Chocolate Marble Cake with Sugar Glaze
Ingredients
White mixture
- 3 cups flour
- 3 teaspoons baking powder
- 1/8 teaspoon salt
- 2 cups fine granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter at room temperature
- 1 cup milk
Cocoa mixture
- 2 tablespoons unsweetened cocoa powder
Sugar sauce
- 2 cups powdered sugar
- 1/4 cup milk
- 2 tablespoons unsweetened cocoa powder
Preparation
Position the rack in the middle of the oven and preheat to 180°C.
Grease a 12-cup bundt pan with shortening and flour it.
For the white mixture, sift the flour, baking powder, and salt onto parchment paper or into a deep bowl.
In the mixer bowl, place the butter and sugar, attach the paddle attachment, and mix on medium speed for 3 minutes until the butter is light yellow.
Add one egg and mix on medium speed until incorporated, then repeat with the remaining three eggs one at a time and add the vanilla.
Alternately add the flour mixture and milk, mixing for one minute until a smooth cake batter forms.
Pour three-quarters of the batter into the prepared pan.
Add the cocoa powder to the remaining batter and stir with a spatula until the cocoa is fully incorporated, then spread over the white batter in the pan.
Bake in the oven for 40 to 45 minutes and test for doneness with a wooden skewer; it should come out clean.
Remove the cake from the oven and immediately invert it onto a serving plate.
For the sugar sauce, in a deep bowl combine the powdered sugar and milk, stir with a fork until the sugar dissolves, spread half over the cake, then add the cocoa to the remaining mixture and stir to make a smooth sauce before spreading over the cake.
Allow the cake to cool until the sauce sets.
