Marble cake with chestnuts and cocoa

By stezermeezers

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4/5 (79 Votes)

1 Picture

Red Velvet Cupcakes

Witchhat Gingerbread Cupcakes

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 190 ° C. Prepare the cake tin with greaseproof paper, or butter. Prepare two large bowls.

In a large bowl, mix thoroughly the butter with the sugar until you get a creamy "mousse".
Add the eggs one at a time mixing well between the two.
Mix both flours with the yeast and bicarbonate of soda. Add this flour, gradually, to the creamy mousse, alternating with milk. (A little flour, mix, add a little milk, mix, flour, mix, milk, etc.).
Divide the dough into two bowls.

In the first, add the cocoa prediluted in 2 tablespoons of milk.
In the second bowl, grate 1/3 of a Tonka bean (not too much, because it may be small, but it sure is strong!).

Step 2

Pour the two batters into the cake tin, either a tablespoon at a time of each, or in layers.
Sprinkle with sugar and bake in the hot oven for approx. 45 minutes at 180°C-190°C.

Leave to cool and unmould. You can sprinkle with icing sugar before serving.