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🍰 Zebra Marble Cake

552 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius top and bottom heat.
  2. 2. Grease a Bundt cake pan generously with baking spray or butter.
  3. 3. Mix the soft butter with the sugar, a pinch of salt, and the vanilla extract in a bowl.
  4. 4. Beat the butter-sugar mixture for about five to six minutes until it is white and creamy.
  5. 5. Add each egg individually to the mixture and stir it in for about one minute each.
  6. 6. Mix the flour with the baking powder in a separate bowl.
  7. 7. Alternately add the flour mixture and the buttermilk to the batter and stir briefly.
  8. 8. Mix the cocoa powder with the milk in a small separate bowl.
  9. 9. Take about one third of the light batter and stir it into the cocoa milk mixture.
  10. 10. Fill the light batter into a piping bag or freezer bag.
  11. 11. Fill the dark cocoa batter into a second piping bag or freezer bag.
  12. 12. Cut off the tips of the bags so the batter can flow out.
  13. 13. Fill the batter alternately in rings from the outside in into the prepared pan.
  14. 14. Bake the cake in the preheated oven at 170 degrees for about 60 to 70 minutes.
  15. 15. Check the baking time with a toothpick, which must come out clean.
  16. 16. Remove the cake from the oven and let it cool in the pan for ten minutes.
  17. 17. Invert the cake onto a cooling rack and let it cool completely.
  18. 18. Boil the cream with the espresso in a small saucepan.
  19. 19. Chop the chocolate coating finely and stir it into the hot cream until melted.
  20. 20. Pour the chocolate glaze over the cooled cake.
  21. 21. Spread the glaze evenly as desired with a brush.

Nutrition per serving