If my childhood could be characterized by a single cake then it definitely would be that. I would enter the house, it would smell like cake and I would not even ask what it was. It was definitely a marble cake.
The truth is that I have had many years to eat a marble cake. So much so that I dare say that I almost forgot its taste. But how can you forget the cake that accompanied my childhood afternoons that were sometimes full of studying and sometimes full with endless strolls in my hometown? I remember myself approaching the cake and taking the knife to “straighten” it a bit. Then my sister came to make her own intervention, to “straighten” it a little too.
Somehow, in a nostalgic mood, this Christmas I wanted to remember it again. The occasion was the arrival of my parents at my house for a weekend. So it’s time for me to eat again this vanilla chocolate marble cake. A cake that combines the two most beloved flavors in the world, but also two different textures. Two different textures as vanilla is very fluffy, while chocolate is quite moist moist.
My recipe for my favorite vanilla chocolate marble cake has the following basic ingredients:
- Cocoa powder & couverture
- Granulated Sugar
- Flour for all uses & corn flour
- Baking powder, baking soda & salt
- Sour milk (or milk with a little lemon juice)
- Butter & seed oil
The above ingredients are considered necessary and it is better to check your pantry if you have them before you start. On the other hand, there are some ingredients which are optional. What are these? The rum and orange zest. I chose to add them as the aroma of rum combined with chocolate is something I love. While, since we are in the heart of winter I could not say no to a little orange zest. But you can skip them.
WHAT MAKES THIS CAKE UNIQUE?
As I mentioned above, this vanilla chocolate marble cake has the ideal moisture levels but at the same time it is fluffy. But why does this happen?
WHAT IS THE CAUSE OF MOISTURE?
During my research on the internet for various techniques for a moist cake, I came across a tip for adding seed oil. I am not referring to a large quantity, except for two tablespoons. Two tablespoons are enough to give more moisture to the mixture.
HOW TO MAKE A FLUFFY CAKE?
In a similar search to the above, I saw many sources mention that adding cornflour to a cake mix will make it fluffy. Cornflour as it has a lighter composition, contributes in making a cake fluffier. Again, I’m not talking about a large amount, except for two tablespoons.
In addition, as you may have already noticed, many times instead of milk I use sour milk. I do this in many of my cakes, but also in other recipes such as e.g. that of pancakes. This is because sour milk in combination with baking soda creates the necessary bubbles and thus the mixture becomes lighter and fluffier.
If you do not have sour milk, you can replace it with regular milk. Just add to the milk a tablespoon of white vinegar or lemon juice. Set aside for 5 minutes and there you go.
Vanilla chocolate marble cake
- a 12 cups cake bundt
- ½ cup unsweetened cocoa powder
- 2 (1 ½ + ½) cups granulated sugar
- ½ cup water
- 125 gr couverture, chopped
- 1 shot rum
- 1 cup sour milk
- 4 eggs, large
- 2 tsp vanilla extract
- zest from 1 medium orange
- 2 ¾ cups all purpose flour
- 2 tbsp cornflour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 220 gr butter, room temperature
- 2 tbsp seed oil
- In a saucepan add the cocoa powder, 1/2 cup sugar and water. Allow to simmer, stirring, until smooth. Remove from the heat and add the couverture and rum. Stir until the chocolate melts and the mixture is smooth. Set aside.
- In a bowl, whisk together the sour milk, eggs, vanilla and orange zest. Set aside.
- Add in a second bowl the flour, the cornflour, the baking powder, the baking soda and the salt. Stir and set aside.
- Add the butter, the seed oil and the 1 ½ cup of sugar to the bowl of a stand mixer. Beat for about 3-4 minutes, until fluffy. Then add the flour mixture alternately with eggs mixture.
- Transfer about 2-1 / 2 cups of the mixture to a bowl and add the chocolate mixture. Whisk until smooth.
- Add half of the remaining vanilla mixture to a greased 12 cups bundt cake pan and then add the chocolate mixture. Finally, add the remaining vanilla mixture.
- Using a butter knife, swirl the batters together with a zig-zag motion.
- Bake in a preheated oven at 170°C fan for 55-65 minutes.
So this was my recipe for my favorite childhood cake, the vanilla chocolate marble cake. A cake that has the ideal moisture levels but at the same time is fluffy.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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