The classic vanilla and cocoa two-tone marble cake easily becomes a favourite of the whole family.
Materials
175g unsalted butter at room temperature, plus extra for the mould
275g powdered sugar
3 large eggs, lightly beaten with a wire
300g plain flour
2 tsp. baking powder
¼ tsp. salt
175g sour cream, at room temperature
3 tsp. cocoa powder
1 tsp. tablespoon whole milk
Procedure
Step 1: Preheat the oven to 180°C in the air. Lightly butter a round mold with a capacity of 900g. and lay a strip of baking paper so that the excess sticks out.
Step 2: Place the butter and sugar in a large bowl and beat in a mixer for 5 minutes or until fluffy. Add the eggs one at a time, mixing until combined before adding the next.
Step 3: Mix the flour, baking powder and salt in another large bowl. Once all the eggs are combined, add the flour mixture in three phases, alternating with the sour cream and starting and ending with the flour. Divide the mixture equally into two bowls. Sieve the cocoa powder over one bowl, add the milk and beat until the ingredients are smooth.
Step 4: Spoon alternately the plain and chocolate mixture into the form in drops, laying them out almost like a chessboard. Tap the mould lightly on a work surface to eliminate any air pockets. Use a stick to stir the mixtures for a while, as we want to maintain the separation between the layers.
Step 5: Bake for 1 hour and 10 minutes or until a knife inserted into the middle of the cake comes out clean. Leave it for 15 minutes in the tin to cool, before using the baking paper to carefully transfer it to a wire rack to cool completely.
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