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Marbled Cake (only 1 more post to go!) | Velbekomme

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Marbled Cake (only 1 more post to go!)

Posted By Heidi On August 10, 2010 @ 09:50 In Cakes & Muffins,Chocolate & Cocoa | 7 Comments

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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