This recipe started out as Marmorkuchen (marble cake). My mom used to bake it and it always was one of my favorites. We called it “Tassenrezeptkuchen” because we simply measured ingredients by cups, which is somewhat surprising to me (Germans don’t do that very often).
Over the years, I have changed the recipe. The glaze is now a delicious chocolate ganache (we did not have the right ingredients for that in East Germany). And I went back to measuring the ingredients by grams instead of cups (of course!). So good and very reproducible. Here it comes:
Ingredients
For the Cake
- 200g butter
- 200g sugar
- 4 large eggs
- 1 tsp vanilla extract
- 300g flour
- 1 tsp baking powder
- chocolate chips
- 500g cranberries
For the chocolate glaze
- 200g dark chocolate. I use Ghirardelli chocolate chips 60% cocoa.
- 1/2 cup heavy cream
- 1 tsp butter
- 1/2 tsp vanilla
Instructions
I mix everything by hand because it is so easy. Make sure all ingredients are at room temperature, especially the butter!
- Preheat oven to 360°F.
- Mix the butter until smooth and creamy.
- Add the sugar and incorporate completely
- Add eggs one a the time and keep mixing in between until smooth.
- Add vanilla.
- Add cranberries and chocolate chips and incorporate. Adding them before the flour it much easier!
- Sift in the flour and backing powder and mix until smooth.
- Coat the inside of the baking dish with butter.
- Distribute the batter in the baking dish.
- Bake for 45min at 360°F. Cake should be golden brown on top. Always test if backed through with a wooden stick.
Once the cake has cooled down a bit, prepare the chocolate ganache.
- Add the chocolate chips to a small bowl.
- In a small saucepan, heat up the heavy cream with butter and vanilla and pour it over the chocolate chips. Make sure all the chocolate chips are completely covered by the cream.
- Let sit for 10-15min and then whisk until completely homogenous. Do not try to whisk too soon!
- Spoon the ganache over the cake and distribute evenly with a knife.
- Let it cool at room temperature.
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