Italian Mascarpone Marble Cake

Italian Mascarpone Marble Cake
Italian Mascarpone Marble Cake is a delicious soft cake, with the perfect hint of chocolate. The creamy Chocolate Glaze makes it perfect.
  • 2 cups + 2 tablespoons cake/pastry flour
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 3 large eggs (room temperature)
  • 1⅓ cups granulated sugar
  • 1 cup vegetable oil ( I use sunflower or corn oil)
  • 1 teaspoon vanilla
  • ¾ cup +2 tablespoons milk (room temperature)
  • 1½ tablespoons dutch processed cocoa (sifted)
  • ½ cup + 2 tablespoons sweetened condensed milk
  • 3 ounces dark chocolate (good quality)
  • ½ teaspoon vanilla
  1. Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan.
  3. In a medium bowl whisk together the flour, baking powder and salt.
  4. In a large bowl beat on medium speed (#3) the eggs and sugar for approximately 5 minutes, until light and fluffy.
  5. Slowly add the vegetable oil and vanilla, beating to combine. Then add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine. Pour two-thirds of the cake batter into the prepared pan.
  6. Add the cocoa powder to the remaining one-third of the batter and stir until well combined. Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife.
  7. Bake for approximately 50 minutes, or until a toothpick inserted into the centre comes out clean or with a couple of crumbs attached. Let the cake cool completely and dust it with powdered sugar or drizzle with the chocolate glaze if desired before serving.
  9. In a small pot heat the sweetened condensed milk and the chocolate, stir until smooth, remove from heat and add the vanilla, combine, let cool slightly before pouring over cake.