Marmorkuchen, or Marble Cake, which is a generic name for many variations of this form of cake, has been mentioned by German chemist and naturalist Johann Sigismund Elsholtz in one of his books in 1690.

This version of the Marple cake with cocoa was created in the 19th century by German bakers.

Fun Fact:

Humans started to eat sugar around 8,000 years ago.
They chew on sugar cane for their sweet tooth.
The industrial production of sugar from beets was developed in Germany in 1801 from Franz Carl Achard in Berlin.
The worldwide first Beet sugar factory was built in Cunern/Silesia.

Ingredients:

• 5 Eggs
• 250 g Soft Butter
• 200 g Sugar
• 300 g Whole Wheat Flour. You can also use regular white flour
• 135 ml Milk. (120 ml if you use white flour)
• 1 TSP Vanilla Extract
• 10 g Baking Powder
• 3 TBSP Baking Cocoa

The butter needs to be at least room temperature. I like to liquidize it in a small pot on the lowest heat on the stove.
Then mix it with the sugar and add the eggs to it.
Mix the baking powder into the flour and slowly add it to the egg-butter-sugar mix.
Add the milk occasionally to it but leave about 25 ml for the other part of the dough.
Add the Vanilla extract and mix it for a few seconds.

Smear a little bit of butter or oil into the baking form or pan and add about 70% of the dough into it.
Now add the baking cocoa and the rest of the milk to the rest of the dough and mix it.

Make a little trench into the dough in the baking form, add the cocoa dough to it, and smooth it out.

Bake it 45-50 minutes at 180 degrees Celsius or 350 degrees Fahrenheit (top and bottom heat) in a preheated oven.
Check after 40 minutes with a toothpick in the middle.
If there is still dough on it, then it is not done and needs a few more minutes. Do not overbake it. It makes it dry.

If you want, you can add a chocolate glaze or powder sugar on top of it after baking.

Enjoy with a glass of milk, cup of coffee or tea.