Mixing the dough: In a large bowl, crack the eggs. Add the lemon yogurt, one measure of sunflower oil (use the empty yogurt pot to measure), two measures of sugar and the sachet of yeast. Beat everything together
with an electric mixer. Then gradually incorporate the flour, adding one pot at a time to avoid lumps.
Preparation of the cocoa paste: In another bowl, pour half of the paste. Add the tablespoons of cocoa powder and mix well until you get a homogeneous color.
Preparing the pan: Grease a cake pan with butter and dust with flour. Tap the pan to remove excess flour.
Assembling the cake: First pour the white batter into the mold, then add the cocoa batter on top. Make several thin layers by alternating the two batters, always pouring in the center to create the marbled effect.
Cooking: Preheat the oven to 180°C, top to bottom heat mode. Bake the cake for about 45 minutes. Check the cooking by inserting a long toothpick or skewer into the center of the cake; it should come out clean.
Cooling and unmolding: Let the cake cool before unmolding. Then enjoy your marble cake!
This marble cake is a visual and taste delight, ideal for a snack, a dessert or a special occasion. Its soft texture and its slightly lemony taste make it a delicacy appreciated by all.
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