Chocolate Marble Cake

We beat the soft butter with the sugar well until the texture becomes light and creamy and the sugar completely dissolves.

We add the eggs gradually, one at a time, whisking continuously after each addition.

We add the vanilla and mix well.

We sift the flour and baking powder over the mixture, then mix gently until we get a smooth batter.

We divide the vanilla cake batter into two equal portions.

We add the sifted cocoa powder to one portion and mix until fully combined.

We alternately add spoonfuls of vanilla and chocolate batter into a loaf pan lined with parchment paper.

We use a toothpick to create gentle swirls in the batter for a marble effect.

We bake the cake in a preheated oven at 180°C for 35–40 minutes until done.

To prepare the sauce, we melt the chocolate with milk in a double boiler.

We add the vegetable oil and crushed hazelnuts to the melted chocolate and stir well.

We pour the hazelnut chocolate sauce over the cake once it has completely cooled.

Tips: The butter should be soft, not melted, to achieve a light, creamy texture. Eggs should be at room temperature to mix easily. Always sift the flour and cocoa to prevent lumps. Add the sauce only after the cake has cooled to maintain its texture.