Hazelnut Marble Cake
Do you have a cake that brings back a flood of memories when you think about it? For me, it’s marble cake! My mom used to bake it throughout my entire childhood, and I always remember sneaking bites of just the chocolate part. Or I recall how excited I was when I got to nibble on the chocolate bits that ended up on the plate while spreading. 😄
The cake was delicious, but the chocolate was the absolute highlight! Here, I added some chopped chocolate to the chocolate batter and topped the cake with chopped chocolate and hazelnuts. It’s super delicious and looks fantastic too!
Ingredients for a small loaf pan (20cm):
6 ounces (170g) flour
2.1 ounces (60g) ground hazelnuts
5.3 ounces (150g) sugar
1.6 ounces (45g) vegan butter/margarine
8.1 fl ounces (240ml) plant-based milk
1 tsp baking powder
A pinch of salt
1/2 tsp vanilla sugar
0.7 ounces (20g) cocoa powder
0.34 fl ounces (10ml) plant-based milk
3.5 ounces (100g) chocolate (using Choc bar from @nomochocolate_de)
1.4 ounces (40g) hazelnuts
• Start by gently melting the vegan butter/margarine for the batter.
• Weigh the dry ingredients together in a bowl, then stir in the plant-based milk and melted butter (only briefly until everything is mixed).
• Divide the batter into two bowls.
• Stir 20g of cocoa powder and 10ml of plant-based milk into one portion of the batter.
• Chop the chocolate, and fold half of it into the dark batter.
• Fill the baking tin with the dark batter, then the light batter. Afterward, sprinkle the remaining chocolate and hazelnuts on top of the cake.
• Bake the cake at 356°F (180°C) for 45 minutes with both top and bottom heat.
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