Soft Marble Cake

This evening, I decided to make a simple but nice and soft marble cake. Yogurt is used instead of buttermilk,to give it extra moist and to make it less fatty. It's delicious. Enjoy!

Soft Marble Cake 

Yield one 5 x 9 inch retangular cake (13 x 23cm)

Level of difficulty: Easy
Prep time: 15 minutes
Cooking time: 40 to 50 minutes, it depends on the oven.
Cooling time: 40 minutes

Ingredients:

200 g butter, at room temperture ( and more to butter the pan.)
260 g cake flour
2 teaspoons baking powder
1/2 teaspoon salt
220 g white sugar
3 eggs
1 teaspoon pure vanilla extract
125 g yogurt
20 g cocoa powder
40 ml milk

Methods:

1. Preheat the oven to 350 degrees F (180 C.). Butter the bread pan and set aside. If you use a silicon pan, you don't need to butter.

2. In a medium bowl, whisk the butter and sugar. When well-combined, add vanilla extract and the eggs one by one and mix well all together. Then mix in yogurt.

3. In another bowl, whisk cake flour, baking powder, and salt until well combined.

4. Add flour mixture to butter mixture and stir until just mixed.

5. In a saucepan, add in milk and cocoa powder. On a medium heat, mix well until cocoa powder is dissolved well.

6. Put the half of the whole mixture into a new bowl. Add the cocoa milk and stir until well combined.

7. In a pan, add in the white mixture and cocoa mixture alternatively. Then run a table knife through the batters in a swirling motion.

8. Bake for 40 to 50 minutes, depending on your oven, until the cake tester comes out clean. Transfer the pan to a rack and cool for 10 minutes. Then remove the pan and cool the bread completely on the rack.

* Store in an air-tight bag and consume in three days.

Variations:

1. If more buttery cake is preferred, then replace yogurt with 155 ml buttermilk. (2/3 cup)
2. Add white chocolate chips to white batters and dark chocolate chips to cocoa batter to make it special.
3. Spread cocoa butter cream (creme beurre) on the top of the cake. Butter cream recipe is as below:

Butter Cream

Ingredients:

100 g butter at temperature
200 g icing sugar
2 tablespoons cocoa powder
1 tablespoon milk

Methods:

In a medium bowl, mix well all the ingredients.