When everything has been folded in and mixed carefully (it’s relatively easy as the dough remains loose), grease the cake pan well with butter and dust with flour. Pour about half of the dough into the mold.
Color the remaining dough dark with the cocoa powder.
To do this, sift the cocoa powder into the remaining dough to prevent lumps (I wouldn’t use instant powder because it doesn’t dissolve properly in the dough).
The classic is simply the dark cocoa powder that our grandmothers used to use.
Pour the dark dough onto the light dough in the mold and fold it in a spiral using a fork.
Both types of dough mix together to form a marble pattern (using a large meat or grill fork held at a slight angle makes this particularly easy and creates a perfect pattern).
Bake in a preheated oven at 150 – 160 °C fan oven (180 °C top/bottom heat) for approx. 60 minutes. In any case, it shouldn’t have a crust that’s too hard and should be baked lighter so that it doesn’t become dry under any circumstances. Of course you should do the stick test.
Allow the cake to cool slightly in the tin and then turn it out onto a wire rack.
Grandmothers used to sprinkle it with powdered sugar, but you can also cover it with a fat glaze containing cocoa.
Whatever you like. These fat glazes, which are offered in small, guglhupf-like molds, are particularly suitable for the ultimate shine.
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