Very soft bicolored plumcake, grandma’s recipe. Today we’ll prepare together the classic bicolored plumcake following grandma’s recipe, a tempting cake much like the more traditional lemon pound cake or the typical yogurt and chocolate plumcake, but full of delicious dark chocolate chips. For many of us, a healthy breakfast with a good slice of vanilla-and-chocolate plumcake is ideal to start the day with a smile — and what could be better than a homemade baked treat like this? Fragrant and studded with chocolate chips, this marbled cocoa-and-vanilla plumcake recipe is simple to make and perfect to enjoy with family, for breakfast or an afternoon snack, just like a lovely bundt cake, perhaps accompanied by a good glass of milk or a fresh homemade ACE juice. If chocolate desserts are your passion, follow me in the kitchen and let’s make it together. Before we roll up our sleeves, remember that if you’d like to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 7/8 cups all-purpose flour
2 eggs
3/4 cup granulated sugar
1/3 cup sunflower seed oil
2/3 cup milk (of which set aside about 1/6 cup (≈ 2 2/3 tbsp))
1/2 cup unsweetened cocoa powder
2 tsp baking powder
2 oz dark chocolate chips
to taste lemon zest

Tools

Electric beaters
Loaf pan 10 1/4 in

Preparation

To make the chocolate-and-vanilla bicolored plumcake with grandma’s recipe, start by combining the eggs, sugar and lemon zest in a bowl.
Beat everything with electric beaters until you obtain a frothy, creamy mixture. Then add 1/2 cup of the milk and the sunflower oil.
Add the flour, making sure to sift it to avoid lumps; then add the baking powder and finally the chocolate chips.
Divide the batter equally into two bowls and add the cocoa to one of them. The cocoa mixture will be fairly dense; add the remaining milk (about 1/6 cup) as needed to match the consistency of the lighter batter.
Prepare a loaf pan lined with parchment paper, and alternately spoon a ladleful of the light and dark batters to achieve the classic marbled effect of a bicolored plumcake.
Swirl the surface slightly with a knife for an even more variegated effect. Then place in a preheated static oven set to 356°F (180°C) for about 35 minutes or more. The time is indicative, so to ensure the plumcake is fully baked use the skewer test: insert a skewer (or a spaghetti) into the plumcake, and if it comes out clean with no batter attached, your cake is ready. Remove from the oven and let it cool for about an hour.