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Dairy
Easy
10 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Marble cake is often considered simple, quick, and unsophisticated. However, it can easily be upgraded by using melted chocolate instead of cocoa powder. I like making it dairy, but the recipe includes a pareve version too. This cake can be made for Shabbos or just as an easy, delicious cake for a weekday treat.
Yields 2 loaf pans
4 eggs
1 and 1/2 cups sugar
7/8 cup oil, such as Gefen Canola Oil
2 cups + 1 and 1/2 tablespoons Glicks Flour
1/2 cup + 1 tablespoon Gefen Almond Flour
2 teaspoons baking powder
1/2 teaspoon salt
zest of 1 small orange
3/4 cup milk
3/4 cup water
1/2 teaspoon vanilla extract
3 and 1/2 ounces (100 grams) Geneve Dark Chocolate, broken into pieces
1 and 1/2 tablespoons oil, such as Gefen Canola Oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) on the convection bake setting. Spray two large loaf pans with cooking spray.
Beat eggs and sugar in the bowl of an electric mixer for several minutes, until light and fluffy. Continue beating while slowly adding the oil, until it’s fully incorporated into the mixture.
In a separate bowl, mix the flours, baking powder, salt, and orange zest. In a third bowl, combine the milk, water, and vanilla extract.
Add the dry and wet ingredients alternately to the bowl. Mix just until the dry ingredients are incorporated.
Melt chocolate in a double boiler.
Once chocolate is melted, set aside to cool slightly. Using a spatula, mix two to three tablespoons cake batter into the melted chocolate. Once combined, fold in 1/3 of the cake batter into the melted chocolate, until fully combined.
Divide the white batter between the two pans. Then divide the chocolate batter between the two pans, pouring into the center or side of each pan. Using a toothpick or fork, partially mix the chocolate batter into the white batter to form a marble pattern.
Place the pans into the lower third of the oven and lower the temperature to 325 degrees Fahrenehit (160 degrees Celsius). Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Rotate the cakes at the 25-minute point so they bake evenly. Try to avoid opening the oven door during the first 20 minutes.
Allow to cool, then cut into thick slices and enjoy! These cakes stay fresh for a few days at room temperature when wrapped in aluminum foil. They can be frozen too.
Styling by Shomrit Levi.
Photography by Daniel Lailah.
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