Eta's Marble Cake

This marble cake from my mother has always been one of my favourite cakes. Not only does it look good, it is also really juicy and chocolaty. The chocolate pieces in it should not be ground too small, but should be left in small pieces. At first glance, 10 eggs seem like a large amount, but believe me, that's what gives the cake its incomparable, juicy taste. It is an ideal cake for every coffee table, as a gift to someone you like or as a birthday cake. The marble cake turns out particularly well in a wood-fired bake oven and in a large cast iron bundt cake pan. When cooked at low temperature, it is even more juicy on the inside and nice and crispy on the outside. Don't worry, it will also be really good in a normal cake mould in an electric oven.

Duration: approx. 2 hours

Amount: 12 pieces


450 grams of soft butter

1 teaspoon of grated lemon zest, unwaxed


450 grams of sugar

3 tablespoons of brown rum (40%)

450 grams of flour

3 teaspoons of baking powder

10 eggs

1/8 litre of whipping cream

100 grams of blanched almonds, sliced

100 grams of dark chocolate couverture

30 grams of cocoa

Dark chocolate couverture or

icing sugar

Some softened butter for the pan

2-3 rusks, grated

1 bundt pan


1. First of all, do not chop the couverture too finely so that you can still taste the chocolate chips in the cake.

2. Grease a bundt pan of about 24 cm in diameter, grate the rusks and sprinkle the inside of the cake pan with them.

3. Whisk the softened butter, the grated lemon zest, the pinch of salt, sugar and rum well together.

4. Mix the flour with the baking powder.

5. Stir alternately the flour and one after another the eggs into the butter mixture.

6. Then stir in the whipping cream.

7. Now divide the dough in two halves. Mix the cocoa powder and couverture into one half and the almonds into the other.

8. Pour the light and dark dough alternately into the mould and spiral through the dough with a fork.

9. Bake in the preheated oven at 175°C on the second rail from below for 1 hour and 45 minutes. Cover with aluminium foil after 1 hour. Let the cake cool in the baking tin for 10 minutes and then turn it out.

10. Dust the marble cake with icing sugar or cover with semi-bitter couverture.

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