This moist marble cake is one of the best I’ve ever baked – and the best thing about it is that it’s easy to make. The secret to its incredible moistness lies in the syrup, which is poured over the cake immediately after baking. A mixture of Amaretto and milk is poured over the warm cake to keep it extra moist and fresh for longer – if it doesn’t get eaten first, that is. Be sure to give it a try!
Ingredients for moist marble cake
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Basic dough
Butter: softened – you can also easily make your own butter. Click here for the recipe.
Sugar: I don’t eat much sugar; the 150 g in the recipe is enough for me. If you prefer it sweeter, I recommend using 30 to 50 g more sugar.
Organic eggs: To test whether eggs are fresh, place them in a glass of water – fresh eggs sink to the bottom, older eggs float to the top.
Flour: Type 405 wheat flour is best, as it makes the dough light and fine.
Baking powder: provides the necessary lightness.
Whole milk (3.5% fat): I recommend this for this marble cake, as its higher fat content makes the dough smoother and moister. Compared to low-fat milk, it also contributes to a fuller flavour, which is particularly advantageous in baked doughs.
For the chocolate dough
- Cocoa powder – gives the cake its chocolate flavour.
- Milk – ensures the right consistency.
Soak
- Amaretto (alternative: rum) and whole milk in equal parts – adds a special touch and keeps the cake moist.
- Also cream with bitter almond oil, milk only, cream only.
Topping
- Icing sugar: for the perfect finishing touch
- or chocolate icing: made from dark chocolate couverture & neutral rapeseed oil for a shiny, chocolatey glaze
Preparation
Preparation: Preheat the oven to 170°C top/bottom heat (160°C fan oven). Line a loaf tin (24 cm) with baking paper.
Prepare the dough: Cream the softened butter with the sugar and a pinch of salt. Gradually stir in the eggs until the mixture is light and creamy.
Add the flour mixture: Mix the flour with the baking powder and sift into the dough mixture. Add the milk and mix everything into a smooth dough.
Marbling: Pour about three quarters of the batter into the prepared loaf tin. Mix the remaining batter with cocoa powder and milk. Pour this chocolate mixture onto the light-coloured batter and fold in with a spoon in a wave-like motion to create the typical marbled pattern.
Nutty note: A few chopped hazelnuts or almonds in the batter give the cake a special texture.
Baking: Bake the cake on the second lowest shelf in the preheated oven for 50–60 minutes. Test with a skewer: If no dough sticks to the wooden skewer, the cake is done.
Soak: Remove the finished cake from the oven, but leave it in the tin. Mix the Amaretto and milk and pour evenly over the warm cake. Then leave to cool and place in the fridge for an hour.
Non-alcoholic version: Replace the Amaretto with additional milk or orange juice.
Decorate & serve: Before serving, sprinkle with icing sugar or cover with chocolate icing. For the icing, melt the chocolate coating with oil in a bain-marie and spread evenly over the cake.
Extra chocolatey: For chocolate lovers, a handful of chocolate chips can be added to the dough.
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