This tip guarantees a marbled cake as soft as a pastry.

Marble cake is always a popular snack, especially when you can make it really soft. To get a marble cake with the perfect texture, here’s a tip from the chef to know!

Great essential snack, marble cake is one of the cakes children’s favorites (and big kids). It’s no more complicated to make than a classic cake: just prepare a cake batter that you divide into two and color one of them with cocoa in powder. The other half remains plain or flavored with vanilla. This way we obtain the two colors of the marble! Unfortunately, obtaining the soft texture of marbled dough cakes or the famous Savane is not always so simple. In fact, marble cake cooks for a long time in the oven and can sometimes dry out. We often notice that the cocoa parts become drier in the mouth. To avoid this, there is a little chef’s secret…

How to make a truly moist marble cake?

So that the marble cake is soft afterwards cookingit’s about adding an element to the device. An ingredient that recipes don’t always mention otherwise, they do not contain large enough quantities! Julie Andrieu, aka The Notebooks Julie explains it to you : “To bring your incomparable softnessyou need to add a good dose of liquid cream“. Before separating the dough into two, the device must be relaxed with liquid cream ! This step is essential to ensure a soft, marbled cake. Don’t skimp on quantities : for example, for a marble cake for 8 to 10 people with 300 g of flour230 g of sugar, 180 g of butter and 2 eggs, it will be necessary to incorporate 25 cl of liquid cream.

The steps to follow to make a truly moist marble cake

For this recipe, remember to preheat the oven to 190°C on static heat and especially without rotating heat, the latter can also contribute to drying out your marble cake!

  • Butter and flour one mold cake approximately 27 cm long.
  • Beat 180 g of softened butter with 2 tablespoons of liquid vanilla and 230 g of sugar. When the mixture is homogeneous, incorporate 2 eggs, add 300 g of T55 flour mixed with 2 teaspoons of baking powder.
  • When the flour is well integrated, add liquid cream to relax the dough and add a pinch of fine salt.
  • Pour half of the dough (600 g) into another container and add 2 tablespoons of cocoa until you get a homogeneous mixture.
  • Place the dough in the pan, alternating layers of chocolate and vanilla. Tap the pan on the work surface to evenly distribute the dough.
  • Bake for 1 hour and 10 minutes at 190°C.

Turn out onto a wire rack and let cool before eating! You can store the marble cake in a cool place for up to 5 days. wrapping it in plastic wrap.

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