Marble Cake in a Small Springform Pan

May 27, 2018

Marble cake is one of the classic variations of pound cake — really the same recipe, just with a bit of cocoa added. This is a “half marble cake” of sorts. Instead of the usual 200 g of each ingredient for a standard springform, I use 100 g here. That gives a small cake, so I use a small springform pan to match.

2 marble cakes © kvalifood.com

Ingredients

Yields 1 small cake

Wet

100 g sugar
100 g eggs, 2 pcs
100 g butter
3 tbsp thick yogurt (or cream), optional

Dry

100 g flour
½ tsp baking powder
2 tbsp cocoa

http://www.youtube.com/watch?v=xhYtXrvVjf8

Directions

Wet ingredients

Melt the butter over low heat.

Mix eggs, sugar, and melted butter together. Add the yogurt or cream if using.

Dry ingredients

Mix the flour and baking powder.

Combining

Mix the wet and dry ingredients into a batter.

Stir the cocoa into 1/3 of the batter.

Pour the light batter into the pan.

Carefully add the dark batter on top.

Marble it with a finger or the handle of a spoon. It doesn’t need to look perfect — it changes as it bakes.

Bake 25–30 minutes at 340°F (170°C). The cake is small so it dries out faster than a full-sized one.

Notes

Yogurt or cream makes the cake more moist.

In a full-sized marble cake you’d layer “light > dark > light” several times, but there isn’t enough batter for that here.

You can also bake this in a small square pan.

Gluten-free version

It works well with gluten-free flour. Or even better, a 1:1 mix of almond flour and cornstarch.