Soft and moist marble cake

Everyone should know this classic and very well-known cake: marble cake. A memory from my childhood, it’s super soft and can also be served with powdered sugar.

Ingredients:

(english cake)

6	eggs L at room temperature
275g	sugar
7g	vanilla extract
3g	salt
240g	vegetable oil
300g	sour cream at room temperature
240g	milk at room temperature
530g	flour
18g	baking powder
150g	dark chocolate

Instructions:

Step 1Preheat the oven to 170°C (upper/lower heat) and grease the baking pan well.
Step 2In the mixer bowl beat the eggs, sugar, vanilla and salt at high speed for 5 minutes (until you get a light and fluffy cream).
Step 3In a kitchen bowl mix the oil, sour cream and milk.
Step 4Reduce the speed of the mixer and add in the oil mixture slowly in a thin stream while stirring until combined.
Step 5Sift in the flour and the baking powder and mix it only until you get a formed batter (do not overmix it!).
Step 6In a separate bowl melt the chocolate (you can melt it in the microwave in a few 15-second-pulses).
Step 7Divide the batter evenly into 2 bowls and add the melted chocolate to one of them.
Step 8Stir gently until combined.
Step 9Pour half of the bright batter into one pan and the other half into the second pan.
Step 10Repeat this action with the chocolate batter (on top of the bright batter).
Step 11Use a fork or a knife to swirl through both pans in circular motions to create the marble effect.
Step 12Bake the cakes for 30-40 minutes (until the cakes are puffy, golden and a toothpick inserted in the centre comes out with moist crumbs).
Step 13Cool completely at room temperature.
Step 14Before serving you can sprinkle the cakes with powdered sugar.

Notes, clarifications, pro tips, and more:

The cake is kept in a closed container at room temperature for 2-3 days. On particularly hot days, it is best to keep it in the fridge and take it out half an hour before serving.
You can keep it in the refrigerator for up to a week or freeze it for up to a month (better to cut it to servings before freezing, and then you’ll be able to defrost just the number of servings needed).