This cake was one of the first cakes I've ever learned to make. I'm sure most danes learned to make this in school. But oddly enough I have not been able to make this cake the way my husband likes it. He like his marble cakes slightly on the dryer side, without it being crumbly. This time was the first time I got it right.

Ingredients:

250 g butter
250 g sugar
4 eggs
1 teaspoon vanilla paste or the seeds from 1 vanilla bean pod
250 g all-purpose flour
1½ teaspoon baking powder
50 ml milk
2½ tablespoons unsweetened cocoa powder
1 tablespoon cold espresso or another strong coffee

Directions:

Preheat the oven for 355℉ (180℃).

Butter a 4¾x9” (12x23 cm) pan. Line the bottom with some parchment paper.

In a large mixing bowl, cream the butter and sugars until very light and fluffy, mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated.

Sift flour and baking powder in a bowl.

Fold in alternately dry ingredients and milk.

Pour ⅔ of the batter into the prepared pan. Mix in cocoa and coffee in the last third of the batter, and pour it on top of the white in the pan. Using a knife “cut” in a zig-zag and up’n down motion down the pan to create a marbled effect.

Bake the cake for 45-55 minutes until a cake tester inserted into the center comes out clean. Turn out onto a cooling rack and leave to cool.

Enjoy!

The Danish Version:

Marmorkage

Ingredienser:

250 g smør
250 g sukker
4 æg
1 vaniljestang, kornene fra
250 g hvedemel
1½ tsk bagepulver
25 ml mælk
2½ spsk usødet kakaopulver
1 spsk kold espresso eller stærk kold kaffe

Fremgangsmåde:

Opvarm ovnen til 180℃.

Smør formen med smør og kom et style bagepapir i bunden.

Rør smør og sukker sammen til det er let og skummende. Tilsæt æggene et ad gangen og derefter vanillien. Rør lidt af melet i og herefter mælken. Bland resten af melet forsigtigt i dejen.

Kom ⅔ dele af dejen i den smurte form, og bland resten af dejen med kakaopulver og kaffen. Kom resten af dejen i formen. Kør en kniv igennem kagen i et zig-zag-mønster, så den bliver marmoreret. Bag kagen i ca. 45 minutter indtil en kødnål/strikkepind, der stikkes ned i kagen, kommer ud uden dej på.

Afkøl kagen på en rist.

Velbekomme!