🍰 Marble Classic: Moist Cake with Chocolate Marbling

Name: Marble Classic: Moist Cake with Chocolate Marbling
Total time: 65 min
Yield: 4 servings
Ingredients: 300 g butter (soft); 275 g sugar; 1 packet vanilla sugar; 4 egg(s); 375 g wheat flour; 4 tsp, leveled baking powder; 3 tbsp milk; 20 g cocoa powder (unsweetened); 20 g sugar; 2.5 tbsp milk; fat; flour (for the pan); powdered sugar (for dusting); possibly banana(s)

568 kcal · 65 min · 4 servings

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Ingredients

300 g butter (soft)
275 g sugar
1 packet vanilla sugar
4 egg(s)
375 g wheat flour
4 tsp, leveled baking powder
3 tbsp milk
20 g cocoa powder (unsweetened)
20 g sugar
2.5 tbsp milk
fat
flour (for the pan)
powdered sugar (for dusting)
possibly banana(s)

Instructions

1. Take all ingredients out of the fridge and let them warm up to room temperature.
2. Put the softened butter into a large bowl.
3. Beat the butter with an electric hand mixer until creamy.
4. Gradually add the sugar and the vanilla sugar.
5. Continue mixing until the mixture is smooth and pliable.
6. Add the first egg and beat it in on high speed for about half a minute.
7. Add the next egg and repeat the process.
8. Repeat this for all eggs until they are all incorporated.
9. Mash a ripe banana with a fork and optionally stir it into the batter to make it moister.
10. Mix the flour with the baking powder in a separate bowl.
11. Sift the flour mixture over the batter.
12. Pour in the milk.
13. Mix everything on medium mixer speed until a homogeneous dough forms.
14. Grease a springform pan with a removable bottom well.
15. Fill two-thirds of the light batter into the prepared pan.
16. Sift the cocoa powder into a small bowl.
17. Take the remaining one-third of the batter.
18. Mix the cocoa, some sugar, and some milk with this portion of the batter.
19. Pour the dark chocolate batter carefully on top of the light batter in the pan.
20. Stab through the two batter layers in a spiral motion with a fork.
21. Create a marble pattern on the surface.
22. Preheat the oven to 180 degrees Celsius with top and bottom heat.
23. Place the pan in the oven and bake the cake for about 50 minutes.
24. Take the pan out of the oven and let the cake cool in it for ten minutes.
25. Carefully open the ring of the springform.
26. Turn the cake out onto a cooling rack.
27. Let the cake cool completely.
28. Dust the cooled cake with powdered sugar at the very end.

Nutrition per serving

kcal: 568
Protein: 8 g · Fett/Fat: 31 g · Carbs: 64 g