This cake was the very first cake I learned to bake and I made it quite often when I was a young girl. It was my favorite cake at that time. It had been years since I last baked this cake that I had almost forgotten about it. Then when I played the blogging game “Tag” I was reminded of it and I decided it was time for a revisit. This version of Marmorkage is a dense cake which is not overly sweet. The original version has more white cake than chocolate, but since I love chocolate I always reverse it.
130 gram salted butter (1 stick plus 1 tablespoon)
200 gram sugar (1 cup)
1 teaspoon baking powder
250 gram flour (2 1/4 cup)
1 deciliter milk (1/2 cup plus 2 tablespoon)
6 tablespoon cocoa
Preheat oven to 170 degrees Celcious (340 degrees Fahrenheit). Coat loaf pan with butter and dust with flour, shake out excess flour and set aside.
Place butter in small saucepan and melt over low heat. Once melted, place in a mixing bowl, add sugar and mix well. Add eggs one at a time and mix well. Stir flour and baking powder together. Add flour and milk in small increments until incorporated. Remove 1/3 of dough to a small separate bowl, this will remain the white colored dough. To the remaining 2/3 dough, add cocoa and stir until well blended.
Place 1/2 of cocoa dough in bottom of loaf pan, add white dough, then add the remaining cocoa dough as the top layer. Take a fork and run it up and down the dough layers a couple of times to create a marbeling effect. Bake in preheated oven for 1 hour 15 minutes or until a toothpick comes out clean. Enjoy.
Source: My Danish Kitchen