“Soft” version of the marble cake. Because I’m not a fan of complicated cakes, with several steps, hours of preparation and lots of dishes to wash afterwards. In fact, I really wanted to use this new shape that I brought from Argentina (I bought it at Falabella on Florida Street for 40 pesos).
I made that yogurt cake recipe that already won “exchanges” versions here at Panela (access the original recipe by clicking –> here).
I divided the dough into two parts and in one of them I added 1 heaping tablespoon of cocoa powder. Then just use a spoon to add a little of each dough until the mold is filled (alternating white and black dough).
Try to make designs that look like marble veins (something I never do very well). If you are using an aluminum pan, you have to grease it with oil and flour it, ok? Bake in a preheated oven (at 200ºC).
Wait for it to cool before unmolding it because it is super cute and can break. Just to remind you: I LOVE this cake!!!!
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