from our cocoa kitchen · SURFSTR
Marmorkuchen with SURFSTR Cocoa
A light, buttery German marble cake with broad vanilla and dark cocoa swirls. Whipped egg whites give the crumb its lift; a little extra milk keeps the cocoa batter as soft as the vanilla batter.
- Active preparation
- 30 min
- Cooking / baking
- 60 min
- Resting / chilling
- 90 min
- Total time
- 180 min
12 slices from one 22 cm bundt cake
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Weigh and separate
Bring the butter, eggs and milk to room temperature. Separate the 6 eggs. Weigh 160 g sugar for the butter mixture and 120 g for the whites. Reserve 20 g of the milk for the cocoa batter.
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Prepare the tin
Heat the oven to 180 °C conventional or 160 °C fan. Grease every groove and the centre tube of a 22 cm bundt tin with 10 g butter, then dust with 5 g flour. Use a tin of at least 2.2 litres.
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Cream the butter
Beat 200 g soft butter with the 160 g sugar, vanilla and lemon zest for 3–5 minutes until light. Beat in the yolks one at a time. Scrape the bowl between additions.
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Whisk the whites
In a clean, grease-free bowl, whisk the whites with the salt until foamy. Gradually add the remaining 120 g sugar. Beat to glossy medium-firm peaks; stop before the foam becomes dry.
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Fold the pale batter
Sift together the 280 g flour and 8 g baking powder. Fold into the butter mixture in three additions, alternating with 100 g milk and portions of egg white. Use a spatula and stop when no dry flour remains.
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Make the cocoa batter
Transfer about half the batter to a second bowl. Sift in 20 g SURFSTR cocoa and fold in the reserved 20 g milk. Both batters should fall slowly from the spatula in thick ribbons.
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Fill the bundt tin
Spoon the vanilla batter into the prepared tin. Spread the cocoa batter on top, keeping it around the centre tube. Fill the tin no more than three-quarters full.
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Create the marble pattern
Draw a fork down through both batters and around the tin in one broad spiral. Avoid repeated stirring: broad swirls give a clearer pattern than finely mixed batter.
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Bake and check
Bake on the lower-middle shelf for about 55–65 minutes. Check from 55 minutes: a skewer inserted into the thickest part should come out without wet batter. Cover loosely with foil if the top colours too quickly.
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Cool and serve
Leave the cake in its tin on a rack for 10–15 minutes. Loosen the outer edge gently, turn out and cool completely for about 75 minutes. Dust with 10 g icing sugar and cut into 12 slices.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrition estimates | Per slice |
|---|---|
| Energy | 1486 kJ / 355 kcal |
| Fat | 17.5 g |
| of which saturates | 10.2 g |
| Carbohydrate | 42.8 g |
| of which sugars | 24.9 g |
| Fibre | 1.1 g |
| Protein | 6.4 g |
| Salt | 0.37 g |
Per slice; calculated from ingredients. Product labels and slice sizes vary.
Tips and storage
For a lighter crumb
Use eggs and butter at similar room temperature. Fold the flour and egg whites gently; prolonged beating after adding flour can make the cake tougher.
Keep both batters equally soft
Cocoa absorbs liquid. The separate 20 g milk belongs in the cocoa half, so it does not become noticeably stiffer than the vanilla half.
Optional orange twist
For another batch, replace the lemon zest with the same weight of finely grated orange zest. Keep the cocoa and vanilla proportions unchanged.
Storage
Once completely cool, wrap airtight. Keep in a cool, dry place for up to 3 days, or freeze individual slices for up to 2 months. Thaw wrapped at room temperature.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa