Chocolate strawberry marble cake

HOW TO MAKE CHOCOLATE STRAWBERRY MARBLE CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and sprinkle with flour.

Step 2: Wash the strawberries, remove the stem and cut them into pieces. Place the strawberries in a blender and blend until obtain a creamy mixture. Set aside.

Step 3: Beat the sugar together with the softened margarine until obtain homogeneous and creamy mixture. Add the eggs and the Port wine and beat for 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.

Step 4: Divide the dough in two parts. In one of the parts add the chocolate powder and beat for 3 to 4 minutes until it’s nicely incorporated. In the other, add the grinded strawberries and mix to incorporate.

Step 5: In the cake pan, pour the dough alternately with a spoon, one with the strawberry cream and the other with chocolate and so on until finish the dough. Bake for about 30 minutes.

Step 6: Remove the cake from the oven and unmold. Let cool to room temperature and serve.

TIPS FOR CHOCOLATE STRAWBERRY MARBLE CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).