Chocolate & Vanilla Marble Cake

From the very first time I tasted a marble cake, the design has intrigued me. When I learnt how it is done, it seemed quite simple. I prepare the cake both in convection as well as microwave mode. If baked in microwave, the cake does not have crust on the side, but tastes the same and has the same design.

the recipe

flour – ¾ cup (approximately 15 tbsp)

castor sugar –  ½ cup or 12-14 tbsp

baking powder – 1 tsp

vanilla extract – 1 tsp

eggs – 3 (at room temperature)

butter – 75 gms (at room temperature)

cocoa powder – 1 ½ tbsp

milk – ¼ cup

the method

Sift together the flour and baking powder three times.

Preheat oven at 180^oC. 

Prepare a cake tin – apply butter and then sprinkle flour – dust off excess flour (keep the tin in a refrigerator so that the butter doesn’t melt away)

cake mixing

Place the butter in a slightly deep bowl. Use a fork or electric beater and soften the butter. Add the castor sugar 1 tbsp spoon at a time and continue whisking till the mixture doubles in volume. Add the eggs one by one, whisking one minute per egg. When all three eggs are added whisk for another 5 minutes at high speed. Add the vanilla extract and mix well.

Add the flour 2 tbsp at a time and mix with a wooden spatula. When the flour is thoroughly mixed, divide it into two portions.

Mix the cocoa powder in ¼ cup milk. Add the mixture to one portion of the cake mixture and mix well.

Use two slightly big spoon - one for the vanilla mix and one for the chocolate.

Place one spoon of vanilla mix in the middle of the cake tin (don’t flatten). Then place one spoon of the chocolate mix on the vanilla. Again place the vanilla mix. Repeat the process alternatively till both the mix is placed in the middle of the cake tin. Using the back side of the spatula or the pointing finger, dig into the middle of the chocolate and vanilla cake mix and make swirls with some gap till the end of the tin. The cake mix would have evenly spread. Pat the sides of the tin to get rid of air bubbles. Bake it in the pre heated oven for 22 – 25 minutes. Once the top has formed crust use an aluminium foil or aluminium plate to cover the tin to prevent burning.