Angie`s Juicy Marble Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g dark chocolate
- 200 g butter, soft
- 180 g suar
- 1 tablespoon vanilla sugar
- 5 egg (s)
- 1 pinch (s) salt
- 1 lemon (s), untreated, the grated zest
- 200 g flour
- 1 teaspoon Baking powder
- 100 ml sour cream, room temperature
- 1 tablespoon cocoa powder
- 1 tablespoon rum
- Fat, for the shape
- Breadcrumbs, for the mold
For the glaze:
- 50 g couverture, white
- 100 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Melt the chocolate in a water bath and let cool down a little. Meanwhile, beat the butter with sugar and vanilla sugar until frothy, gradually stir in the eggs, then salt and lemon zest. Fold in the sifted flour, mixed with baking powder, with the sour cream.
- Pour two thirds of the batter into a greased wreath or ring cake tin sprinkled with flour or breadcrumbs.
- Mix the chocolate, cocoa and rum into the rest of the batter. Distribute the dark dough on the light one and pull both layers together in a spiral with a fork.
- Bake the cake at 180 degrees (150 degrees circulating air) for 45 - 50 minutes.
- Let the cake cool, turn it out and let cool down completely. Glaze in two colors if you like: To do this, melt both couvertures separately in a water bath. First cover the cake with the dark couverture, then immediately pour the white chocolate over it (do not spread it).
- Well wrapped in foil, this cake will keep fresh for a long time.
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