German Marble Cake (Marmor Kuchen)

By Foodiewife

I would like to preface the difference between German cakes and American cakes. They are very different, so please take this into consideration-- should you try this recipe. American cakes have a more tender crumb, are moist and have buttercream frosting (unless you venture into making Swiss or Italian Buttercream...but then that's not American is it?!).

This chocolate marble cake with a touch of rum in both the cake and the glaze is perfect with a cup of coffee for a mid morning snack, or serve for dessert.

Recipe adapted from Allrecipes.com

Ingredients

• 1 1 1 cup butter, room temperature
• 1 1/2 1 1/2 1/2 cups white sugar
• 4 4 4 eggs
• 1 1 1 cup milk
• 1 1 1 1 almond extract OR 1 teaspoon Lemon Baking Emulsion AND 1 teaspoon pure vanilla
• 3 1/4 3 1/4 1/4 cups all-purpose flour
• 1 1 1 tablespoon baking powder
• 1/8 1/8 1/8 teaspoon salt
• 1/4 1/4 1/4 cup unsweetened cocoa powder
• 1/2 1/2 3 teaspoon imitation rum flavor (or 3 tablespoons dark rum*)
• CHOCOLATE GLAZE, optional
• 1 1/2 1 1/2 1/2 cups powdered sugar
• 1/2 1/2 1/2 cup unsweetened cocoa powder
• 2 to 3 2 to 3 3 tablespoons milk
• 1/2 1/2 1/2 teaspoon pure vanilla
• 1/2 1/2 to teaspoon Imitation Rum (optional, or add real rum to your liking)

Details

Servings 10
Preparation time 25mins
Cooking time 75mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Preheat oven to 350°F (175°C).
*I am not a fan of rum, so I used Imitation Rum Extract to "perk up" the chocolate flavor. It worked!

Grease and flour one 10 inch tube or bundt pan. (I use Baker's Secret spray for foolproof results)

In another bowl, stir together the flour, baking powder and salt. Set aside.

In a mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time. Add the the milk and extract(s).

Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and Imitation Rum (or real rum).

Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. NOTE: I use an ice cream scoop to make this easier.

Bake the cake in at 350°F (175°C) for about 50 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

FOR THE GLAZE:
Sift the sugar and cocoa together.

Whisk in milk, one tablespoon at a time. You want it to be thick, but spreadable.
Pour along the top of the cooled cake and allow to run over the edges.

NOTE: I balance a cooling rack over my sink, which pouring on the glaze. This makes cleanup much easier!