Juicy marble cake with icing
The classic in the Bundt cake tin – airy, light, chocolatey. Perfect for taking with you or freezing!
INGREDIENTS
FOR THE BATTERY
250 g soft butter
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
5 eggs
250 g flour
3 tsp baking powder
3 tbsp milk
2 tbsp baking cocoa
1 tbsp sugar
50 ml milk
some butter for the tin
FOR THE GLAZE
150 g dark chocolate
50 g white chocolate
PREPARATION
Step 1
Grease the Bundt cake tin (Ø22 cm). Preheat the oven to 180 degrees (fan oven: 160 degrees).
2nd step
Beat the soft butter with sugar, vanilla sugar and salt until fluffy. Gradually add the eggs. Mix the flour with the baking powder and stir in alternately with 3 tablespoons of milk. Pour half of the dough into a bowl. Mix the cocoa with the sugar and the remaining milk and stir into half of the dough. Pour half of the light dough into the tin and smooth it out.
3rd step
Put half of the dark dough on top and smooth it out as well. Repeat the process. Use a fork to draw circles in the tin to create the marbling. Smooth it out again. Bake for approx. 50 minutes. Allow to cool on a cake rack. Loosen the edge with a knife, carefully turn the cake out and place it on a cake rack.
4th step
Roughly chop the chocolate coating and melt it separately in bowls over a water bath. Pour the dark chocolate coating over the cake and spread it out. Add the white chocolate coating in blobs and marble it with a skewer. Let it sit for about 30 minutes.
Our tip: alternative to chocolate icing!
Especially on warm days, you can simply sprinkle the marble cake with powdered sugar.
