Childhood Marble Cakes – Individual Portions

Mini Marble Cakes

For 8 mini cakes

Difficulty: easy

Price: medium

Preparation time: 25min

Cooking time: 18min

For the plain batter

For the chocolate batter

1 tbsp + 1 tsp unsweetened cocoa powder

1 tbsp + 1 tsp hot milk

Preheat the oven to 175°C.

Butter and flour the molds of the mini cake pan.

Whisk the eggs with the sugar and vanilla until frothy and slightly pale.

Mix in the cooled melted butter and whole milk.

Add the sifted flour with the baking powder and salt.

Mix with a rubber spatula without overmixing until the batter is smooth and homogeneous.

Divide the batter into two equal portions in two mixing bowls.

Dissolve the cocoa powder in the hot milk until smooth and lump-free.

Incorporate into the first portion of batter, mixing until the color is uniform and nicely chocolatey.

Pour a spoonful of vanilla batter into the bottom of each mold.

Place a spoonful of chocolate batter on top without mixing.

Cover with a final spoonful of vanilla batter.

Run a toothpick or skewer through each mold in a zigzag motion from left to right to create the marbled effect without overmixing the two batters.

Bake for 16 to 18 minutes until the tip of a knife comes out clean and the surface is lightly golden.

Do not open the oven before 14 minutes.

Let cool for 5 minutes in the pan before gently unmolding onto a cooling rack. Serve warm or at room temperature.