Marble Cake – Kejk Mignun


  • 1 1/2 cups butter
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsweetened cocoa


1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape half the mixture into a separate bowl

2. To make the chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

3. Spoon the vanilla batter into a buttered and floured Borma Forn. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the vanilla batter. Repeat to spoon remaining vanilla and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

4. Bake in Borma Forn. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

5. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
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