Our chocolate hazelnut marble cake: a moist chocolate dream
Ein saftiger Rührkuchen mit herrlichem Schokotopping
Equipment
- 1 Küchenwaage
- 1 Messbecher
- 1 Rührschüssel
- 1 Handrührgerät
- 1 26er-Springform mit Rohrboden (einem Loch in der Mitte, du kannst aber auch einen Flachboden verwenden, falls du keinen Rohrboden besitzt)
- 1 scharfes Messer
- 1 Teigschaber
- 1 Kochtopf und Schüsselchen für ein Wasserbad
- 1 Backpinsel
- 1 Abkühlgitter
Ingredients
Sponge Cake
- 375 g Margarine
- 6 Stk. Eier
- 280 g Zucker
- 1 Päckchen Vanillezucker
- 375 g Dinkelmehl
- 1 Päckchen Backpulver
- 200 g gemahlene Haselnüsse
- 100 g Raspeln Schokolade
- 125 ml Milch
- 20 g Baking cocoa
- 3 EL Paniermehl und
- 5-10 g Margarine zum Einfetten der Backform
Decoration
- 150 g Dark chocolate
- white chocolate shavings
- Caramel Fudge Cubes
- "Knusper Flocken" by Zetti*
- chocolate balls
- Toffifee
- weiße Schokocrunch-Kugeln (wir haben Crunchies von Choco Moment verwendet)*
Instructions
Wir backen einen Schoko-Haselnuss-Marmorkuchen
- First, grease the springform pan. To do this, add margarine and spread it evenly with a pastry brush. Then, rotate the pan to distribute the breadcrumbs evenly (see image) and preheat the oven to 175°C (top/bottom heat).
- Beat margarine, sugar & vanilla sugar until fluffy and the sugar has dissolved.
- Add eggs one at a time and stir for 20 seconds each.
- In the next step, add flour and baking powder to the dough and mix well.
- Now add the ground hazelnuts, chocolate shavings and milk and mix to form a smooth dough.
- Pour half of the batter into the prepared springform pan.
- Mix the remaining half of the dough in the mixing bowl with the cocoa powder to create a dark chocolate dough.
- You also put the dough into the baking tin and use a fork to pull large loops through the dough, from the top to the bottom of the baking tin, so that the marble effect is created inside the cake.
- Now place the marble cake on the middle shelf of the preheated oven.
- Let the cake bake for about 45-50 minutes. Don’t forget to use a skewer to check if it is cooked, because all ovens bake differently (I once had to bake this cake for 60 minutes in another oven until it was baked through…).
- Once the chocolate hazelnut marble cake is fully baked, let it cool in the pan for 10 minutes and then remove it from the pan. To do this, run a sharp knife between the cake and the edge of the pan to loosen the cake from the springform pan. Then open the springform pan and remove it from the cake. Now place the cooling rack on top of the cake and turn it over so that the bottom of the springform pan is on top of the cake. You can now slowly remove the cooling rack from the cake, allowing the chocolate hazelnut marble cake to cool completely.
The chocolate hazelnut marble cake becomes a chocolate dream
- Während der Kuchen abkühlt, schmelzen deine Minis & du die Zartbitterschokolade im Wasserbad.Anschließend wird die sichtbare Oberfläche und die Seiten des Schoko-Haselnuss-Marmorkuchen mit der Zartbitterschokolade bestrichen.
- Before the chocolate has dried, you and your little ones can decorate it with all kinds of delicious treats. We decorated the small sprinkles first and then added the larger accents.
Notes
Viele bunte Kuchenideen für das Backen mit Kindern findest du auf www.backenmitminis.de
Damit du keine spannenden Backaktionen & Rezepte verpasst, melde dich gerne für unseren monatlichen Newsletter "Baking News" an.