Chocolate Marble Cake

Chocolate Marble Cake is a perfectly moist eggless cake. It is perfect for tea time snacking or even as a light dessert. It is good as a travel cake also. It’s a staple in my home and kids are always taking unlimited helpings.

Try more cake recipes here like zebra cake, upside down cake, truffle cupcakes.

I had mentioned on my Eggless Banana Quickbread post, how it got me my first commercial order – 3 Kg Cake. I was very skeptical of doing such an order as I don’t have that kind of infrastructure and till now have always baked goodies for family and friends only.

This order was placed by a dear friend who wished to carry the cake to her office on the occasion of her birthday. When I told her I couldn’t take this order, she argued that she would be anyways carrying sweets/ cakes from the market and spending a good Rs. 2000/- on it, so she might as well spend that money on homemade goodies.

After this, I really didn’t have much to say.

So with shaking fingers and thumping heart I executed my first order. She wanted slices done for easy distribution in her office. I don’t have a large oven, I use 26 ltr Microwave/ Convection oven and can bake only 1 loaf pan at a time.

Also I wasn’t sure that doubling the recipe and baking in a 9 inch spring-form would be able to give me  roughly 80 slices (the number she wanted).

So I stuck to baking the cake 4 times in one loaf pan. It was hard work due to this but it was worth all the effort.

My friend emailed from the office saying that the cake has overshadowed her birthday and people are only talking about this.

One thing led to another, upon eating this cake her friends from the office placed another 1.5 kg order with me. And now they want a baking class. Phew! I have agreed, still to work out a schedule that suits everyone.

I chose a simple recipe from Deeba as it had been in my Bookmarks for a very long time. I am so glad I did, it is perfect and as Deeba says, it is best to wait for 1/2 – 1 hour before de-molding, and best to slice the cake the next day, it does slice beautifully. I changed it minimally and had to bake it for 45 minutes when baked in a loaf pan.

Print Recipe

Chocolate Marble Cake

Soft, crumbly, light and perfect as a snack cake. It is eggless and can be made into many variations to suit the taste.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Baking, Snack

Cuisine: Vegetarian

Keyword: Bakery, chocolate, cupcake, eggless

Servings: 1 loaf cake

Ingredients

• 1½ cups all purpose flour sieved
• 1 cup yogurt home made curd
• ¾ cup sugar granulated
• ½ tsp baking soda
• 1¼ tsp baking powder
• ½ cup unsalted butter melted (or oil)
• 1 tbsp cocoa powder heaped
• glazed cherries for topping (optional)

Instructions

• Preheat oven to 200 °C for 10 minutes. Grease a 6 inch round tin or 8½ inch loaf tin, and line the bottom.
• Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
• Beat in the melted butter and vanilla essence. Next, slowly add the flour in 4 lots, blending in well after each addition.
• Take ⅓ of the dough in a separate bowl and stir in the cocoa. {You can make just vanilla as well, in which case, omit this step}
• Add ½ the vanilla batter to the bottom of the tin, smooth it out to spread across the whole surface. Add all the chocolate batter, and smooth it out too. It might be pretty thick, as mine was. Top with the remaining vanilla batter to make a third layer. Top with glazed cherries if using.
• Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 40-45 minutes or till a toothpick inserted into the cake comes out clean.
• Cool the cake for 30 minutes and then overturn onto a plate.
• Wait for at least 2 hours before slicing it, else it doesn’t slice neatly.

Notes

1. Replace ½ cup all purpose flour with ½ cup cocoa powder for chocolate cake.
2. Sprinkle with walnuts or cherries on top.
3. If you want to add dried fruits and nuts in the batter than slightly roast them and coat in flour before adding.
4. I used oil for my cake.
5. Like a quickbread it is best to slice the cake next day.
6. You can create any pattern you want and pour batter in any fashion. You can even pour the chocolate batter in between or any other way you like.