A "perennial favourite", juicy, chocolaty and almost always suitable!
Very few people don't like marble cake. But even though it is available in almost every bakery, too often it does not taste really delicious. Either it is too dry, or the raising agents dominate the taste... it's not easy with this rather plain cake.
I would like to introduce you to my "super-succulent-and-stays-juicy-and-fluffy" recipe and hope that you will bake more marble cakes to improve its reputation. So get to the oven!
Ingredients for the dough:
- 230 gr wheat flour (405s)
- 300 gr sugar
- 200 gr butter (liquid, but no longer hot!)
- 6 eggs
- 1/4 tsp ground vanilla
- 25 gr pure cocoa powder (best quality)
- 1 tbsp good rum
- 1 pinch of salt
- Butter for the mould
Topping (optional):
- 100 gr 70% chocolate couverture
- or simply icing sugar
Preparation:
Heat the oven to 170 degrees Celsius and line a cake tin well with butter and breadcrumbs.
Mix the flour with the salt and vanilla and set aside. Beat the eggs and sugar until the mixture is pale yellow (almost white). Now slowly add the melted butter, continuing to beat until well combined. Then carefully add the flour and finally the rum. When everything is well combined, pour 2/3 of the batter into the cake tin. Mix the remaining batter with the cocoa powder and spread evenly over the light batter. To give the marble cake nice brown-white streaks, take a fork, stick it into the batter almost to the bottom of the baking tin and turn it around several times until you come out at the puncture point.
Now the marble cake can go into the oven and bake for about 40-50 minutes.
After 40 minutes, test it with a skewer. If no more dough sticks to it, the cake is done.
Let it cool on a cake rack and then turn it out onto a cake plate. If you want to cover the marble cake with chocolate, melt it in a bain-marie and let it cool down until it is no longer too liquid. This way you can simply pour the chocolate directly onto the cake without using a brush.
Et voila!
Fun Facts:
This recipe is my basic recipe for any type of sponge cake batter. Always beat the eggs with the sugar until very foamy and add the flour etc.. This way you don't need a leavening agent and your cakes will always be fluffy and moist.
Works great as a lemon cake, for example. Add the grated zest of an organic lemon to the batter and then cover the cake with a thick lemon glaze (see apple strudel recipe). Dare to try it!
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