To prepare a delicious cocoa cake, it is essential to follow the steps carefully and enjoy each stage of the process. We start by preparing the necessary ingredients: 250 grams of butter, 200 grams of sugar, one packet of vanilla sugar, four egg yolks, lemon essence, 300 grams of flour, one packet of baking powder, 100 ml of milk, six egg whites, a pinch of salt, 50 grams of cocoa, and 50 ml of rum. Make sure all ingredients are at room temperature to achieve a homogeneous composition.
We begin by creaming the soft butter together with the sugar and vanilla sugar for about 30 minutes. This step is crucial as it will determine the fluffy texture of our cake. We add the egg yolks one at a time, mixing well after each addition. Then, we pour in the lemon essence, which will provide an extra flavor and freshness. Next, we incorporate the flour mixed with baking powder, alternating with the milk, to maintain a homogeneous consistency.
Separately, we beat the egg whites with a pinch of salt until we obtain a firm foam. This stage will help the cake to be airier and rise beautifully in the oven. Once we have obtained the foam, we carefully fold it into the butter mixture, mixing with a spatula using gentle up-and-down movements to avoid losing the air from the egg whites.
Now, to create a marbled effect, we take a quarter of the base mixture and add the cocoa and rum. We mix carefully to avoid creating a homogeneous paste, but rather a slightly streaked composition. In a buttered and floured cake mold, we first pour in the yellow mixture, followed by the cocoa mixture. We use a knife to gently swirl the mixture, creating a beautiful pattern inside the cake.
After we finish arranging the mixture, we place the mold in the preheated oven at 180 degrees Celsius. We let the cake bake until it passes the toothpick test, which means that when we insert a toothpick in the middle, it should come out clean. Once the cake is ready, we take it out of the oven and let it cool slightly before dusting it with vanilla sugar. This final touch will add an elegant appearance and a delicious aroma. Enjoy it with a cup of tea or coffee, savoring each slice!
We begin by creaming the soft butter together with the sugar and vanilla sugar for about 30 minutes. This step is crucial as it will determine the fluffy texture of our cake. We add the egg yolks one at a time, mixing well after each addition. Then, we pour in the lemon essence, which will provide an extra flavor and freshness. Next, we incorporate the flour mixed with baking powder, alternating with the milk, to maintain a homogeneous consistency.
Separately, we beat the egg whites with a pinch of salt until we obtain a firm foam. This stage will help the cake to be airier and rise beautifully in the oven. Once we have obtained the foam, we carefully fold it into the butter mixture, mixing with a spatula using gentle up-and-down movements to avoid losing the air from the egg whites.
Now, to create a marbled effect, we take a quarter of the base mixture and add the cocoa and rum. We mix carefully to avoid creating a homogeneous paste, but rather a slightly streaked composition. In a buttered and floured cake mold, we first pour in the yellow mixture, followed by the cocoa mixture. We use a knife to gently swirl the mixture, creating a beautiful pattern inside the cake.
After we finish arranging the mixture, we place the mold in the preheated oven at 180 degrees Celsius. We let the cake bake until it passes the toothpick test, which means that when we insert a toothpick in the middle, it should come out clean. Once the cake is ready, we take it out of the oven and let it cool slightly before dusting it with vanilla sugar. This final touch will add an elegant appearance and a delicious aroma. Enjoy it with a cup of tea or coffee, savoring each slice!
Ingredients
3 eggs, 100 g butter or margarine (I used 'Cremino', which is margarine containing 30% butter), 250 g sugar, 250 g flour, 1/2 cup warm milk, 1 packet baking powder, 2 packets vanilla sugar, lemon essence, rum essence, 2 tablespoons cocoa powder, a pinch of salt.