A friend of mine loves simple marbled cake and when she told me, I realised I’ve never made one from scratch. As a teenager all I used was (Dr. Oetker) cake mixes, so I’ll have to give it a try soon. Baking isn’t my family’s strong suit, so I never learned to bake from scratch until I lived with my American host family. My grandmother would usually buy frozen butter-cream cakes or throw some fruit on a store bought pie crust and add some (also store bought) jelly glaze. My mother once left a bundt cake in the oven for so long that it burned and became a rock, it hung on our living room wall as decoration for a while. My aunts still buy frozen cakes for family reunions…
Instead of trying a marbled cake recipe for my friend’s birthday I baked these marbled cookies. They turned out buttery, chocolatey and soft.
This recipe is adapted from lecker.
- 1 cup (250g) butter
- 1 ½ cups (300g) sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- 2 eggs (M)
- 3¼ cups (400g) all purpose flour
- 4 teaspoons baking powder
- 3 tablespoons cocoa powder (dark)
- 2½ tablespoons milk
- ½ cup (90g) chocolate, coarsely chopped
- Preheat oven to 175° C / 350° F
- Beat sugar, butter, vanilla extract and salt until creamy.
- Add one egg at a time.
- Add flour and baking powder (the batter will be hard to mix).
- Separate half of the batter and add cocoa, chocolate and milk to one half.
- Slightly swirl the two batters.
- Place small heaps of the swirled batter (approx. 1 teaspoon) on a baking sheet (approx. 16 heaps on one sheet).
- Bake for 10-12 minutes.