The Christmas tree is decorated 🎄🎄, the night is falling, lighted Christmas garlands are all bright ✨✨ It may snow outside ☃️☃️… A perfect winter evening. Time to treat yourself with a cappuccino or hot cocoa ☕️☕️. Seat before the illuminated Christmas tree, under a warm blanket, savoring a comforting marble cake 🧁🧁.
Ingredients
- 280 g Plain flour
- 280 g Caster sugar
- 40 g Vanilla sugar
- 200 g Butter melted
- 6 Eggs
- 2 tsp Baking powder
- 1 tsp Bicarbonate soda
- 4 tbsp Milk
- ½ tbsp Vanilla extract
- 4 tbsp Cocoa powder
- 150 g Dark chocolate
- 5 cl Fresh cream
- 15 g Roasted chopped hazelnuts + extra for topping
- 15 g Roasted chopped pistachios + extra for topping
Instructions
- Preheat the oven to 180°c; lightly grease and line a loaf tin* (10x20cm / 4×8")(*Or a giant muffin tin tray);
- In a bowl, put the sugars and the melted butter;
- Cream until light and fluffy;
- Add egg one by one, beating after each addition; beat until smooth;
- Sift the flour in; when well combined, pour the milk and the vanilla extract; combine;
- In a bowl, spoon out a third of the dough;
- Stir the cocoa powder in the ⅔ dough;
- In the loaf tin, spoon in a layer of chocolate dough;
- Complete with the Vanilla dough;
- Fill in with the rest of both the doughs;
- Follow the same process if you opted for the muffin variant;
- Bake for 40-45 minutes, until a wooden skewer inserted (or a sharp knife) comes out clean from the cake;
- Leave it to cool down for a few minutes; unmold and finish cool down on a wire rack;
- Bain-marie the chocolate with the fresh cream. Do not overcook it, just gently melted is enough;
- Combine the roasted chopped hazelnuts and pistachios in the melted chocolate;
- Spread the melted chocolate on the marble cake;
- Sprinkle with the roasted chopped hazelnuts and pistachios;Chill it in the fridge;
- Enjoy!
