Marble cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs, size M, room temperature
• 1 pinch of salt
• 200 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 200 ml cream, room temperature
• 100 g dark chocolate coating, melted, lukewarm
• 1 tbsp cocoa powder, unsweetened
• n. B. Oil for greasing
• Flour or breadcrumbs to sprinkle the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

First, put the softened butter, vanilla sugar, and sugar in a mixing bowl and beat the mixture until it appears noticeably lighter and fluffier. This can take up to three minutes and is very important. Once it’s ready, add the eggs in two batches and beat them well into the butter mixture until the ingredients are well combined. Then move on to the dry ingredients. To do this, mix the flour with the cornstarch, baking powder, and salt and sift everything into the butter and egg mixture. Then, with the cream, mix everything together as briefly as possible until you have a smooth batter. Then pour a little more than half of the light batter into the bundt cake pan, which should already be greased and dusted with flour or breadcrumbs. Breadcrumbs are a better choice here. Add the unsweetened cocoa powder and the melted dark chocolate to the remaining batter. When melting the chocolate, please make sure it doesn’t get too hot. Chocolate coating melts even at very low heat and should ideally be lukewarm. Then pour this chocolate batter onto the light-colored cake and marble the two layers with a fork. Bake the cake in a preheated oven at 190°C (top/bottom heat) for 50-60 minutes. If a skewer test shows no raw batter remaining after baking, the marble cake is ready and needs to cool thoroughly. Once completely cool, turn it out of the pan and decorate with powdered sugar or chocolate glaze. If stored in an airtight container, it will keep for several days.