Tiger cake from Food & Wine Best of the Best, Volume 7 (2004): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

  • natural unsweetened cocoa powder
  • olive oil
  • eggs
  • all-purpose flour
  • milk
  • sugar
  • white pepper

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Notes about this recipe

  • Eat Your Books

    This cake is best if made a day before serving.

  • chawkins on February 06, 2015

    I halved the recipe for 1 loaf cake, used 2 extra large eggs for the 21/2 large eggs. It turned out beautifully, with distinct stripes, quite attractive, more appealing than swirling. It is a moist cake with a nice crumb. I can detect the extra olive oil in taste but not the white pepper, may be my pepper is old but 1/4 tsp in a 9x5x3 loaf pan isn't much. For my next try, I'll use fresh ground white pepper, see if that make a difference.

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