Moist marble cake with icing

Moist marble cake with icing

The classic in the Gugelhupf form – airy, light, chocolaty.  Perfect to take with you or freeze! 

INGREDIENTS

FOR THE SCRUB DOUGH
250 g soft butter
200g sugar
1 pack of vanilla sugar
1 pinch of salt
5 eggs
250 g flour
3 tsp baking powder
3 tbsp milk
2 tbsp baking cocoa
1 tablespoon of sugar
50 ml milk
some butter for the mold

FOR THE GLAZE

150 g dark chocolate couverture
50 g white chocolate coating

PREPARATION

1st step
Grease the Bundt cake tin (Ø22 cm).  Preheat the oven to 180 degrees (fan oven: 160 degrees).

2nd step
Beat soft butter with sugar, vanilla sugar and salt until fluffy.  Gradually add the eggs.  Mix the flour with baking powder and stir in alternately with 3 tablespoons of milk. 

Pour half of the dough into a bowl.  Mix the cocoa with the sugar and the remaining milk and stir into half of the dough.  Pour half of the light dough into the mold and smooth it out.

3rd step
Place half of the dark dough on top and smooth it out as well.  Repeat process.  Use a fork to make circles in the mold to create the marbling. 

Smooth it out again.  Bake for about 50 minutes.  Let cool on a cake rack.  Loosen the edge with a knife, carefully turn the cake out and place it on a cake rack.

4th step
Roughly chop the couvertures and melt them separately in bowls over a water bath.  Pour the dark chocolate over the cake and spread it around. 

Place white couverture on top in blobs and marble with a skewer.  Let it dress for approx. 30 minutes.

Our tip: alternative to chocolate icing!
Especially on warm days, you can simply sprinkle the marble cake with powdered sugar.