I would like to preface the difference between German cakes and American cakes. American cakes have a more tender crumb, are moist and have buttercream frosting (unless you venture into making Swiss or Italian Buttercream). This chocolate marble cake is a traditional cake my Bavarian mother would make for us. There's an optional touch of rum in both the cake and the glaze. The texture of this cake is more dense and not super sweet. It is ideal with a cup of coffee for a mid morning snack--or serve for dessert.
Course Dessert
Cuisine German
Keyword German Kuchen, Marble Cake, Marmor Kuchen
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Cake Minimum Cooling Time 1 hourhour
Total Time 2 hourshours15 minutesminutes
Servings 10
Calories 556kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
1cupbutterroom temperature
1 1/2 cupswhite sugar
4eggs
1cupmilk
1tspalmond extract OR 1 teaspoon Lemon Baking Emulsion AND 1 teaspoon pure vanilla
3 1/4 cupsall-purpose flour
1tablespoonbaking powder
⅛teaspoonsalt
¼cupunsweetened cocoa powder
½teaspoonimitation rum flavoror 3 tablespoons dark rum*
Chocolate Glaze:
1 ½cupspowdered sugar
½cupunsweetened cocoa powder
2tablespoonsmilkup to 3 Tablespoons
½teaspoonpure vanilla
½teaspoonImitation Rumoptional, or add real rum to your liking
Instructions
Preheat oven to 350°F (175°C).
*I am not a fan of rum, so I used Imitation Rum Extract to "perk up" the chocolate flavor. It worked!
Grease and flour one 10 inch tube or bundt pan. (I use Baker's Secret spray for foolproof results)
In another bowl, stir together the flour, baking powder and salt. Set aside.
In a mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time. Add the the milk and extract(s).
Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and Imitation Rum (or real rum).
Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. NOTE: I use an ice cream scoop to make this easier.
Bake the cake in at 350°F (175°C) for about 50 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.
FOR THE GLAZE:
Sift the sugar and cocoa together.
Whisk in milk, one tablespoon at a time. You want it to be thick, but spreadable.
Pour along the top of the cooled cake and allow to run over the edges.
Notes
I balance a cooling rack over my sink, which pouring on the glaze. This makes cleanup much easier!Lemon Baking Emulsion can be purchased here