If you are tired of dry cakes, you have to try this recipe! It is the perfect classic marble cake, rich and moist!
When it comes to baking, often the simple recipes are the most satisfying! Chocolate vanilla marble cake or Marmorkuchen is one of the oldest pound cakes and it originated in Germany. It is also the base for Donauwellen “Danube waves”, a popular German sheet cake with marble cake as a base, German buttercream and cherries layered on top, and finished with a thick chocolate glaze.
Growing up in Germany, marble cake was probably the most popular cake among children. It would be baked in a fluted tube pan and dusted with icing sugar. To be honest, I always found it a little dry and never tried to bake one until I became a mom myself. First, I just tried to find the perfect pound cake. But having chocolate loving children, I wanted to give marble cake a try. My first try resulted in a pretty dry cake, just the way I remembered! But I decided to try again, looked closely at different recipes and then tried my own version. And I am quite happy with the outcome. I decided to add a chocolate ganache as glaze and flavoured it with some espresso powder – just because coffee makes everything better!
You will notice that I don’t add cocoa but chocolate to the batter. Adding cocoa would be similar to adding flour and would make the cake drier. This is a moist cake. I used a regular sized loaf pan but it turned out a little small for the amount of batter, so a 10″ tube pan seems like the better option.
1 cup butter
2 cups sugar
2 cups flour
1/2 tsp baking soda
2 tbsp vanilla sugar
1 cup sour cream
4 oz. dark chocolate, melted
Preheat the oven to 325 degrees (I have a convection oven and only heat it to 300) and generously butter a 10″ tube pan.
In a standing mixer with the paddle attachment, cream the butter,sugar, vanilla sugar and salt until light and fluffy. Add the eggs, one at a time, and continue beating, scraping down the sides in between.
In a bowl, sift together the flour and baking soda. Alternately, add the flour mixture and sour cream until just well mixed. Transfer approximately 1/2 of the batter (or a little less) to another bowl and stir in the melted chocolate.
Dollop the two batters alternately into the prepared pan and swirl a skewer around the mixture a few times to create the marbled effect.
Bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. Let the pan cool on a rack for 10 minutes, then invert the cake onto the rack and cool completely. You can just dust the cake with icing sugar or prepare the following glaze.
Chocolate Ganache Glaze
3 oz. good quality dark chocolate
2 1/2 oz. whipping cream
1/2 tsp espresso powder
Bring the cream to a simmer, remove from heat and mix in all the ingredients until melted.
You can also take the lazier route and put everything together in a bowl in the microwave for 1 minute. Then stir until well mixed.
Let the glaze sit for around 15 minutes until slightly firmer and pour over the cake.