Marbled Vanilla Chocolate Cake
Dive into this revisited classic that combines the sweetness of vanilla with the intensity of chocolate. Its soft texture and melting glaze make it the perfect dessert for all occasions. A cake that will delight young and old with its characteristic marbled pattern and irresistible taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large bowl, beat the softened butter and sugar until you get a creamy and whitish mixture. Incorporate the eggs one by one, making sure to mix well after each addition. Pour in the milk and vanilla extract then mix until homogeneous.
- 2
Sift together the flour and baking powder, then gradually incorporate them into the preparation, mixing gently to avoid lumps. Obtain a smooth and homogeneous dough.
- 3
Separate the dough into two equal parts. In one of the parts, add the cocoa powder and mix vigorously until you get a perfectly smooth chocolate dough.
- 4
Alternately pour spoons of vanilla dough and chocolate dough into a previously buttered and floured cake pan. Using a knife blade, trace spirals in the dough to create the characteristic marbled pattern.
- 5
Bake at 170°C (convection heat) for 45 minutes. Check the cooking by inserting a knife blade into the center of the cake: it should come out dry. Let cool completely before unmolding.
- 6
Melt the chocolate and butter in a double boiler or microwave in short bursts. Add the milk and mix until you get a smooth, shiny and perfectly fluid texture. Pour the glaze over the cooled cake and spread it gently with a spatula.
- To enhance the marbled effect, add a tablespoon of liquid cream to the chocolate part: it will become more flexible and darker.
- Replace the cocoa powder with 50g of melted dark chocolate for a deeper flavor and even softer texture.
- Place a small ramekin of water in the oven during baking. The generated steam will prevent the cake from drying out.
- Let the cake cool for 10 minutes in the pan before unmolding it onto a rack.
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