10 Aug 2010

Marbled Cake (only 1 more post to go!)

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Last night I had my little half-sister over for some baking and Kung-Fu Panda-watching. In keeping with the black and white theme, she wanted to make a marbled cake and brought a recipe. And now I have the perfect kiddie-cake for you to try. It’s dead easy and different enough for the adult to be entertained too. Well, it probably also helped that we did the baking in the roles of Eric, the brutish male baker and Connie, the annoying customer who kept asking if the cake was done yet. 

Marbled Cake

Adapted from Lademann’s “Bagværk”

  • 200 grams butter (and a knob for the cake mould)
  • 160 grams sugar
  • 1 tsp vanillasugar
  • 4 eggs
  • 200 grams regular flower
  • A pinch of salt
  • 2 tbsp good quality cocoa (I used Valrhona)
  • 40 grams melted chocolate

Turn the oven on to 170 degrees Celcius. Rub a cake mould/muffin tray of your choice with some butter and put it aside. Cut the 200 grams of butter into smaller pieces and beat it fluffy in a bowl along with the sugar, vanilla and salt. When it has turned creamy, add the eggs one at a time and keep mixing until the mixture has an even texture (the eggs will make it more runny). Finally add the flower slowly until the batter turns more firm and smooth. Then spoon about half of the batter into a second bowl and mix in the cocoa.

Now it’s time to get creative. Layer and/or mix the two different batters as you like to create a marbled effect. I made a vanilla base (in the photo the cake is upside down) and dug holes in it that I filled with the cocoa batter and then I spread the rest of the cocoa batter on top and made discreet waves from the bottom and up through the batter with a fork. But you’re the boss and can make it any way you like.

When you’re done with the creative outburst, put the cake mould in the middle of the oven and let it bake for about 30-40 mins (my oven is a lot faster than most other ovens so depending on the mould/muffin tray/handbag you choose, you might have to give it a little more/less time).

Check it with a wooden cooking pin and when it doesn’t stick, it’s done.

Drizzle some melted chocolate on top and serve warm. It’s one of those cakes that is definitely better when fresh, but it reheats very well in the microwave (one minute).


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7 Responses to “Marbled Cake (only 1 more post to go!)”

  1. Britta says:

    My dear, I have to admit that I do not understand this “Five / Four / Three … One more post to go!”-thing. WHAT WILL HAPPEN??? xxx

  2. Heidi says:

    I know, it’s probably annoying and intriguing at the same time right? (Or so I’m hoping). I’m afraid I can’t unveil the thing just yet, but you’ll know soon enough what the countdown is for. But very nice to hear from you – thought about you and the 20 scoops of ice cream just the other night. How are you two doing?

  3. Britta says:

    All right, I’ll be waiting as patiently as possible … ;-) AND I hope to see T and you soon – it has been too long already! Maybe we could arrange for a baking and talking revival before christmas? What do you think? I and I (;-)) are doing just fine, especially as we are going on holiday to the Pyrenees and the Atlantic Ocean next week. I’m so looking forward to it. Hopefully we’ll bring back great wine and great “food ideas”. What about you? News? Everything good?

  4. benedikte says:

    Nice coordinated choice of cake for panda watching.

    How do you keep this kind of cake from going dry except eating it fast?

  5. Heidi says:

    Hi Benedikte!
    Clever colour-coordinating kid, right?
    About the cake turning stale, you’re on to a serious question for anyone who can’t finish off a cake in one day. My advice is to store it in cling film. Then when you want to have some again, take it out, remove the film and wrap it in silver foil, leaving the top slightly open and reheat it in the oven (200 degrees) for about 10 mins. That makes the butter in the cake re-melt and renders it nice and moist again. Works for me anyway. If reheating’s not your style, try the opposite: Crumble it in a bag and put it in the freezer. Then when you feel like making romkugler (recipe here), you can add it to the mixture. That’s what we used to do when I worked at a tea-house in Copenhagen.

  6. benedikte says:

    Remelting the butter – smart.

    A tip Amagerfælled is filled with ripe blackberries perfect for your cake skills.

    Of to see the romkugler…

  7. Heidi says:

    That is a good tip. I almost didn’t want to publish it before I had had the time to go pick some for myself;-)

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