Chocolate Mint Marble Cake
I got excited about the idea of this chocolate and mint cake 3 days ago and I hurried to test it as soon as possible. It exceeded all expectations and was highly appreciated by the whole family, even by those who are not big fans of mint. The chocolate aroma is very well balanced here with the mint one, I was really surprised how well they combine. Not to mention the visual, this mint green is intense and beautiful, in reality it's even more brightly coloured than in the picture.
Another plus of this marble cake recipe is that it's really quick to prepare and from basic ingredients at hand in any kitchen. I improvised the combinations at once and I got them all right. Of course, you can replace the oil with melted butter and then the cake will be even more flavorful, but it's optional. If you don't like mint, but still want it green, you can replace it with spinach leaves, also a good and delicious idea.
We quickly prepare 2 types of batter - the one with cocoa, then the one with mint.
For the Cocoa Batter, mix 130g of sugar and 1 egg in a bowl.
Add in 100ml of oil and 100ml of milk, mix well with a spoon or whisk.
At the end, add the vanilla essence (and maybe the rum essence), 150g of flour, 3 tablespoons of cocoa and 1 tablespoon of baking powder.
Beat well with a whisk or mixer, so that there are no lumps, until the batter is a little thicker than the pancake batter, like the yogurt or sour cream.
In a different bowl, prepare the Mint batter.
First remove the mint leaves from the stalks, we will only use the leaves, throw the stalks or use them for tea.
Add 130g of sugar to the mint and mix well with the hand blender until a smooth paste.
Add in 1 egg and 100ml of oil, blend well again.
Pour in 100ml of milk, mix.
Then put 200g of flour and 1 tablespoon of baking powder.
Beat the mixture well with a whisk or mixer, so that there are no lumps.
Now line a loaf tin with baking paper, mine is 35x10cm.
Pour half of the cocoa batter into the tin.
Then top with half of the mint batter.
Pour the rest of the cocoa batter.
And at the end put the other half of the mint batter.
Run a knife carefully through the batter, from one side to the other, to create the marble effect.
Bake the cake in the preheated oven at 180 degrees C for 40-45 minutes, be sure to do the toothpick test.
After the oven, let cool in the pan for 20-30 minutes. Then, carefully pull up the corners of the baking paper to lift out the cake onto a plate or wooden board.
Allow to cool completely before serving, at least 2-3 hours.
Slice and serve, it's really tasty and beautiful!
Enjoy!
