This cake is ideal for Sunday afternoon coffee. Rich, with buttery vanilla aroma, but still nicely fluffy.
If you want it to be more festive, you can pour a chocolate glaze over the top of the cake (you might then want to use a bit less sugar in the dough).
- 450 g flour, ideally “hrubá”, i.e. very strong or hard flour, I tried to google alternatives available abroad and many pages mention Wondra flour for US; if not available, I would just go with all-purpose flour
- 3 tablespoons Dutch process cocoa
- 250 ml cream
- 250 – 300 g caster sugar (original recipe says 300 g; I used 200 g as I though it should be enough and the cake really needs more than that –> next time I go for 250 g)
- 6 eggs
- 180 g butter
- 1 pack baking powder
- 1 pack vanilla sugar (if available in your store, e.g. Dr Oetker, if not you can use 12 g caster sugar and 2 teaspoons vanilla extract)
Make the dough
Preheat oven to 175ºC (347ºF). Grease and flour a baking form.
In a bowl, mix together egg yolks and sugar. Add butter and mix until well combined. Mix with the cream.
Whisk egg whites (until it creates stiff peaks) and just shortly before finishing the whisking add vanilla sugar. In another bowl mix flour and baking powder.
Combine flour mix with the egg yolk mix. Carefully mix in the whisked egg whites.
Pour 1/2 of the dough into the form. Add the cocoa into the rest of the dough and pour the rest of the dough into the form. You can bake it like that or take a knife or fork and slightly mix the two different-coloured doughs to create more interesting “marmor” look.
Bake the cake
Bake it for an hour. Use a skewer to test if the cake is done. If you insert it in the centre of the cake, it should come out clean. If not, leave the tray in the oven for a few more minutes.
Inspired by Apetitonline