Chocolate Marble Cake with Strawberries, a delightful summer dessert that is ready from scratch in less than 30 minutes. The sponge is made with oil, so it’s light and so fluffy, and the cocoa and vanilla make an excellent pair to bring up amazing flavours. Top with juicy and fresh strawberries, and you get one dessert that is popular with little and big ones too. If you are looking for afternoon tea party ideas, this marble sponge cake is for you.
With fresh and juicy strawberries coming in season, it would be a damn shame not to put them to good use – that is if there is anything left. Both my daughters and l absolutely love strawberries, and we would gladly have them for breakfast, lunch and dinner. And snack and dessert too.
But if you do happen to have more than you can possibly eat, this delicious marble sponge cake is just the treat you need. Sure, heavily chocolate-coated cakes are lush, but sometimes a nice, mess-free light cake is great too. Especially if you are planning an afternoon tea party.
My mum has been baking this cake for years, and we all love it. The sponge can be a base for many cakes – from simple to more complicated. It’s fluffy, it’s light, and it uses just a few simple ingredients that you no doubt have already got in your pantry. The chocolate marble adds a nice touch too.
HOW TO MAKE CHOCOLATE MARBLE CAKE WITH STRAWBERRIES
My sponge cake uses oil instead of butter, that makes it super light and fluffy, rather than rich and dense. You can use butter too if you want, but the texture will change. Still super yummy though.
- separate the egg whites from the egg yolk – do make sure the eggs are at room temperature
- beat the egg whites with a pinch of salt until they form soft peaks
- add the sugar and beat again until you get stiff peaks, and a meringue-like shine
- gradually add the egg yolks, beating after each addition
- add the flour, baking powder, vanilla extract and oil, and mix gently to get a smooth batter – no need of a hand mixer at this stage, just a spatula should do
- grease and flour a baking tray – mine is a square 20cm (about 8 inches)
- add 3/4 of the batter to the tray and spread it evenly – add the cocoa powder to the remaining batter and mix to get a smooth paste
- add scoops of the cocoa batter to the tray, then mix it lightly to get the marble pattern
- pat fry and coat the strawberry pieces with flour, and shake off the excess – without the flour the strawberries will sink into the batter
- top the cake with them, then bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for about 20 minutes or until golden and a skewer inserted in the middle comes out clean
OTHER FRUIT THAT CAN BE USED
Berries are particularly nice with this marble cake, their natural sweetness bring so much flavour and colour too. Blueberries, blackberries or raspberries are a great alternative – just make sure they are pat dry and coated with flour too. Other fresh fruit that would completely smash it: peaches or apricots, plums, grapes or pineapples.
If you want to use dried fruit, there is no need to coat them with flour, just add them either to the batter, or top the cake with them.
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Chocolate Marble Cake with Strawberries, a delightful summer dessert that is ready from scratch in less than 30 minutes. The sponge is made with oil, so it's light and so fluffy, and the cocoa and vanilla make an excellent pair to bring amazing flavours. Top with juicy and fresh strawberries, and you get one dessert that is popular with little and big ones too. If you are looking for afternoon tea party ideas, this marble sponge cake is for you.
- 4 eggs
- 1 cup plain flour
- 3/4 cup caster sugar
- 3 tbsp vegetable oil
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp water
- 5 strawberries
Separate the egg yolks from the egg whites.
Place the egg whites into a large bowl and add a pinch of salt.
Use an electric hand mixter to beat the eggs whites until they form stiff peaks.
Now, add the sugar and continue to mix until the sugar has been dissolved and the egg white mixture is shiny and stiff.
Add the egg yolks one by one and mix after each addition.
In goes the flour.
Use a spatula to gently fold the flour in together with the vanilla extract, oil and baking powder.
Preheat the oven to 180 degrees C. (350 Fahrneheit).
Grease and flour a square baking tray (mine is 20cm wide, about 8 inches) and add the vanilla batter leaving about 3 tbsp of the mixture into the bowl.
Add the cocoa powder and water to the batter left and mix well until you get a smooth paste.
Add the chocolate batter to the vanilla batter.
Cut the strawberries in pieces, coat with flour, and shake off the excess flour and top the batter with them.
Bake in the preheated oven for about 20 to 25 minutes until risen. Insert a skewer in the middle of the cake, if it comes out clean, the tray can be removed from the oven.
Dust with powdered sugar if you like.