Eggless chocolate marble cake is an interesting fusion cake made by combining two different cake batters. The batter is mixed in such way that there are two distinct colours clearly visible overlapping each other. This is later baked like any other traditional cake forming a zebra-like appearance with two distinct colours from chocolate and plain cake batter.
To be honest, I always believed that layered or marble cakes must have a complicated baking procedure and it is not my cup of tea. But after some research I found that basically, the two cake batters should be mixed roughly with each other, with clearly visible layers. In other words, the cake batter must be thick and hence should not easily mix with others. Once the batter is combined, it must be baked as it is, which eventually forms distinctive layering.
In this cake recipe, I have used vanilla and chocolate cake batters as they have two distinct colours. But the same technique can be applied with any other cake batter too. I would recommend choosing two distinct and contrast-coloured cake batters. The chocolate flavour would have a great impression on any type of marble cake. I have not finished up this recipe with icing or frosting on top of the cake. You can either use vanilla or chocolate frosting as per your preference.
Now, over to this recipe…
Ingredients
Eggless Chocolate Marble Cake
VANILLA CAKE BATTER
- ½ cup Yogurt, fresh
- ½ cup Sugar
- ¼ cup Oil
- 1 tsp. Vanilla extract
- 1 cup Plain flour
- A pinch Baking soda
- ½ tsp. Baking powder
- A pinch Salt
- 2 tbsps. Water
CHOCOLATE CAKE BATTER
- ½ cup Yogurt, fresh
- ½ cup Sugar
- ¼ cup Oil
- 1 tsp. Vanilla extract
- 1 cup Plain flour
- ¼ cup Cocoa powder
- A pinch Baking soda
- ½ tsp. Baking powder
- A pinch Salt
- 2 tbsps. Water
Method
- Firstly, in a large bowl take ½ cup curd. Use fresh curd to avoid tangy flavour.
- Add ½ cup sugar, ¼ cup oil, a teaspoon vanilla extract.
- Whisk well until the sugar dissolves completely.
- Place a sieve and add 1 cup plain flour, pinch baking soda, ½ tsp baking powder and pinch salt.
- Sieve the flour making sure there are no lumps.
- Further, using the cut and fold method mix the cake batter.
- Additionally, add 2 tablespoons of water and mix to a smooth silky batter.
- Eggless vanilla cake batter is ready. Keep it aside.
- Again, in another large bowl take ½ cup curd.
- Add ½ cup sugar, ¼ cup oil, a teaspoon vanilla extract.
- Whisk well until the sugar dissolves completely.
- Place a sieve and add ¾ cup plain flour, ¼ cup cocoa powder, pinch baking soda, ½ tsp baking powder and pinch salt.
- Sieve the flour making sure there are no lumps.
- Further, using the cut and fold method mix the cake batter.
- Additionally, add 2 tablespoons of water and mix to a smooth silky batter.
- Chocolate cake batter is ready. Keep it aside.
- Next, scoop 2 tablespoons of vanilla cake batter and transfer to a cake tin.
- On top of vanilla cake batter add 2 tablespoons of chocolate cake batter.
- Alternatively, add vanilla and chocolate cake batter, allowing it to spread naturally.
- Using the back of a spoon, give a zig-zag swirl to get a nice design without disturbing the layers.
- Pat the tray twice to remove the air incorporated into the batter.
- Place the cake tray into the preheated oven. Bake the cake at 180°C for 50 minutes.
- Further, allow the cake to cool completely and later cut into thick slices and serve.
- Serve the eggless chocolate marble cake or store in an airtight container.
