Marmorkuchen (German Marble Cake)
I have fond memories of my mother making this cake for us when we lived in Germany. I love seeing how the chocolate batter ends up swirling and spiralling with the white batter. This cake isn't overly rich (nor overly sweet) even though it seems like there's a lot of butter and eggs in the batter and it goes wonderfully with a cup of coffee or black tea :)
Marmorkuchen (German Marble Cake)
I have fond memories of my mother making this cake for us when we lived in Germany. I love seeing how the chocolate batter ends up swirling and spiralling with the white batter. This cake isn't overly rich (nor overly sweet) even though it seems like there's a lot of butter and eggs in the batter and it goes wonderfully with a cup of coffee or black tea :)
Cooking Instructions
- 1
Oil and dust with flour your cake form. Preheat oven to 180°C.
- 2
Cream the butter with 1/3 of the sugar until fluffy. Then, alternating with the eggs, add the rest of the sugar spoon by spoon mixing each time you add sugar or an egg. Beat until you have a very well beaten and fluffy batter.
- 3
Mix in the salt, rum or sour cream, vanilla and lemon zest.
- 4
Sieve in a third of the flour and mix well. Mix the rest of the flour with the baking powder and gradually mix in.
- 5
Fill the form with half of the batter.Add 2-3 Tbsp cocoa powder to the rest of the batter along with the cinnamon if using. Pour in the dark batter on top of the light batter.
- 6
With a fork, work the two batters together with spiral motions. Even out the top so it's level.
- 7
Bake at 180°C for about 45-60 minutes (test by inserting a toothpick or skewer into the cake. If it comes out clean it’s done). Mine took 45 minutes in this pan.
- 8
Let the cake cool briefly then remove onto a cake rack. Let cool completely.
- 9
Dust with powdered sugar. Slice and serve with coffee or tea.
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