Marbled coffee cake
oven, stand mixer with whisk, 2 bowls (large), sieve, bundt pan, wire rack, saucepan (small)
How to cream butter and sugar
How to whip cream
Nutrition per serving
- 33⅓ g sugar
- 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.
- 41⅔ g butter
- 41⅔ g confectioner’s sugar
Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.
- 33⅓ g flour
- ⅓ tbsp unsweetened cocoa powder
- 2 bowls (large)
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.
- 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.
- 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.
Spoon chocolate glaze evenly over the top and leave to set. Enjoy!