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Egg Liqueur Marble Cake

Egg Liqueur Marble Cake: The Ultimate Decadent Delight

Indulge in the rich flavors of an Egg Liqueur Marble Cake. This moist, marbled dessert is perfect for any occasion and easy to make. Try it today!
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Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Gugelhupf Mold
  • Fork

Ingredients

  • 220 g soft butter
  • 170 g sugar
  • 1 PCK. Bourbon vanilla sugar
  • 1 pinch salt
  • 4 size M eggs
  • 200 ml egg liqueur
  • 300 g wheat flour Type 405
  • 2 TL baking powder
  • 2 tablespoons baked cocoa
  • 2 tablespoons milk
  • some fat for the shape
  • a little flour to dust
  • 150 g dark chocolate for garnish (or finished cake glaze)

Instructions

  • Preheat your oven to 180°C (160°C circulating air) and prepare the Gugelhupf mold by greasing and dusting it with flour.
  • In a mixing bowl, beat together the butter, sugar, bourbon vanilla sugar, and salt until light and foamy. Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, combine the flour and baking powder. Gradually alternate adding the dry ingredients and the egg liqueur to the wet mixture until smooth and creamy.
  • Scoop out a third of the batter into another bowl and stir in cocoa and milk to create the chocolate batter.
  • Pour half of the plain batter into the prepared mold and smooth it out, then add the chocolate batter on top.
  • Finish with the remaining plain batter and use a fork to swirl in circular motions to create the marbled effect.
  • Bake in the oven for about 55 minutes, checking doneness with a toothpick.
  • Once baked, allow the cake to cool in the mold for at least an hour before turning it onto a plate to cool completely.
  • Melt the dark chocolate for the glaze, pour it over the cooled cake, and let it set before slicing.

Notes

Let the cake rest overnight for deeper flavors. Store in an airtight container at room temperature for up to 3 days or refrigerate in warm climates. For freezing, wrap slices individually and store in a freezer-safe bag for up to 2 months. Sift flour and cocoa powder for a lump-free batter, and ensure butter is soft for best results.

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 9g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Calcium: 30mg | Iron: 2mg
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