German Marble Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 3/4 cups Flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 2/3 cup Buttermilk

• Other

  • ¼ cup or plus 1 tbsp (or 30g cocoa powder

Found on foxyfolksy.com

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
• 1¾ cups (or 193g) flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup (or 150g) sugar
• 3 eggs
• 1 tsp pure vanilla extract
• ⅔ cup buttermilk
• ¼ cup or plus 1 tbsp (or 30g) cocoa powder

Directions

• Grease and line a 9x5inch (22x13cm) loaf pan or grease and flour a 20cm bundt pan. Preheat oven to 350°F/180°C.
• Combine together the flour, baking powder, and salt and set aside. Dissolve baking soda in buttermilk and set aside.
• In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add and beat eggs, one at a time, until well combined. Scrape down the sides of the bowl from time to time. Add vanilla extract . Add half of the flour mixture then the buttermilk and then the other half of flour mixture. Mix well. Set aside ⅓ of the batter.
• In a smaller bowl, mix cocoa and ¼ cup plus 2 tablespoons boiling water until smooth. Add the reserved ⅓ batter to the cocoa mixture and mix well.
• Spoon vanilla batter into the prepared pan to form the first layer then alternate with a thin layer of chocolate batter. Lightly tap the pan on the counter surface 2-3 times every after addition of a layer. Repeat this process until all batter are used up. This will create a cleaner marble effect than swirling a knife through the batter.
• Bake for 40-50 minutes or until toothpick inserted in center comes out clean.
• Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack.