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Fluffy Marble Cake with a Hint of Orange and Dark Chocolate - photo 1
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Fluffy Marble Cake with a Hint of Orange and Dark Chocolate

Cakes and Bakes Desserts Dishes for Special Occasions 110 min Medium 18 wyświetleń ~21.21 PLN - (0)
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Description

Here is a classic of Polish patisserie in a modern, original edition. This marble cake is not just an ordinary cake – it is a symphony of flavors and textures. The delicate, buttery vanilla cake, enriched with the aromatic zest of fresh orange, intertwines with an intense, deep-flavored mass of real dark chocolate. Thanks to the addition of thick cream, the cake is incredibly moist and fluffy, and its texture melts in your mouth. Visually, it delights with a beautiful, unique marble pattern, making each piece a small work of art. Perfect for the Easter table, for Sunday coffee, or as an elegant dessert for special occasions. Served with a light dusting of powdered sugar or drizzled with a glossy chocolate glaze, it will surely win the hearts of all family members and guests.

Składniki (13)

Servings:
12
  • Mąka pszenna tortowa typ 450 350 g
  • Cukier drobny do wypieków 16.7 łyżek
  • Eggs (size L) 4 szt.
  • Butter (min. 82% fat) 200 g
  • Milk (3.2%) 125 ml
  • Thick sour cream 18% 5 łyżek
  • Baking powder 10 g
  • Vanilla extract 1 łyżeczka
  • Orange 0.1 szt.
  • Bitter chocolate (min. 70% cocoa) 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Kakao ciemne 15 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~21.21 PLN (1.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the pan and ingredients

1

Take all the ingredients (eggs, butter, milk, cream) out of the fridge about 1-2 hours before you start baking, so they reach room temperature. Then prepare a bundt pan with a capacity of about 2.5 liters. Very thoroughly grease the entire interior of the pan, including the tube and all the nooks and crannies, with a thin layer of soft butter. Next, add a tablespoon of flour to the pan and rotate the pan so that the flour coats the entire greased surface. Shake out the excess flour. Preheat the oven to 175°C (top and bottom heat).

Ingredients: Butter (min. 82% fat), Mąka pszenna tortowa typ 450
Use a silicone brush to evenly spread the butter in the mold. Properly preparing the mold is key for the cake to come out easily after baking. Ingredients at room temperature ensure a uniform emulsion and a fluffy cake.

Ingredient Preparation

2

In a large bowl, place the all-purpose flour, baking powder, and salt. Using a whisk or spoon, mix the dry ingredients thoroughly for about 30 seconds. This step aerates the flour and evenly distributes the baking powder, which is crucial for the even rising of the cake.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt
For an even better effect, you can sift the dry ingredients through a sieve. This will further aerate them and remove any potential lumps. Use a large bowl to avoid spilling the flour.

Light cake

3

In the bowl of a mixer, place very soft butter and sugar. Using the paddle attachment, beat the ingredients on medium-high speed for about 7-8 minutes. The mixture should become very light, almost white, and very fluffy. Occasionally stop the mixer and scrape down the sides of the bowl with a silicone spatula.

Ingredients: Butter (min. 82% fat), Cukier drobny do wypieków
This is the most important step! Long and thorough creaming of the butter with sugar incorporates air into the dough, which determines its fluffiness. If you don't have a stand mixer, use a hand mixer. Patience is the key to success here.
4

Without stopping the mixing (reduce the speed to medium), add the eggs one by one. Only add the next egg when the previous one is completely incorporated into the butter mixture. This may take about 30-45 seconds per egg. After adding all the eggs, mix for another minute. Finally, add the vanilla extract and freshly grated orange zest, and mix briefly to combine.

Ingredients: Eggs (size L), Vanilla extract, Orange
Adding the eggs gradually prevents the mixture from curdling. If the mixture still curdles slightly (it will look like sour milk), don't worry – adding flour in the next step will fix its consistency.
5

In a separate bowl, mix the milk with the cream until you achieve a smooth consistency. Reduce the mixer speed to the minimum. Alternately add to the butter mixture: 1/3 of the dry ingredients, half of the wet ingredients (milk with cream), 1/3 of the dry, the remaining wet ingredients, and finally the rest of the dry ingredients. Mix only until the ingredients are combined after each addition. Do not mix for too long.

Ingredients: Milk (3.2%), Thick sour cream 18%
Starting and finishing the addition of ingredients with a portion of dry ingredients prevents excessive gluten development, which could make the dough tough. Use a silicone spatula to gently mix the dough at the end, ensuring there is no dry flour at the bottom of the bowl.

Dark cake

6

Prepare the chocolate cake. Break the chocolate into small pieces. Melt it in a water bath: place the chocolate in a heatproof bowl, and set the bowl over a pot of lightly simmering water (the bottom of the bowl should not touch the water). Stir until the chocolate is smooth. Set aside to cool slightly for 5 minutes. In a small bowl, mix the cocoa with 2 tablespoons of hot water to form a thick paste.

Ingredients: Bitter chocolate (min. 70% cocoa), Kakao ciemne
You can also melt the chocolate in the microwave, heating it in 30-second intervals and stirring each time to prevent burning. Creating a cocoa paste prevents lumps from forming and makes it easier to combine with the dough.
7

Transfer about half of the prepared light batter (approximately, it doesn't have to be perfect) to a separate bowl. To this portion, add the slightly cooled, melted chocolate and cocoa paste. Using a spatula or spoon, gently but thoroughly mix, making motions from the bottom to the top, until you achieve a uniform chocolate color.

Do not mix too vigorously to avoid losing the fluffiness of the batter. A few movements with a spatula to combine the ingredients is enough. Now you have two bowls: one with light orange-vanilla batter and the other with dark chocolate batter.

Assembling and Baking

8

In the prepared pan, alternately place one large tablespoon of light and dark batter, creating a checkerboard pattern. Continue layering in the same way until both mixtures are used up. Finally, take a long skewer and insert it into the batter. Make 2-3 circular, wavy motions inside the pan to gently swirl the mixtures and create a marbled pattern.

The key to a beautiful pattern is not overmixing. Just two or three swirls with a stick are enough. Overmixing will simply combine both mixtures into one light brown color, ruining the marbled effect.
9

Place the mold in the preheated oven at 175°C and bake for 50-60 minutes. After about 45 minutes, check the cake with a wooden skewer. Insert it into the thickest part of the cake – if it comes out dry, with no traces of raw batter, the cake is ready. If there is batter on the skewer, continue baking, checking every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil.

Cooling and serving

10

Remove the cake from the oven and let it sit in the pan on a metal rack for 15 minutes. After this time, carefully turn the pan upside down and remove the cake onto the rack. Allow it to cool completely. Before serving, you can dust it with powdered sugar.

Ingredients: Powdered sugar
Do not try to remove the hot cake from the mold, as it may fall apart. Cooling for 15 minutes in the mold allows it to 'rest' and stabilize its structure. Completely cooling on a rack ensures that the cake will not be wet on the bottom.

Fun Fact

💡

Marble babka, known in Germany as 'Marmorkuchen', is a relative of an older cake called 'Gugelhupf', popular in Austria, Germany, and Alsace. The marble pattern was first documented in the 19th century when bakers began experimenting with adding molasses and spices to parts of the batter, creating striking contrasts.

Best for

Wielkanoc Niedzielne popołudnie z kawą Rodzinne uroczystości Podwieczorek

Tips

🍽️ Serving

Babka is delicious on its own, simply dusted with powdered sugar. To enhance it, you can drizzle it with a dark chocolate glaze and sprinkle with chopped nuts or candied orange peel. It pairs perfectly with a cup of aromatic coffee, tea, or a glass of milk. In a dessert version, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

🥡 Storage

Store the cake at room temperature, in an airtight container or wrapped in plastic wrap, to prevent it from drying out. It will stay fresh for 3-4 days. You can also freeze it – either whole or in portions. To thaw, simply leave it at room temperature for a few hours.

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