A moist marble cake a balance between the flavor of vanilla and chocolate.
Keyword marble cake
Prep Time 15minutes
Cook Time 45minutes
Author Muna Kenny
1 3/4cupall-purpose flour
2 ¼teaspoonbaking powder
6tablespoonsoft unsalted butter
3large eggs at room temperature
5tablespoonsunsweetened cocoa powder
Preheat oven to 350F/180Butter or line with parchment paper a 9 by 5-inch loaf pan and set aside.
Sift together the flour, baking powder, and salt set aside.
In a bowl, beat the butter and sugar until creamy and fluffy, this will take 5 minutes on medium speed if using an electric mixer. Add the oil and beat for another minute.
Add the eggs one at a time and beat until combined. Scrap the sides of the bowl and continue beating. Add the vanilla and beat for one minute.
Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour.
Set aside 1/3 of the batter.
In a different bowl, mix the cocoa powder with the boiling water, and then add the cocoa mixture to the reserved 1/3 of the cake batter, mix well.
Spoon both batters into the prepared pan in 2 layers, alternating spoonful of vanilla and chocolate to simulate a checkerboard.
To create the marbling effect, run a table knife through the batters in a swirling motion.
Bake the cake on the middle shelf for 40 to 45 minutes, or until a skewer inserted in the middle of the cake comes out clean.
If you have used parchment paper in the pan, then pull the cake out of the pan from both side of the parchment paper and place it over a cooling rack for 10 minutes, then remove the cake from the parchment paper and keep it on the cooling rack to cool completely.
If you are not using parchment paper, then remove the pan from the oven and transfer it to a cooling rack, after 7 minutes remove the cake from the pan and place it over the cooling rack to cool completely.