Mini marbled chocolate and vanilla sponge cake

Chocolate or vanilla? If you like them equally and you always have the same doubt, I bring you the solution with this delicious recipe for chocolate and vanilla marble cake , in mini format. This way you won't have to give up either and you can taste the best of both worlds in every bite.

This is one of those recipes that is enjoyed from start to finish; from the moment we open the package of cocoa and the jar of vanilla paste , and their aromas begin to emerge, until the moment we finish the last crumb. With its layers of vanilla and chocolate embraced, the oven will give us such a delicious aroma during cooking, that you will leave all the doors open so that it reaches every corner of the house.

As all delicious things must be taken in some moderation, we will make the cake in mini format using the 18.5 cm non-stick rectangular mold from Le Creuset , in which not even that last crumb that we rescued with the tip of our finger will stick. . In addition, we will have it ready in a very short time thanks to its excellent heat distribution and retention, the same as its older brothers, the 23 cm and 30 cm molds.

No more choosing between vanilla and chocolate with this mini marble cake recipe that I leave you below. Let's go with her!

Le Creuset non-stick rectangular mold

Ingredients

• 120 g melted butter
• 110 g icing sugar
• 3 free-range eggs
• 120 g whey*
• 5 ml vanilla paste
• 200 g pastry flour
• 7.5 g baking powder (booster)
• 2.5 g baking soda
• 1 pinch of salt
• 20 g cocoa powder

*If you make fresh cheese at home, you will have buttermilk to prepare this recipe. If not, don't worry; You can use milk or a vegetable drink, such as oatmeal.

Elaboration

1. Heat the oven to 180°C.
2. Cover the 18.5 cm Le Creuset plum cake pan with baking paper.
3. Melt the butter and set it aside.
4. Using an electric mixer, beat the sugar and eggs until doubled in volume and lighter in color.
5. Beat the melted and cooled butter together with the buttermilk and vanilla bean paste. Slowly add the buttermilk mixture to the eggs and sugar, continuing to gently whisk.
6. Sift the flour, salt and baking powder and add it to the wet ingredients, little by little and with surrounding movements, until they are integrated.
7. Divide the dough into two separate containers.
8. Sift the cocoa powder into one of the bowls and mix gently until you see that the cocoa has been completely integrated.
9. Pour the batters into the rectangular pan, alternating to create a marble effect, starting with vanilla, followed by chocolate, then repeating.
10. Insert a knife or skewer into the dough and create a zigzag motion.
11. Bake for 35-40 minutes or until a skewer inserted into the dough comes out clean.
12. Cool in the mold for 20 minutes before removing from the mold and let it rest on a cooling rack before cutting.

Grades:

• You can serve the mini cake as is or apply a little melted chocolate or a simple glaze with icing sugar and water on top.
• Remember that oven times are always indicative; The best test to know if your mini cake is ready is to poke the dough with a toothpick.
• As we have mentioned, if you do not have buttermilk you can make the cake without problems by substituting it with milk or your usual vegetable drink. If you dare to prepare cheese and thus have whey for your next cake, here you can see how to do it.