Torta Marmolada
User Reviews
5.0
12 reviews
Excellent
Torta Marmolada
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This Torta Marmolada is a simple yet incredibly delicious cake that appeals to kids and grown-ups alike.
It's soft and tender, with swirls of delicate vanilla and rich chocolate in every bite.
The combination of unsalted butter and avocado oil keeps the cake incredibly moist—with no need for sugary syrups!
And the best part? It's easy to make! Pair it with a hot cup of coffee or a cold glass of milk for the perfect afternoon snack.
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Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 42 g natural unsweetened cocoa powder
- 3 tablespoons water
- 276 g granulated sugar
- 120 g unsalted butter at room temperature
- 60 ml avocado oil or any neutral-flavored oil
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 150 ml whole milk
Instructions
- Preheat the oven to 350°F(180°C). Grease a 9- or 10- Bundt pan with butter. Dust with flour and shake well to spread evenly. Tap it over the sink to remove any excess flour.
- Sift the flour and baking powder into a small bowl.
- Using a stand mixer or hand mixer on medium-high speed, beat the butter, oil, salt, vanilla and sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated.
- Scrape the bowl, turn the speed to low, and gradually add the flour mixture. Mix just until incorporated. Scrape the bowl and beat on high for 15 seconds to ensure everything is evenly incorporated.
- Put half of the batter (about 2 cups) in a smaller bowl. Sift in the cocoa powder and stir with a fork or small whisk until thoroughly combined. Add the water and stir slowly until completely combined.
- Spoon half of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon half of the chocolate batter over the plain batter and smooth it into an even layer.
- Repeat with the remaining batters, alternating plain and chocolate, ending with the chocolate layer.
- Gently swirl the 2 batters together with a figure-eight motion, going once around the pan, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
- Bake the cake in the preheated oven for about 40 minutes. Test for doneness by inserting a skewer into the cake—if it comes out clean, the cake is ready; if not, bake for a few more minutes.
- Remove from the oven and let cool in the pan for 15 minutes before turning out onto a rack to cool completely. Once cooled, Once cooled, sift powdered sugar all over the bundt cake. Serve.
Notes
- How to Make Ahead & Freeze
- How to Make Ahead & Freeze
- This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
- The cake can be frozen (without the powdered sugar) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the powdered sugar after the cake is thawed.)
- This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
- The cake can be frozen (without the powdered sugar) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the powdered sugar after the cake is thawed.)
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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