Marble Cake Recipe
Here is the Marble Cake Recipe. It is a very popular cake, among the favourites commonly served at breakfast buffets in Greek hotels and also as a sweet snack to accompany coffee for afternoon tea. The difference I have found with marble cake in Greece is it extremely soft and moist and I think this is achieved from the high butter content of the batter.
Ingredients Marble Cake Recipe
260g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
200g sour cream
220g butter, softened to room temperature
2 large eggs plus 1 large egg yolk, at room temperature
1 tablespoon pure vanilla sugar
Chocolate Marble Mix
20g cocoa powder
2 tablespoons milk
15g unsalted butter
1 tablespoon sugar
1/8 teaspoon baking soda
Method for the Marble Cake Recipe
Preheat oven to 170C fan forced.
Grease a bundt pan.
In a bowl, mix together the dry ingredients, the flour, corn flour, baking powder, baking soda and salt and set aside.
In another bowl mix together the wet ingredients, the sour cream and milk and set aside.
Using an electric mixer beat the butter until creamy, then gradually add in the sugar, bit by bit until well combined. Then add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla sugar and beat together again.
Then begin to alternate between adding the dry and wet ingredient that are set aside. Add in one-third of the flour mixture to the butter mixture until well combined. Add in half of the wet mixture and lightly stir lightly. Continue this process until the dry and wet mixes are added in and combined well until a smooth batter forms. Ne careful not to over mix.
Remove 4-5 large spoonfuls of the batter from the bowl and set aside.
Chocolate Marble Mix
In a small saucepan, combine the milk, butter and sugar and warm slightly until the butter has melted and the sugar has dissolved. Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Take the mixture off the heat, add in the baking soda and stir again.
Take a tablespoon of the plain vanilla cake batter and stir really well into the chocolate paste to lighten it up. Add the remaining plain cake batter that is set aside into the chocolate mixture and fold in until fully incorporated.
Pour 3/4 of the vanilla cake batter into the cake pan, then alternate spoonfuls of the chocolate mixture and swirl it around before finishing with the remaining 1/4 mix of vanilla batter on top.
Bake in the oven for 50 to 60 minutes, or until the centre springs back to the touch and a skewer inserted down the centre of the cake comes out clean or with a few moist but cooked crumbs attached.
Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
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