White chocolate marble cake

There are certain cakes that are delicious and that everyone likes, we hardly dare change some recipes. In this case, it was worth making a marble cake with half dark chocolate and the other half with white chocolate.
Your kids will love the mix of flavors of this cake.

HOW TO MAKE WHITE CHOCOLATE MARBLE CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).

Step 2: Place the dark chocolate broken into pieces and a tablespoon margarine in a bowl and melt in the microwave. Remove from microwave and mix until obtain a creamy mixture. Do the same for the white chocolate.

Step 3: Using a stand mixer fitted with whisk attachment, beat on medium speed the eggs and sugar until obtain a homogeneous mixture. Add the vanilla extract and mix for 2 to 3 minutes until it's nicely 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 batter in two parts. In one of the parts beat the dark chocolate for 2 to 3 minutes to incorporate. In the other, add the white chocolate and beat for 2 to 3 minutes until it’s nicely incorporated.

Step 5: In the cake pan, pour the batter alternately with a spoon, one with dark chocolate and the other with the white chocolate and so on until finish the batter.

Step 6: Bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

Step 7: Remove the cake from the oven and allow to cool for 30 minutes.

Step 8: Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature and serve.

TIPS FOR WHITE CHOCOLATE 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 batter, resulting in even cooking.

3. When placing the cake batter 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).