This is a cake that I had wanted to prepare for a long time, it is so beautiful! It is easy peasy to prepare, very colorful, tasty, juicy, what more could you ask for? It is a fantastic option as a snack or as a breakfast, with a delicious tea or coffee!
I recommend using a plum cake mold so that it comes out high and the marbled effect is seen.
Colorful chocolate and vanilla sponge cake that creates a marble effect, ideal as a snack or breakfast. Easy, nice and cheap.
Irene Arcas
Kitchen: Spanish
Recipe type: confectionery
Calories: 250
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
150 g of sugar
3 eggs
a pinch of salt
2 teaspoons of vanilla essence
150 g vegetable margarine
150 g wheat flour
1 sachet of backing powder
70 g of pure cocoa powder (not sweet)
70 g of sweet cocoa (type Colacao, Nesquik ...)
Preparation
We preheat the oven to 180º. We prepare an oven-safe plum cake mold and grease it with sunflower oil or margarine.
We put the butterfly in the glass and add the sugar, the eggs and the pinch of salt. We program 3 minutes, temperature 37º, speed 3 1/2. After that time we program 3 minutes, speed 3 1/2, but without temperature and we remove the beaker, so that air can enter and ride better.
We add the vanilla essence, the margarine, the flour and the yeast. We mix 30 seconds, speed 3 1/2.
We pour half of the mixture into the mold, reserving the other half inside the glass. We add all the cocoa to the glass and program 30 seconds, speed 3 1/2, or as long as you need to mix well.
We add the chocolate mixture to the mold, on top of the white mixture that we had already added. With a fork, lightly mix both doughs from top to bottom. Be careful, they should not be mixed completely, just a little, so that the colors are well separated when cutting. So we just give it 2 or 3 strokes of the fork and voila.
Bake at 180º (if we have a fan function we activate it and lower it to 175º) for 45-60 minutes. I recommend that when 35 minutes pass we cover the cake with a bit of albal paper so that the surface does not burn. After 45 minutes, we prick it with a stick or a fine knife to see if it comes out dry. If not, bake until well cooked inside.
Let it cool down and store it in a tupper or a plastic bag so that the surface does not harden.
Hahaha that's true!! What a coincidence huh? OMG with chocolate glaze it has to be to die for !! Many for following us and for leaving us this comment. A hug.
Hi Loli, could it be because I have had too much baking time? How long have you put it / temperature / type of mold? It should not be dry or hard, of course. Thanks for writing to us!!
Hello Elisa, it is normal for the chocolate mixture to be thicker, precisely so that it maintains its shape and does not mix with the white part. Anyway, if you see that it is unmanageable, add a splash of milk and mix it for a few seconds to make it more liquid and that you can take it out of the glass easier. Thanks for following us!
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I coincidentally did it this week without realizing your name! but since I'm a sweet tooth, I covered mine with chocolate glaze. Kisses
Hahaha that's true!! What a coincidence huh? OMG with chocolate glaze it has to be to die for !! Many for following us and for leaving us this comment. A hug.
Hi, what kind of margarine do you use?
I mean the brand. Thanks
Hi Susana, I have used Hacendado light margarine, but any vegetable margarine of any brand will work for you. You will tell me!!
and it can't be made with butter?
Yes Evam, substitute butter for the amount of margarine and voila. 🙂
Can I use sunflower oil instead of butter / margarine?
You wanted to know how many teaspoons the yeast envelope corresponds to, because here in Mexico there is no such presentation. Thanks.
This recipe can be made without an egg by substituting it for milk?
Hello Son, we believe that if you substitute it for Ideal milk it can look good on you. Do you try and tell us how are you? Thanks for writing to us!!
I have made the recipe as it comes, but the cake with chocolate has been very dry and hard, in what could I have failed?
Hi Loli, could it be because I have had too much baking time? How long have you put it / temperature / type of mold? It should not be dry or hard, of course. Thanks for writing to us!!
I was delicious, ideal for breakfast !!
Thank you very much.
Great Vero! Thank you very much 🙂
Well, the chocolate mixture has been very thick and I couldn't mix it or anything so I wrapped it all up to see what comes out.
Hello Elisa, it is normal for the chocolate mixture to be thicker, precisely so that it maintains its shape and does not mix with the white part. Anyway, if you see that it is unmanageable, add a splash of milk and mix it for a few seconds to make it more liquid and that you can take it out of the glass easier. Thanks for following us!
Hello, I would like to know if I can substitute wheat flour for cornstarch since I am celiac and I would like to try this recipe.
Hi Paula, yes you can, no problem 🙂 Thanks for writing us!