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Parve
Easy
50 Minutes
Diets 
There’s nothing like marble cake when you want to make something fast and easy to go along with your coffee. It’s a very nostalgic cake, but the classic version calls for only cocoa, not chocolate. This recipe is an improved version of the classic recipe, with real bittersweet chocolate and added cinnamon to enhance the flavor. This is a very soft cake, perfect alongside a cup of coffee, with rich trails of chocolate and cinnamon running through it. A real treat! Yields two 10-inch (25 centimeter) loaf pans
4 large eggs (at room temperature)
3/4 cup oil
1 and 1/2 cups milk (or Gefen Almond Milk)
1/2 teaspoon vanilla extract
pinch of salt
1 cup sugar
2 cups Glicks Flour
2 teaspoons baking powder
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate (or milk chocolate, or white chocolate)
1 teaspoon Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease two 10-inch (25-centimeter) loaf pans.
In a large bowl, beat together eggs, oil, milk, vanilla, salt, and sugar until mixture is thin and smooth. (Make sure eggs are at room temperature so that batter will be homogenous and easy to work with.)
Sift flour and baking powder into batter and beat just until smooth.
Pour about two thirds of batter into pans.
Chop chocolate and put into a small bowl. Melt in microwave or double boiler.
Add melted chocolate to remaining batter. Add cinnamon and beat well just until smooth.
Divide chocolaty batter between the two pans. Use knife to marbleize.
Bake 30–40 minutes or until cakes rise, are golden, firm, and a toothpick inserted into center comes out with moist crumbs.
Cool completely, sprinkle with confectioners’ sugar, and serve.
Recipe, photography, and styling: Natalie Levine
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will this work in a 9×13 or bundt pan?
Yes, I’d assume the cake would be thinner though.