Tag Archives: Vanilla

Chocilla (Chocolate – Vanilla) Marble Cake

Today we are making a cake that is not only popular in Morocco but also in Europe and in the U.S.: Marble Cake! It is a cake with vanilla and chocolate mixed together in a swirl! It’s super easy and super delicious!

Ayesha's Kitchen

Ayesha’s Kitchen


  • 5 large eggs
  • ½ cup and 2 tablespoons (125 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon baking powder
  • 113 grams butter
  • 1 cup (128 grams) all-purpose white flour
  • 125 grams dark chocolate
  • 125 grams white chocolate


-The first step is to beat the 5 eggs with the sugar, using an egg beater. You want the eggs to become double in volume, fluffy, and have a withish color. This is an important step to make the cake moist!

-The eggs are ready when they become very thick – you can actually create a ‘ribbon’ with the batter when you pour some of it with a spoon over the rest of the batter!

-Add the vanilla extract, a pinch of salt, and the baking powder to the egg mixture.  Continue mixing for a few seconds until well incorporated.

-Melt the butter (either in the microwave or in a sauce pan).

-Add the melted butter to the egg mixture while continuously stirring.

-Sift the flour over the egg mixture and gently fold all the ingredients together using a spatula, until well incorporated.

-Split the batter, equally, into 2 separate bowls. In one portion we are going to add melted dark chocolate, and the other one melted white chocolate. If you dont like white chocolate you can skip it, or you can replace the dark chocolate with cocoa powder. You can even create your own flavors, for example, strawberry and chocolate, or green tea and white chocolate!

-Melt the dark chocolate and white chocolate separately.

-Preheat your oven to 180 C.

-Add the melted dark chocolate to one portion of the batter. Then add the melted white chocolate to the other portion of the batter. Mix well.

-Butter your cake mold, then place parchment paper in it (I am using an 8″ rectangular cake pan). The reason we need to butter the pan before the parchment paper is to get the paper to stick to the pan, otherwise, the paper will not stick! Cut the border of the parchment paper with scissors to get even borders.

-First pour half of the white chocolate batter in the pan. Then cover it with the entire dark chocolate batter, use a spatula to spread evenly. Finally pour the rest of the white chocolate batter on top of the chocolate batter.

-Insert the knife in the batter and move it around to create swirls

-Bake the cake for around 45 minutes or until it is done. It will become golden brown, and when you press the top of the cake it feels firm.

-Remove the cake from the pan and let it cool down.

-Slice it and serve with tea.

Marble Ring (Choco – Vanilla)

Very easy and quick recipe to make your evening tea colourful …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 self-rising flour + 2 tspns baking powder (sifted together)(if you don’t have self-rising flour take 4 tspns baking powder with normal 2 cups of flour)
  • 1 cup caster sugar
  • ¼ cup raw caster sugar
  • 1 tbspn vanilla essence
  • 4 eggs
  • 1 cup soft butter (NOT MELTED)
  • 2 tbspns good cocoa
  • ¼ cup cold milk


  • 1 cup chocolate sauce (1 cup broken chocolate pieces melted with 1 cup boiling cream)
  • Some chopped nuts


-In a mixing bowl beat (electric beater) sugar and butter for 10 minutes.

-Sift the flour with baking powder and keep aside.

-In the sugar butter mixture, add one egg with constant beating and 1 tbspn of flour mixture. Do the same with other 3 eggs and at the end add the remaining flour mixture. Add half milk to the cake mixture.

-In rest of the milk, mix cocoa powder.

-Separate 1/3 rd of the cake mixture and in that one portion stir in cocoa milk and in the rest 2 portions mix vanilla essence.

-Take a ring mould, grease it with some butter, dust it with some flour and pour half of the vanilla mixture in the mould, then a layer of chocolate mixture and then some vanilla mixture. Repeat the process until the cake mixture is finished.

-Bake for 30 to 40 minutes in a preheated oven at 170 degrees Celsius.

-Make a skewer check and flip it on a cooling rack.

Ayesha's Kitchen

Ayesha’s Kitchen

-Allow it to cool for 10 minutes.

-Heat cream in a sauce pan and pour over chocolate pieces. Stir until the chocolate is melted and the sauce is smooth.

-Drizzle it over the cake and garnish with some nuts.

-Refrigerate for 2 hrs and serve.

Ayesha's Kitchen

Ayesha’s Kitchen