Torta Marmolada
User Reviews
5
Torta Marmolada
Description
The Torta Marmolada features a combination of all-purpose flour, baking powder, sugar, butter, avocado oil, eggs, milk, and natural cocoa powder. The batters are prepared separately then layered and swirled in a bundt pan before baking. This technique creates a marbled effect when sliced, balancing chocolate and vanilla flavors without overpowering either. The final product is tender with a soft crumb from the mix of fats and liquids.
The cake serves well at room temperature and can be dusted with powdered sugar after cooling. It pairs nicely with afternoon tea or coffee and works well for casual gatherings due to its simple but appealing presentation.
For storage, the cake keeps well at room temperature up to three days covered in a cake dome or plastic wrap. It also freezes for up to three months; wrap tightly in plastic and foil, thaw overnight before serving, and add powdered sugar after it has thawed for best appearance.
Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 42 g unsweetened cocoa powder natural
- 3 tablespoons water
- 276 g granulated sugar
- 120 g butter unsalted, at room temperature
- 60 ml avocado oil or any neutral-flavored oil
- 3 large egg at room temperature
- 1 tablespoon vanilla extract
- 150 ml milk whole
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
- Store the fully cooled cake covered at room temperature up to three days to maintain freshness.
- Freeze the cake wrapped tightly without powdered sugar for up to three months; thaw completely before serving.
- Add powdered sugar only after thawing to avoid moisture affecting the texture.
User Reviews
Overall Rating
5
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