Marbled coffee cake

Step 1/6

• egg
• 33⅓ g sugar

• oven
• stand mixer with whisk

Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.

Step 2/6

• 41⅔ g butter
• 41⅔ g confectioner’s sugar

Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.

Step 3/6

• 33⅓ g flour
• ⅓ tbsp unsweetened cocoa powder

• 2 bowls (large)
• sieve

Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.

Step 4/6

• butter (for greasing)
• flour (for dusting)

• bundt pan
• wire rack

Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.

Step 5/6

• 1⅔ g butter
• 66⅔ g dark chocolate cake glaze

• saucepan (small)

Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.

Step 6/6

Spoon chocolate glaze evenly over the top and leave to set. Enjoy!

Enjoy your meal!