Bicolor marble cake with crumble, a simple but truly delicious pantry cake that stays soft for several days. I got the recipe from Natalia Cattelani’s site, who proposed this dessert on an episode of La prova del cuoco… I just adjusted the quantities to fit my pan. The recipe may seem complex because both the base and the crumble are bicolor, but the process is actually very easy, you just need a few extra minutes to weigh all the groups of ingredients. Try the marble cake, it will win you over with its double texture, soft at the base and crunchy on the surface!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 289.08 (Kcal)
- Carbohydrates 33.43 (g) of which sugars 14.54 (g)
- Proteins 5.49 (g)
- Fat 16.36 (g) of which saturated 10.22 (g)of which unsaturated 5.89 (g)
- Fibers 2.51 (g)
- Sodium 17.48 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 3 eggs
- 9 1/2 tbsps butter
- 1/2 cup sugar
- 1/3 cup milk
- 2 1/2 tsps baking powder
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 2 oz dark chocolate (chopped)
- 2 tbsps butter (cold)
- 2 tbsps sugar
- 1/4 cup all-purpose flour
- 2 tbsps hazelnuts (or almonds, for the surface)
- 2 tbsps butter (cold)
- 2 tbsps sugar
- 1/4 cup all-purpose flour
- 1 1/2 tbsps unsweetened cocoa powder
Tools
- Stand Mixer or hand mixer
- Baking Pan rectangular 9.5×7 inches
- Parchment paper
- 4 Bowls
- Small saucepan
Preparation
Start by preparing the light base: melt the butter in a small saucepan (or in a double boiler) and let it cool down, crack the eggs separating the yolks from the whites.
Whip the egg whites until stiff (in a stand mixer or with a hand mixer) and set them aside for a moment.
In another bowl, beat the yolks with the sugar, then add the melted butter and the milk.
Mix, add the sifted flour and the baking powder and blend.
Finally, gently fold in the whipped egg whites.
Divide the mixture into two equal parts.
Mix the dark base ingredients (milk, sifted cocoa, chopped chocolate) in a small bowl. Add the obtained cream to one of the two parts.
Line the baking pan with parchment paper. Place the two batters by spoonfuls in it, alternating the light one with the dark one.
Now prepare the two crumbles in two separate small bowls, mixing the respective ingredients with your fingers, so as to obtain crumbly mixtures.
Spread the crumbles over the entire surface of the cake, mixing them randomly. Finally, sprinkle with the chopped hazelnuts coarsely (or with sliced almonds).
Put the cake in a static oven at 350°F and bake for about 35 minutes. Always do the toothpick test to check that it’s dry inside.
The bicolor marble cake with crumble is ready, let it cool well, then serve it cut into squares.
Tips and Notes
Use a baking pan about the same capacity as the one I used (9.5×7 inches). If you don’t have it, recalculate the doses proportionally so that the cake is the right height.
For the crumbles, the butter must be cold from the refrigerator.
Sift the cocoa well before using it, otherwise it will create lumps that are difficult to dissolve.
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