Chocolate Marble cake

A recipe full of nostalgia: Marble cake! It's particularly tender, with a soft texture that lasts for several days, and vanilla and chocolate marbling that changes with each preparation. Here are all our tips for perfect success at home.

Preparation 10 min
Cooking time 50 min
For 8/10 servings

Ingredients

- 8 eggs
- 250g plain flour
- 250g butter
- 225g caster sugar
- 1 vanilla pod
- 250g dark chocolate
- 20g baking powder
- 50g icing sugar for the egg whites

A nostalgic recipe: Marble cake! It's particularly tender, with a soft texture that lasts for several days, and vanilla and chocolate marbling that varies with each preparation. Here are all my tips for perfect success at home.

Highlights of this marble cake recipe :

Flavour: The delicate combination of vanilla and cocoa in a gourmet cake.

Texture: Exceptionally moist, this cake keeps for several days, making it ideal for a snack for young and old alike.

Difficulty level: Easy to prepare! The only technical step is to alternate the chocolate and vanilla doughs in the tin, so it's not too complicated. A simple cake tin is all you need.

Tips for keeping your cake moist:

To preserve the tenderness of your marble cake, keep it at room temperature, in an airtight container or wrapped in cling film or aluminium foil. This way, it can remain deliciously moist for up to 4 days, protected from light and heat.

Instructions

- Pre-heat the oven to 190°C .

- Mix the butter and sugar vigorously to obtain a light, creamy mixture. Separate the egg whites from the yolks, then add the egg yolks, flour and baking powder.

- Break the chocolate into small pieces and melt in a bain-marie until you obtain a smooth mixture.

- Use an electric mixer to beat the egg whites until soft peaks form. Add a third of the icing sugar, whisking well, before adding another third and then the rest.  Whisk well each time, until the sugar dissolves. Once all the icing sugar has been added, continue to whisk on high for 3 minutes then incorporate them into the mixture.

- Divide the mixture in half. Scrape out the vanilla seeds from the pod and add to one batch. Add the melted chocolate to the other batch and mix well.

- Grease the loaf dish and pour in the 2 mixtures, alternating the batches.

- Insert a thin knife in the layers and make the movement of the number "8" along the length of the dish, to create the marble pattern of the cake.

- Bake for 50 minutes or until the tip of a knife comes out dry. Leave to cool for a few moments and turn out onto a rack.