Dessert+baking

Marble cake with impregnation

Prep Time: 10 min / Cook Time: 50 min / Total Time: 1 hr

Dessert is the final flourish of any dinner party, so it's important to leave a lasting impression. End on a high with this vibrant option marble cake.

Author and photographs: Olga

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For this recipe, I used a 20x10 cm bread pan. This is not a large cake pan. If your shape is a different size - be guided by your oven and a skewer should come out clean once it's done.

All products must be at room temperature.

Marble cake with impregnation

Yield: 1 cake

Ingredients

Marble cake dought

  • 160 gr butter

  • 160 gr sugar

  • vanilla

  • 60 gr yogurt

  • 3 eggs

  • 105 g flour (for the VANILLA's part)

  • ¾ teaspoon baking powder (for the VANILLA part)

  • ¼ teaspoon salt (for the vanilla portion)

  • 80 gr flour (for the chocolate part)

  • 25 gr cocoa powder without sugar (for the chocolate part)

  • ¾ teaspoon baking powder ( for the chocolate portion)

  • ¼ teaspoon salt (for the chocolate portion )

  • 30 g butter for the strip on top (so that the cake "opens" during baking)

For syrup

  • 70 gr water

  • 70 gr granulated sugar

For glaze (optional)

  • 100 gr chocolate

  • 10 gr vegetable oil

  • 30 g hazelnuts, roasted, chopped

Instructions

Prepare the cake pan Preheat oven to 175 C. In a bowl, beat sugar with soft butter with a mixer for 7-10 minutes until fluffy. Continuing to beat - add one egg at a time to the oily part and beat the mixture for a couple more minutes. Add yogurt and vanilla, and mix with a spatula.

Sift dry ingredients for vanilla (flour, baking powder, salt) Mix and sift the dry ingredients for the chocolate portion into another bowl (flour, cocoa powder, baking powder, salt).

Divide wet ingredients into two. Gently mix 1 liquid part into the flour, baking powder, and salt mixture. And the second liquid part with flour, cocoa powder, baking powder, and salt. Pour the cake batter into the prepared pan, alternating between the vanilla and chocolate batter.

To create a marbled effect, take a knife and zigzag through the shape. On top of the cake - along the entire length, apply a very thin strip of butter (using a pastry bag) - this will help the cake to open nicely and evenly.

Bake for 45 minutes or until toothpicks dry.

Towards the end of the baking time, prepare the syrup: boil water with sugar in a saucepan until it thickens slightly and has the consistency of syrup.

After baking, still hot cupcake - pour it with syrup. Let the cake rest in the tin for a few minutes and transfer it to a cooling rack. Place the cake in the refrigerator for 1 hour before frosting.

Melt chocolate for the glaze, and mix with butter. Add nuts. Drizzle frosting over the cake.

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