Chocolate marble cake

Chocolate marble is a classic that we never get tired of at home.
There are also several recipes on the blog. For example, you can find the recipe for marbled white chocolate and matcha tea (here). I admit all the same a preference for chocolate. that we find in this cake marbled chiffon (here), in this bundt cake (here), or in this cheesecake (here)…

Still in the chocolate marbled version, I wanted to redo the zebra cake (here), but I was curious to test it in a cake tin. I added a very chocolatey icing to it to make it even more delicious.
Well, that’s really great!
Chocolate marble cake:

3 eggs
150g sugar
190g flour
60g sunflower oil
1/2 sachet of yeast
15g bitter cocoa
60g milk + 20g
1 tsp vanilla extract

40g dark chocolate (70%)
milk

Separate the whites from the yolks.

Beating egg whites.

When they start to foam, add 75 g of sugar by teaspoons.

Whisk the yolks eggs with the remaining 75 g of sugar until the mixture is frothy.
Add the milk. To mix together.
Sift the flour with the baking powder over the dough. To mix together.

Add the oil. To mix together.
Add the egg whites. First a third while whisking to soften the dough, then the rest delicately with a spatula.



Divide this batter into two bowls.
In the first bowl, add the cocoa and the remaining 20 g of milk. To mix together.

In the second, add the vanilla extract. To mix together.

Preheat the oven to 180°C.

In a cake mold pour in the center a tablespoon of cocoa paste.
In the center of this spoon, pour a tablespoon of plain paste.
In the center of the latter, pour a tablespoon of cocoa paste…
Continue like this until the dough is used up. It takes a bit of application, but the result will be worth the effort.

Bake for approximately 40 minutes. Check for doneness with a wooden skewer that should come out dry. If not, extend for 5 minutes…

Turn out onto a wire rack.



Prepare the icing.
Melt the chocolate in pieces with 1 tablespoon of milk for 30 seconds in the microwave. Mix vigorously.
Heat again for a few tens of seconds if necessary.
Add a little more milk until you have a smooth but not too runny topping.

Pour the topping over the still warm cake.

To finish: what we all love about marbled cakes is discovering the pretty designs that are hidden inside… There is a part of magic.
I really like the nice circles we got this time.

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