Marmorkuchen - German Marble Cake
This Chocolate and Vanilla Marble cake is made with egg-weight-dough. You can increase/decrease the cake size depending on
your needs or the size of your baking pan (use a Bundt or loaf pan). Simply add/remove one or two eggs and easily adjust your ingredients
according to the new egg weight thus the name "egg-weight-dough".
Basic Egg-Weight-Dough from 6 eggs.
100g / 3.5oz dark chocolate or 30g / 1oz unsweetened cocoa powder
2-3 tablespoons Rum (or milk)
50g / 1.7oz slivered almonds (optional)
butter and flour for the baking pan
100g / 3.5oz dark chocolate (optional)
Prepare the Egg-Weight-Dough
according to the basic recipe, make it from 6 eggs. Preheat oven to 165°C(325°F). Butter
and flour the bundt or loaf pan. Divide your dough in half, pour the Vanilla dough into your baking
pan. Sieve and add the cocoa powder (or add the shredded chocolate), the rum (or milk) and slivered or shredded almonds
into the other half of the dough, mix well. Pour the chocolate dough mixture on top of the Vanilla
dough and with a fork make 'swirls' to mix up the dough gently and create a marble effect. Bake for
40 minutes then increase oven temperature to 170°C(340°F) and bake another 15-20 minutes or until
a toothpick comes out dry when inserted. Oven temperature may vary.
Let cake cool in the pan for 5 minutes, then carefully turn it upside down on a plate and let cool
completely. Dust with powdered sugar or pour good melted dark chocolate on top.
Foto Credit: Fotolia
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