Chocolate Marble Cake

The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. One of the first recorded recipes for marble cake appears in an American cookbook called Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household, published in 1889.This recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, a reflection of a new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries.

Today I’m going to share with you my recipe for marble cake, which I got it from my awesome sister, who’s an amazing cook!

This recipe makes one marble cake. I usually bake two, since this cake will keep at room temperature for 3-4 days (wrapped in plastic wrap) – if you want to bake two marble cakes, just double the recipe.

Print Recipe

Chocolate Marble Cake

Learn a foolproof method for making deliciously soft and tender marble cake.

Prep Time

25 minutes

Cook Time

35 minutes

Servings

1 marble cake

Ingredients

• 4 eggs
• 100 g sugar
• 125 g flour
• 1 tsp baking powder
• 4 tbs olive oil
• 2 tbs cocoa
• 1 tsp vanilla esence

Prep Time 25 minutes Cook Time 35 minutes Servings 1 marble cake Ingredients 4 eggs 100 g sugar 125 g flour 1 tsp baking powder 4 tbs olive oil 2 tbs cocoa 1 tsp vanilla esence

Instructions

1. Preheat oven to 180C.
2. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
3. Separate the egg yolks from the egg whites. Using an electric mixer, beat the egg whites for about 7-8 minutes until they get all fluffy, then softly add the sugar. Beat for another 4-5 minutes.
4. Mix by hand the egg yolks with oil, add vanilla essence.
5. Combine the egg yolks with the egg whites, gently, very gently. Add the flour. Just as gently.
6. In a smaller bowl, whisk the cocoa with a bit of warm water – just enough to dissolve the cocoa.
7. Divide the batter into two uneven portions (one 1/3 and the other one 2/3 ). Stir the cocoa into the 1/3 portion and mix well. Transfer the plain batter into a greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of the baking pan and lightly stir the cocoa batter with a butter knife.
8. Bake for about 35 minutes. Remove it from the oven and let it cool on a wire rack for at least 10 minutes.

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