Image Credit: Short Hairstyles and Haircuts
## Ingredients
### For the Basic Dough
– 180g 00 flour
– 70g potato starch
– 3 eggs (at room temperature)
– 150g powdered sugar
– 120g soft butter
– 110g Greek yogurt
– 16g baking powder
– 1 teaspoon vanilla extract or essence
### For the Cocoa Dough
– 18g bitter cocoa
– 20ml Greek yogurt
### Additional Needs
– Butter for the mold
– Flour for the mold
## Instructions
### Step 1: Prepare the Basic Dough
1. **Mix Butter and Sugar**: In a large bowl, combine 120g of softened butter, 150g of powdered sugar, and 1 teaspoon of vanilla extract.
2. **Beat Until Smooth**: Use an electric whisk to process the ingredients until you get a smooth and well-blended mixture.
### Step 2: Add Eggs
1. **Add Eggs One by One**: Incorporate one egg at a time, mixing well after each addition until fully absorbed.
### Step 3: Add Dry Ingredients
1. **Sift and Mix**: Sift 180g of 00 flour, 70g of potato starch, and 16g of baking powder into the bowl.
2. **Combine**: Beat again with the electric whisk at medium speed until well incorporated.
### Step 4: Add Yogurt
1. **Mix in Yogurt**: Finally, add 110g of Greek yogurt and continue mixing with a spatula until you get a thick, foamy mass without lumps.
### Step 5: Prepare Cocoa Dough
1. **Divide the Mixture**: Put half of the mixture into a second bowl.
2. **Add Cocoa and Yogurt**: Add 18g of sifted bitter cocoa and 20ml of Greek yogurt to the second bowl and mix everything with a spatula until smooth.
### Step 6: Prepare the Baking Tin
1. **Grease and Flour**: Grease and flour a 22 cm diameter baking tin to prevent the cake from sticking.
### Step 7: Create the Colorful Pattern
1. **Fill Piping Bags**: Fill two piping bags with the vanilla and cocoa mixtures.
2. **Form Concentric Circles**: In the prepared baking tin, pipe the dough to form 3 concentric circles of cocoa and 2 of vanilla.
### Step 8: Create the Marble Effect
1. **Marble with Toothpick**: Use a wooden toothpick to draw strips from the center of the mold to the edges, creating a marbled effect.
### Step 9: Bake the Cake
1. **Preheat and Bake**: Preheat your oven to 180°C (350°F) and bake the cake on the middle rack for 30 minutes.
2. **Check and Finish Baking**: Check the doneness with a toothpick test. If necessary, bake for an additional 5 minutes until a toothpick comes out clean.
### Step 10: Cool the Cake
1. **Cool in Tin**: Allow the cake to cool in the tin for 5 minutes.
2. **Cool on Rack**: Remove from the tin and place on a wire rack to cool completely, at least 1 hour.
## Serving Suggestions
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
– Enjoy with a cup of coffee or tea for an extra treat.
## Tips and Variations
– **Storage**: Store the cake at room temperature in an airtight container for up to 3 days.
– **Flavor Variations**: Customize the dessert with dark chocolate chips, chopped nuts, or a hint of citrus zest.
– **Baking Tip**: Ensure butter and eggs are at room temperature for a smooth, creamy batter.
## Conclusion
Enjoy the colorful, marbled delight of this Cocoa and Vanilla Cake! Perfect for breakfast, an afternoon snack, or a show-stopping dessert, this cake is as beautiful as it is delicious. Happy baking!
