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Marble Cake with Rum

Marble Cake with Rum: 12 Indulgent Layers of Flavor

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  • Author: Anna
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This classic German Marble Cake, known as Marmorkuchen, features a moist and fluffy vanilla and chocolate batter swirled together for a stunning marbled effect. Infused with hints of rum and lemon zest, this cake offers a sophisticated flavor perfect for afternoon coffee or celebrations.

Ingredients

Scale
  • 100 grams butter
  • 280 grams sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 Tablespoons spiced rum (Austrian STROH rum recommended)
  • 6 large eggs, separated (yolks and whites)
  • 1 pinch sea salt
  • 280 grams flour
  • 8 grams baking powder
  • 100 milliliters milk
  • 20 grams good cocoa powder (fair trade preferred)
  • 20 milliliters milk
  • 140 grams semi-sweet chocolate chips or good quality chocolate bar (fair trade preferred)
  • 40 grams butter (room temperature)

Instructions

  1. Set your oven to 310°F (155°C) on convection or 355°F (180°C) on traditional setting to prepare for baking.
  2. Using a stand mixer with paddle attachment, beat soft butter with 160 grams sugar, vanilla extract, lemon zest, and spiced rum until creamy, about 3 minutes. Scrape bowl sides clean.
  3. Gradually add one egg yolk at a time to the butter mixture, blending thoroughly after each addition.
  4. In a separate bowl, beat egg whites with a pinch of sea salt using a hand-held blender until almost stiff. Add remaining 120 grams sugar and beat until stiff peaks form.
  5. Combine flour and baking powder by sifting, then alternately add them along with milk to the butter-egg yolk mixture using the stand mixer on low or folding gently with a spatula.
  6. Carefully fold whipped egg whites into the batter until no visible streaks of flour or egg white remain, ensuring a light, airy texture.
  7. Grease the bundt pan well with butter and dust with flour to prevent sticking. Avoid non-stick sprays unless using silicone pans.
  8. Pour half the batter into the pan. Add cocoa powder and extra milk to the remaining batter and fold in gently until combined. Pour this chocolate batter into the pan over the vanilla batter.
  9. Using a butter knife or fork, gently swirl the two batters to create the marble effect without overmixing.
  10. Place in oven and bake for 40 to 50 minutes. Check doneness with a toothpick starting at 40 minutes – it should come out clean or with a few moist crumbs but no wet batter. Avoid overbaking to keep cake moist.
  11. Let cake cool in the pan for 5 to 10 minutes before carefully inverting it onto a cooling rack to remove the bundt pan.
  12. Microwave chocolate chips in a microwave-safe container for 2 minutes, stirring every 30 seconds until smooth. Stir in room temperature butter. Spread glaze evenly over the warm cake and allow it to run down the sides.
  13. Optionally decorate with sprinkles, chocolate candies, or gummy bears for festive occasions. Serve fresh or at room temperature, commonly enjoyed with coffee.

Notes

  • Use fair trade ingredients for better quality.
  • Check for doneness to avoid overbaking.
  • Decorate according to the occasion.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 375
  • Sugar: 26 g
  • Sodium: 150 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 49 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 150 mg

Find it online: https://chroka.com/marble-cake-with-rum/