Posted in Cake, Danish, tagged bundt pan, cake, cocoa, Danish, dansk, Festive, kage, marble, marble cake, marmorkage, yogurt on January 1, 2017|
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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
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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.
Chocolate and white dough, top off with chocolate dough.
Source: My Danish Kitchen
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