German Marbled Chocolate Cake Recipes

GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
• In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
• Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
• Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

GERMAN MARBLED CHOCOLATE CAKE

Steps:

• Preheat oven 350°, butter and flour a 10-inch square pan.
• Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
• Add sugar, then eggs one at a time, blending well.
• Blending on low speed add the flour and then the vanilla, set aside.
• Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
• Sift flour, baking powder and salt.
• Beat eggs with blender on medium speed for 1 minute.
• Add sugar and vanilla to egg mixture.
• Slowly blend in the chocolate butter mixture, beating on low until well mixed.
• Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
• Pour 2/3 of the chocolate batter into prepared pan.
• Spoon the cream cheese batter on top of the chocolate layer.
• Pour the remaining chocolate batter on top of the cream cheese layer.
• Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
• Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
• Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
• Sprinkle with icing sugar if desired.

GERMAN MARBLE CAKE

Steps:

• Beat butter and sugar until fluffy.
• In a separate bowl, beat eggs until frothy, and gently add to butter and sugar.
• Add in flour, baking powder and lemon juice.
• Pour 2/3 of the batter into a greased and floured cake pan (I'm assuming a 9 inch spring form or 13x9 pan would work.)
• Melt the chocolate, and mix into the remaining batter. (You may need a tablespoon of cream to thin the chocolate as you melt it.) Pour over the batter in the pan, and make a marbled pattern using a fork.
• Bake for 60 minutes at 350°F.