Mega moist marble cake

Ingredients for 1 servings:

• 250 g butter, sweet cream
• 200 g crème fraîche (alternatively sour cream)
• 5 packs of vanilla sugar, bourbon
• 1 pinch of salt
• 200 g brown cane sugar
• 4 eggs, size L
• 1 pack of cream of tartar baking powder
• 3 tbsp milk
• 500 g flour, type 405 or 550, sieved (spelt flour is also fine)
• 5 cl Amaretto
• 2 tbsp, levelled cocoa powder
• 50 g dark chocolate (approx. 78% cocoa content)
• 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Cream the butter with the sugar, vanilla sugar, and salt until fluffy. Stir in the crème fraîche, then add the eggs one at a time and continue stirring for 5 minutes. Sift or whisk the flour until fluffy and then mix with the baking powder. Carefully stir the mixture and milk into the cream. Melt the dark chocolate either in a double boiler or in the microwave. When using the latter method, be careful not to burn it. Allow to cool slightly. Pour 1/3 of the batter into a second mixing bowl and stir in the chocolate, cocoa powder, amaretto, and oil. Grease a bundt cake pan, alternate layers of the light and dark cake batter, and then gently mix the two batters with a fork to create a marbled pattern. Preheat oven to 175°C (fan/convection oven) for 60-75 minutes (test with a knitting needle). Variation: 3 packets. Omit the vanilla sugar. Instead of milk, add 5 cl of egg liqueur to the light batter.