Time: 2 hours 30 minutes
Complexity: easily
Servings: 10-12

A marbled chocolate-vanilla cake always looks much more impressive and festive than plain chocolate or vanilla. And it's easy to make; even a beginner can handle this recipe. Knead the dough, set some aside, and stir in the dry hot chocolate mix. Then, alternately spoon the two types of dough into the pan and bake. The cake turns out delicious, moist, and bursting with contrasting flavors in a single bite.

Ingredients:

• 220 g of butter at room temperature + extra for greasing the pan
• 1 and 3/4 cups flour
• 0.5 tsp fine salt
• 4 large eggs at room temperature
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 1 and 1/4 cups sugar
• 0.5 cups dry hot chocolate mix or cocoa
• Special equipment: Bread pan measuring 22 x 12 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, premium flour, eggs, sour cream, vanilla extract, sugar, hot chocolate mix

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Preparation:

Step 1
• Position a rack in the lower third of the oven and preheat the oven to 160°C. Grease a baking dish with butter.
Step 2
• Sift flour and salt into a medium bowl. In a small bowl, whisk together the eggs, sour cream, and vanilla.
Step 3
• In a large bowl, beat the butter with a mixer on medium speed until smooth. Gradually add the sugar, 1/4 cup at a time, beating it into the butter.
Step 4
• Continue beating until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl if necessary.
Step 5
• Reduce mixer speed to low. Beat in the flour, 1/4 cup at a time, for 30 seconds. Gradually whisk in the egg mixture. (Be careful not to overbeat.)
Step 6
• Pour about 1/3 of the batter into a bowl and stir in the dry hot chocolate mixture. Spoon half of the remaining vanilla batter into the prepared pan, smoothing the top with a spatula. Spoon half of the chocolate batter over the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Insert a wooden skewer through the batter and swirl it to create a marbled pattern of the two batters. Tap the pan on the counter.
Step 7
• Bake until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed, 1 to 1 1/2 hours.
Step 8
• Let the cake sit in the pan for a few minutes, then turn it out onto a wire rack and cool completely.
  
  

  Note

  
  It's best to avoid using hot chocolate or cocoa mixes that contain powdered milk or other dairy products, as they can alter the texture and structure of the cake.

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