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Moist Marble Cake – Simple and Incredibly Delicious
Vivi

Moist marble cake

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This moist marble cake is one of the best I've ever baked, and the best part is: it's easy to make. The secret to its incredible moistness lies in the amaretto and milk soak, which is poured over the cake immediately after baking.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10 servings
Course: Baking
Cuisine: German
Calories: 325
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 150 g Butter softened
  • 150  g Sugar
  • 4 eggs Organic
  • 280  g wheat flour Type 405
  • 2 tbsp Baking powder
  • 125 ml Whole milk 3.5% fat
  • 20 g Cocoa powder
  • 30 ml Milk for the chocolate batter
  • 50 ml Amaretto or rum
  • 50 ml Whole milk for the soak, equal parts with Amaretto
  • 1 Pinch Salt
topping
  • 30 g Icing sugar or dark chocolate couverture
Alternertive

Equipment

  • 1 loaf tin 24 cm

Method
 

  1. Preheat the oven to 170°C top/bottom heat (160°C fan oven). Line a 24 cm loaf tin with baking paper.
  2. Cream the softened butter with the sugar and a pinch of salt. Gradually stir in the eggs until light and creamy.
  3. Mix the flour with the baking powder, sift into the batter. Add the milk and mix into a smooth batter.
  4. Pour three quarters of the batter into the tin. Mix the rest with cocoa powder and milk, pour on top and swirl with a spoon to create a marbled pattern.
  5. Bake for 50–60 minutes on the second-lowest shelf. Skewer test to check it's done.
  6. Mix the Amaretto and milk and pour evenly over the warm cake. Cool, then chill for an hour.
  7. Dust with icing sugar or coat with melted chocolate icing before serving.

Nutrition

Calories: 325kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 100mgSodium: 156mgPotassium: 122mgFiber: 1gSugar: 18gVitamin A: 504IUCalcium: 58mgIron: 2mg

Video

Notes

▷ Tausche den Puderzucker mit einer Schokoladenglasur aus: Dafür wird Schokoladenkuvertüre zusammen mit Öl über einem Wasserbad langsam geschmolzen. Alles mit einem Schneebesen verrühren, damit die Schokolade gleichmäßig schmilzt. Achtung: der Topf darf nicht das Wasser berühren und das Wasser darf nicht kochen. Dann funktioniert alles!

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