Marbled coffee cake

Nutrition per serving

• Step 1/6

  
  • egg
  • 33⅓ g sugar
  • oven
  • stand mixer with whisk

  Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.

• Step 2/6

  
  • 41⅔ g butter
  • 41⅔ g confectioner’s sugar

  Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.

• Step 3/6

  
  • 33⅓ g flour
  • ⅓ tbsp unsweetened cocoa powder
  • 2 bowls (large)
  • sieve

  Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.

• Step 4/6

  
  • butter (for greasing)
  • flour (for dusting)
  • bundt pan
  • wire rack

  Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.

• Step 5/6

  
  • 1⅔ g butter
  • 66⅔ g dark chocolate cake glaze
  • saucepan (small)

  Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.

• Step 6/6

  

  Spoon chocolate glaze evenly over the top and leave to set. Enjoy!