I love chocolate marble cake. It’s easy to make and it’s just good for any occasion. You can have some for dessert, with your morning coffee or with an afternoon or evening tea. It has just enough chocolate if I’m craving something chocolaty, but it’s not too rich or heavy on the stomach.
- 180 grams (6 ounces) semisweet or bittersweet chocolate, chopped
- 180 ml (3/4 cup) milk, divided
- 300 grams (10 ounces) all purpose flour
- 3 teaspoons baking powder
- 1/2 tsp salt
- 90 ml (6 tablespoons) plain yogurt or sour cream (I prefer sour cream)
- 165 grams (6 ounces) unsalted butter, room temperature
- 255 grams (9 ounces / 1 cup 2 tablespoons) white granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 160°C (325°F) and place rack in the center of the oven. Butter and lightly flour the pan, then line it with parchment paper. I used a cake pan, but you could easily use a loaf pan instead.
- Melt the chocolate and 1/2 of the milk in a stainless steel bowl, that has been placed over a pot of simmering water. Mix it well, then remove from heat and set aside.
- In a separate bowl, whisk together the flour, baking powder and salt.
- In a small bowl whisk the yogurt with he other half of the milk and vanilla extract.
- In a separate bowl beat the butter with the sugar, until light and fluffy. Beat in the eggs, one at a time, until well combined. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour and yogurt mixture. Do it in 3 additions, beginning and ending with the flour.
- Spoon half of the batter into a separate bowl and add the chocolate mixture to one half. Mix it well with a spoon.
- Place spoonfuls of the two mixtures (using 2 spoons!) into the prepared pan, alternately – first a few spoons of vanilla, then chocolate, etc.
- Run a knife through the two batters to get a marbled effect, but don’t over mix!
- Bake for about 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for at least 10 minutes, then remove the cake from the pan and let it cool completely.
Cover it with foil, so that it doesn’t become dry overnight.
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