Even though I like making french patisserie cakes, there nothing like a good pound cake next to my coffee cup.
This marble cake is one of my personal favorites, and it combines between two classical flavors – chocolate and vanilla all in one.
It’s super moist, very easy to make, and if you start now – you’ll have a great treat for your next break.
Nostalgic Chocolate Marble Cake
For the marble cake:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) milk
- 2 tsp. cocoa powder
- 150 grams (3/4 cup) soft butter
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 3 large eggs
- 300 ml. (1 1/2 cups) sour cream
- 280 grams (2 cups) all-purpose flour
- 30 grams (3 tbsp.) cornstarch
- 2 tsp. baking powder
- Icing sugar for decoration
Preheat oven to 170c degrees and grease the pan well.
Chop the chocolate and put in a bowl.
Add milk and melt together in the microwave or over double-boiler, until everything is melted and mixture is smooth.
Add cocoa powder and stir well until incorporated.
In a bowl of a mixer with a paddle-attachment, mix butter, sugar, vanilla and salt until creamy, airy and bright.
Scrape the sides of the mixer using a spatula and add the eggs one at a time, while mixing between additions.
Add the sour cream and continue to blend until it is assimilated into the mixture.
Add flour, cornstarch and baking powder and mix until blended.
Transfer about 1/3 of the mixture into a bowl and add in the melted chocolate. Mix until smooth.
Assembly: pour about half the plain mixture into the pan and level the top.
Pour the chocolate mixture on top and then the remaining plain batter.
Using a knife make a marble shape.
Bake the cake for about 35-45 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs.
Cool completely to room temperature, garnish with powdered sugar and serve.
- Keep the marble cake in a closed container in the refrigerator up to 5-6 days.
- Serve the cake at room temperature or slightly warm.
- You can use milk chocolate instead of dark chocolate.