If you follow my blog it should be pretty obvious to you that I love Marmorkage (Marble Cake) since I have already written about this cake twice before (here and here). So why another Marmorkage on the blog? Well this time the presentation of the cake is a little more festive since I am using a bundt pan and the recipe has yogurt and cream in it which gives the cake a little extra moisture. I also increased the cocoa amount slightly from two to three tablespoons and quite frankly I think I’ll bump it up even more next time around…because I can…and because I love chocolate.
Marmorkage – Marble Cake
200 g salted butter (7 oz), room temperature
250 g sugar (8.8 oz)
250 g all-purpose flour (8.8)
2 teaspoons baking powder
2 teaspoons vanilla sugar or beans from 1 vanilla pod
200 g plain greek yogurt (7 oz)
3 tablespoons unsweetened cocoa
2 tablespoons whipping cream
Spray bundt pan with baking spray, toss a little flour around to coat the pan and then bang out excess flour, set pan aside. Preheat oven to 340 degrees F (175 degrees C).
Beat butter and sugar on high speed until soft and creamy, 5-10 minutes. Add eggs one at the time, beating well after each egg. Sift flour, baking powder and vanilla sugar together. Alternate adding flour and yogurt mixing on low speed, blend only until incorporated.
Place 1/2 of batter into a second bowl. Sift cocoa powder into this 1/2 of the batter and fold the cocoa into the batter until homogeneous. You now have a bowl with white batter and one with cocoa batter. Drop spoonfuls of alternating white and brown batter into your prepared bundt pan, smooth top out before baking. Bake cake for 35 to 40 minutes or until a toothpick comes out clean. Let cake cool in pan and then invert out onto serving plate. Enjoy!
Source adapted from: Spisestuen.dk