MARBLE CAKE

MARBLE CAKE

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Rich and buttery homemade marble cake recipe. It is great with a cup of coffee or tea and I love it whenever I need a quick sweet bite. Every bite is chocolaty and sweet. Make it at home today!

With swirls of tender vanilla and fudgy chocolate cake, it looks fancy but tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike.

Surprisingly, you don’t need two completely different batters to make marble cake; the chocolate batter is made from the vanilla batter. You simply take a third of the vanilla batter and mix it with cocoa powder and that’s your chocolate batter! Be careful not to over-marble the batters or the flavours will get muddled; a few swirls around the pan with a knife will do the trick.

Most recipes for marble cake call solely for cooking chocolate for the chocolate portion of the cake. I like to add real coco powder. Just mix two tablespoons of hot with the coco powder. It’s a simple way of making.
To make richer, you can frost with chocolate buttercream frosting. Have a great time with marble cake and a strong cup of coffee☕!! Unbelievable…

Marble Cake

Rich and buttery homemade marble cake recipe. It is great with a cup of coffee or tea and I love it whenever I need a quick sweet bite. Every bite is chocolaty and sweet. Make it at home today!
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 15

Ingredients
  

  • 250 g butter
  • 200 g self raising flour
  • 100+50 g sugar
  • 2 tsp vanila
  • 4 egg yolks
  • 4 egg whites
  • 60 ml milk
  • 10 g coco powder
  • 2 tbsp water

Instructions
 

  • preheat oven to 180'c grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.set aside
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
  • Add the egg yolks one at a time, Beat on medium-high speed until combined. Scrape down the sides. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk and mixing each addition just until incorporated. Do not overmix.
  • Divide the mixture between 2 bowls. Stir 2 tbsp cocoa mixture into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
  • Take a skewer and swirl it around the mixture in the tin a few times to create a marble effect.
  • Bake the cake for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean.

Notes

Note that every oven is different – you need to experiment until you find a temperature that is best for baking butter cakes.
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