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.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 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.
