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(3 votes, average: 4.33 out of 5)
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Marble cake is a delicious, fun version of a classic pound cake. This Chocolate Marble Cake recipe is split into 2 halves, one plain pound cake, and the other chocolate. Dollops of the two batters are then put into the tin side by side, so that they swirl together in the cake as they bake. If you make sure the butter is soft before you make the cake, it couldn’t be easier. Eat as a simple dessert or as a sweet treat with a cup of good coffee.
Preparation
- Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch tin with butter or line with parchment paper. Set aside.
- Into one bowl, make the Vanilla Orange Batter. Sift together the almond flour, whole wheat pastry flour, baking powder, and salt. Stir in the sugar and make a well in the center. Add the eggs, butter and the orange zest or vanilla. Beat together with a hand mixer until well blended. If the batter seems stiff, add some milk, 1 tablespoon at a time. Set aside.
- In another bowl, make the Chocolate Batter. Sift together the almond flour, whole wheat pastry flour, cocoa powder, baking powder, salt, and cocoa powder. Stir in the sugar and make well in the center.; Add the eggs and butter. Beat together with a hand mixer until well blended. If the batter seems stiff, add some milk, 1 tablespoon at a time. Set aside.
- Using a clean spatula for each bowl, pour each batter into the prepared loaf tin, a few spoonfuls at a time, alternating between the two batters. Do not smooth the top.
- Bake for 40 to 45 minutes or until the cake is golden and a toothpick comes out clean. Let the cake sit for a 5 minutes in the tin, then turn it out to cool onto a wire rack. Serve as desired.
Ingredients:
Vanilla Orange Batter:
- ½ cup almond flour
- ½ cup whole wheat pastry flour (see Ann’s Tip) or unbleached all purpose flour
- ¾ teaspoon baking powder
- Pinch of salt
- ½ cup brown sugar (I like Florida Crystals), divided
- 2 large eggs
- ⅓cup unsalted butter, softened to room temperature
- Grated peel of 1 orange or ½ teaspoon vanilla essence
- 1 to 2 tablespoons milk
Chocolate Batter:
- ¼ cup plus 3 tablespoons almond flour
- ¼ cup plus 3 tablespoons whole wheat pastry flour or unbleached all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- Pinch of salt
- ½ cup brown caster sugar (like Florida Crystals), divided
- 2 large eggs
- ⅓cup unsalted butter, softened to room temperature
- 1 to 2 tablespoons milk
Nutritional Information
Calories
512 cals
Fat
33 g
Saturated Fat
15 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
7 g
Carbohydrates
48 g
Sugar
29 g
Fiber
6 g
Protein
11 g
Sodium
198 mg
*per serving
Ann's Tips and Tricks
Almond flour can be a bit pricey. If it is too rich for your pocketbook, substitute it with the same amount of whole wheat pastry flour. If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier cake.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but not the whole thing!
