Recipe by Raichka
This is a swirled "zebra" chocolate and white cake. This cake is a common Russian dessert. My family eats it alone or with ice cream, but you can frost it or sprinkle it with powdered sugar if desired. I sometimes use vanilla yogurt instead of plain; reduce the sugar if you use sweetened yogurt.
Top Review by ohbother
The recipe is simple and easy to follow, and my son and I have been looking for a "marble" cake for a long time, so we were excited to see this one! Putting it together was easy and fun. Baking took MUCH longer than 30-35 minutes, though; at least in our oven, it took about an hour. DH and DS loved it; DH says that the texture reminded him more of coffee cake than regular cake, so he sprinkled some cinnamon, allspice, and nutmeg on it and pronounced it perfect. I have to agree about the texture: so much sugar makes the final product sort of stiff and crunchy rather than the soft and springy cake-like texture I expected. Even though I didn't care for it a great deal, the guys liked it so much that we will surely make it again! Thanks, Raichka, for posting this!
- 4 eggs
- 1 cup plain low-fat yogurt
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder
Directions See How It's Made
- Preheat the oven to 350 degrees F, and lightly grease an eight or nine inch cake pan.
- You need two separate mixing bowls. In each bowl, mix two eggs, 1/2 cup of yogurt and 1 cup sugar.
- To each bowl, add 1 cup flour and 1 teaspoon baking powder.
- To one of the bowls, mix in the cocoa powder.
- Mix the batter thoroughly in each bowl.
- Put one heaping tablespoon of the white batter in the middle of the cake pan. Next add one heaping tablespoon of the chocolate batter on top of the white batter. Continue alternating the batters until they're gone.
- Don't worry if the batter seems to go to one side of the pan; the batter will even out and look great.
- Bake for 30 to 35 minutes or until done in the center.