Festlig Marmorkage – Festive Marble Cake

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Festlig Marmorkage – Festive Marble Cake

January 1, 2017 by mydanishkitchen

Marmorkage

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

Ingredients:

200 g salted butter (7 oz), room temperature

250 g sugar (8.8 oz)

4 eggs

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

Directions:

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!

Marmorkage

Source adapted from: Spisestuen.dk

Posted in Cake, Danish | Tagged bundt pan, cake, cocoa, Danish, dansk, Festive, kage, marble, marble cake, marmorkage, yogurt | 5 Comments

5 Responses

on January 15, 2017 at 22:36 ramblingtart

Extra chocolate sounds like a splendid idea. 🙂
on January 1, 2017 at 14:40 Karen Hamilton

What is the measurement “g” in an American kitchen?
- on January 2, 2017 at 06:46 mydanishkitchen
  
  Karen, g stands for gram. Thanks for pointing it out, usually I convert all measurements but must have slipped my mind this time, oops 🙂
on January 1, 2017 at 07:14 Ellen

For what is the 2 tnsp whipping cream at the end ? To add to the cocoa batter to moisten? or to the greek yogurt? Or is it necessary at all or , if so , could use milk?
- on January 1, 2017 at 08:45 mydanishkitchen
  
  Ellen, the 2 tbsp is probably to add moisture and you can just use milk if you don’t have cream.