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Introduction
Bolo Mármore, also known as Marble Cake, is a beloved dessert that brings together the rich flavors of vanilla and chocolate in a beautifully swirled pattern. Originating from Portugal, this simple yet indulgent cake has captured the hearts of dessert lovers across the world. Its striking marble design isn't just visually stunning but also offers a perfect balance of two contrasting yet complementary flavors. Whether you're baking for a family gathering or simply treating yourself, this cake promises to be a hit.
Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
½ cup milk
2 tbsp unsweetened cocoa powder
3 tbsp hot water
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter in half. In one half, mix the cocoa powder with hot water to make a smooth chocolate paste, then fold it into the batter.
Layer the batters in the prepared pan by spooning alternate portions of vanilla and chocolate batter.
Swirl the batters together gently with a knife to create a marbled effect.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving and Storage Tips:
Serving: This cake can be enjoyed on its own or served with a dusting of powdered sugar or a drizzle of chocolate sauce. It's perfect with a cup of tea or coffee.
Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. The cake can also be frozen for up to a month. To thaw, leave it at room temperature for a few hours before serving.
Variations:
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