Name: German marble bundt cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 250 g butter; 200 g caster sugar; 4 pcs eggs; 300 g plain flour; 1 packet baking powder; 1 packet vanilla sugar; 100 ml milk; 3 tablespoons cocoa powder; salt; 100 g dark chocolate; 20 g butter

Step by step process

Preparing the batter

1
A German marble cake starts with creaming: beat the softened butter with the sugar and vanilla sugar into a pale, fluffy foam. This takes about 5 minutes and is the base of the moist batter.
2
Beat in the eggs one at a time and work each one in well so the mixture does not curdle. Add a pinch of salt.
3
Mix the flour with the baking powder and fold it into the butter mixture, alternating with the milk. Stir only briefly, until you have a smooth batter.

Marbling and baking

4
Preheat the oven to 175 °C. Grease the ring tin with butter and dust it with flour. Transfer about a third of the batter into a second bowl and stir the cocoa into it. Depending on the thickness, add a tablespoon of milk.
5
Pour the pale batter into the tin first, then the cocoa one on top, and swirl them with a fork to create a marbled pattern. Do not mix too much, or the pattern will be lost.
6
Bake it for 50 to 55 minutes. You will know it is done when a skewer comes out clean. Let it rest for 10 minutes, then turn it out onto a wire rack.

Glaze and serving

7
Break up the dark chocolate, add the butter, and melt it over a water bath or carefully in the microwave into a smooth, glossy glaze.
TIP:
When melting chocolate and butter in a double boiler, do not let the bowl touch the hot water, stir frequently, and protect the chocolate from moisture. This ensures even melting without burning.
8
Pour the chocolate glaze over the cooled cake and let it set. Serve it sliced, with coffee or tea.