An unmissable classic of French pastry-making: two delicious batters interlaced create a spectacular marble pattern. Soft and tender inside with a hint of chocolate, this cake will delight everyone with every slice.
⏱️70 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
200 gsoftened butter
200 ggranulated sugar
4 pièceseggs
250 gflour
1 sachetbaking powder
100 mlmilk
40 gunsweetened cocoa powder
1 cuillère à caféliquid vanilla
1 pincéesalt
Instructions
1PREHEAT THE OVEN: Set your oven to 180°C in static heat mode. Generously butter a rectangular or round baking pan approximately 20-22 cm in diameter, then dust it with flour, tapping to remove excess. This pan preparation is essential for a perfect release of the marbled cake.
2PREPARE THE CREAM: In a mixing bowl, whisk the softened butter with sugar until you obtain a whitish, light and fluffy mixture, which should take about 3-4 minutes with an electric mixer. This step incorporates air and creates an airy texture. Add the eggs one at a time, whisking well after each addition for better emulsification.
3MIX THE DRY INGREDIENTS: Sift together the flour, baking powder and salt in another bowl. This step eliminates lumps and aerates the flour for a more tender cake. Add this mixture to the cream by alternating with the milk: start and end with the flour to avoid breaking down the preparation.
4DIVIDE THE BATTER: Pour two-thirds of the plain batter into the prepared pan, smoothing the surface well with a spatula. Transfer the remaining third to a mixing bowl and blend in the sifted cocoa powder and vanilla until you obtain a homogeneous chocolate batter with no lumps.
5CREATE THE MARBLED EFFECT: Using a spoon, pour the chocolate batter in parallel lines over the plain batter in the pan. With the tip of a knife, make strokes perpendicular to the batter to create a beautiful veined marble effect. Work gently so the patterns remain visible without over-mixing.
6BAKE: Slide the pan into the center of the oven for 40-45 minutes at 180°C. The cake is done when a toothpick inserted into the center comes out with a few crumbs (no liquid batter). The surface should be lightly golden and elastic to the touch.
7LET REST: Remove the cake from the oven and let it cool 10 minutes in the pan before turning it out onto a wire rack. Wait at least 2 hours before serving to allow the crumb to stabilize and the center to cool completely. The cake will keep for 3 days in an airtight container.