Moist Chocolate Chip Marble Cake: A Light and Airy Delight for Any Occasion

Indulge in the tender, airy texture of this moist marble cake, a delicious blend of vanilla and chocolate batters that create a stunning marbled effect. This cake is light and fluffy, thanks to the carefully whipped egg whites and the gentle folding technique that incorporates air into the batter. With a touch of cocoa powder for a rich chocolate flavor and a sprinkle of chocolate chips for added indulgence, this cake is both visually appealing and utterly delicious. Perfect for any occasion, it’s an ideal treat for those who enjoy a light, not-too-sweet dessert that still satisfies the craving for something special.

Why you’ll love this:

You’ll love this moist marble cake because it’s a versatile dessert that strikes the perfect balance between lightness and flavor. The airy texture comes from the expertly beaten egg whites, which make the cake soft and moist, while the combination of vanilla and chocolate batters adds a beautiful marbled appearance and a double flavor experience. The simplicity of the cake is enhanced by the addition of chocolate chips, which melt slightly during baking, creating pockets of gooey goodness. Whether you serve it as a light dessert after a meal or as a treat with your afternoon tea, this cake is sure to impress with its delicate texture and rich taste.

Perfect opportunity:

This moist marble cake is perfect for many occasions. It’s a great choice for a casual family dessert, where its light texture and gentle sweetness will be enjoyed by all ages. The cake’s beautiful marble effect makes it an eye-catching addition to any dessert table, making it ideal for parties, brunches, or special gatherings. It also works wonderfully as a snack cake, paired with coffee or tea on a leisurely afternoon. Because it’s not too rich, it’s a great option for those who prefer lighter desserts that still offer flavor and presentation.

Decorating tips:

replaces the word nice with empty enhance the visual appeal of this moist marble cake, dust the top with icing sugar just before serving, creating a simple yet elegant finish. For an extra pop of colour and freshness, sprinkle the top with a handful of fresh blueberries or raspberries. If you’re feeling particularly indulgent, drizzle a light chocolate ganache over the top, letting it drip down the sides for a dramatic effect. You can also serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience even further. For a special occasion, consider garnishing with some edible flowers for an added touch of sophistication.

Ingredients:

• 50 g vegetable oil
• 60 g all-purpose flour
• 70 g sugar
• 4 fresh eggs
• 10 g unsweetened cocoa powder
• A pinch of salt
• 70 g of milk
• Chocolate chips, as needed

Instructions:

Preparing the pan:

1. Start by preparing a springform pan (16-18 cm in diameter). Line the inside with baking paper and wrap the outside with aluminum foil. This step is crucial because the cake will be cooked in a bain-marie and the aluminum foil prevents water from seeping into the cake. Make sure the pan is tightly closed.

Preparation of the dough:

1. Preheat your oven to 170°C (340°F) in static mode.
2. Separate the eggs, placing the yolks in one bowl and the whites in another.
3. In the bowl containing the egg yolks, add the milk, oil and flour. Mix with a hand whisk until smooth and homogeneous. Divide this mixture into two bowls.
4. In one of the bowls, add the cocoa powder and mix until the dough is evenly colored.
5. In a separate bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy and stiff peaks form.
6. Gently fold the beaten egg whites into the vanilla and chocolate batters, using a spatula and using circular motions from bottom to top to incorporate air without deflating the batter. Make sure both batters are smooth and lump-free.

Assembling the cake:

1. Pour the chocolate batter into the bottom of the prepared pan, spreading it evenly.
2. Carefully pour the vanilla batter over the chocolate layer.
3. Sprinkle chocolate chips on top for added richness.

Baking the cake:

1. Place the springform pan in a larger baking dish. Carefully pour hot water into the larger dish, filling it until the water reaches halfway up the sides of the cake pan.
2. Transfer the dish to the preheated oven and bake for about 30 minutes.
3. After baking, turn off the oven and leave the cake inside, with the door closed, for another 20 minutes. This gradual cooling helps prevent the cake from collapsing.
4. Remove the cake from the oven and let it cool completely to room temperature.

Portion:

1. Once cooled, carefully remove the cake from the tin and transfer to a serving plate. Dust the top with icing sugar and decorate with fresh berries or a chocolate drizzle, if desired.

Appreciate!