Airy & Tall Choco - Vanilla Marble Cake

Tall and airy with thin streams of chocolate through the vanilla cake. The trick is separating the eggs and whipping the egg whites into stable peeks, before incorporating them into the cake batter. Then a chocolatey thick syrup is lightly folded into the batter to create the marbleized appearance.

Requires one tube pan (angel food cake pan) - UN-GREASED & DRY!

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Servings: 12

Prep Time: 00:30

Cook Time: 00:50

Main Ingredients

for chocolate mix:

60 milliliters water, (1/4 cup)

70 grams granulated sugar, (1/3 cup)

40 grams quality cocoa powder, (1/4 cup-packed)

50 grams butter, (about 1/4 cup)

for cake:

7 large eggs, at room temperature, separated

2 packages vanilla sugar, (israeli)

120 milliliters canola oil, (1/2 cup)

240 milliliters water, (1 cup)

1 teaspoon freshly grated orange zest

350 grams all purpose flour, (2.5 cups)

2 teaspoons baking powder

250 grams granulated sugar, (1 1/4 cup)


1/4 cup powdered sugar


1Prepare the Chocolate Mixture: In a small saucepan, over medium heat, combine water, sugar, cocoa and butter, until a thick and smooth sauce is created. Remove pan from the heat and cool.

2Prepare the Batter: Heat the oven to 350 F (Not Convection).

3In a large bowl whisk the egg yolks with the vanilla sugar, oil, water and the orange zest.

4Sift the flour and the baking powder into the bowl and whisk vigorously for another minute or so. Mixture will be very thick.

5In a clean and dry bowl of mixer with the whisk attachment, beat egg whites on medium low, until soft and white foam is created (about 2 minutes).

6Add 1 1/4 cup granulated sugar very gradually.

7Increase the mixer speed to maximum and whip 3 additional minutes after the last of the sugar has been added, until shiny, airy, table and creamy peaks are created.

8Add 1/3 of the egg whites mix into the yolk mix and whisk vigorously. Follow with gently folding the rest of the egg whites with a large spatula.

9Assemble & Bake: Gently pour the chocolate mixture over the cake batter and fold it in - only 3-4 times only!

10Pour the batter into the ungreased cake pan and shake lightly to level the batter.

11Place the pan on a baking sheet and then put in the preheated oven.

12Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean (except perhaps a chocolatey smear).

13Make sure the cake is fully baked or it will collapse during the cooling period.

14Finish: Once the cake has completely cooled, use a knife around the rim to release it from the pan’s side. Place the cake upside down on a serving platter and dust with powdered sugar.

15Store covered at room temperature.

Additional Notes

Adapted from Carine Goren's recipe

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