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Marble Cake

Marble cake

So this is turning into a baking blog, apparently. I don’t even have a reason for this cake. I was off the sweet stuff for a couple of months in a futile attempt to get my stomach to go back to something remotely resembling it’s pre-Ellis state, but then I started making that orange lavender shortbread, and then the pistachio cake, and then we had the apples to use up, and now I’ve realised I actually just enjoy baking. This cake was made with no planning whatsoever, from store cupboard ingredients, on the evening before the second interview. I just needed to do something practical with my hands to distract me.

Dave asked for marble cake. I’ve always made that with my mum’s basic Rührkuchen recipe, but I couldn’t find it so used this recipe (in German) instead and it was nicer (sorry, Nelly!), really moist and fluffy. I made the recipe almost as written, except I added vanilla essence to the light dough and switched round the order of the light and dark dough, because it doesn’t make any sense to me to split up the colour you have less of. I actually think the recipe picture can’t have been made from that recipe, because it’s like 80% chocolate and this recipe calls for only 1/3 of the dough to be chocolatified.

By the way, about the picture. There’s a corner missing. I’d asked Dave to leave me a photogenic piece, apparently his definition of photogenic includes bits with missing corners!

Anyway, here’s the recipe:

200g butter, softened
200g sugar + one dessert spoon
4 eggs
300g plain flour
150ml milk
25g cocoa powder
2 teaspoons baking powder
pinch salt
1 teaspoon of vanilla essence or 1 packet vanilla sugar
optional: chocolate glaze

1. Beat butter, sugar minus the dessert spoon and salt until white and fluffy.
2. Add eggs one by one until well mixed.
3. Mix in flour and baking powder and 100ml of the milk, alternating between the two.
4. Separate out 1/3 of the dough. Mix this with the cocoa, and the remaining sugar and milk.
5. Mix the vanilla into the light dough
6. In a buttered rectangular cake tin, layer half the light dough, all the dark dough, and the rest of the light.
7. Swirl through the tin with a fork. The recipe says you should do this in a spiral shape, I have no idea what this means! I pulled it in a continuous S shape along the length of the tin, then sort of pulled it up on either side. As you can see, this didn’t really result in the proper marbling, but I think it’s better than accidentally mixing the light and dark. If anyone has any advice on this, please share!
8. Bake in a preheated oven at 175 degrees for 50 minutes.
9. Leave to cool for at least 10 minutes before tipping out of the tin.
10. Glaze if you want.

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