Easy Chocolate Pudding Marble Cake with Chocolate Sauce

Steps

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1. 1
   Empty the chocolate pudding into a small bowl, reserving the empty container as your measuring cup for the rest of the recipe.
   ▶ ≈0:06
2. 2
   Crack 4 eggs into a large mixing bowl.
   ▶ ≈0:17
3. 3
   Add 2 pots of sugar and the packet of vanilla sugar, then whisk together until smooth and homogeneous. Adjust sweetness to your taste if desired.
   ▶ ≈0:26
4. 4
   Pour in 1 pot of milk and whisk until combined.
   ▶ ≈0:42
5. 5
   Add 1 pot of sunflower oil and mix well.
   ▶ ≈0:51
6. 6
   Sift 4 pots of flour to prevent lumps, then add to the mixture and whisk vigorously until smooth and lump-free. You may substitute 2 pots flour + 2 pots cornstarch for a lighter texture.
   ▶ ≈0:59
7. 7
   Sift 1 packet of baking powder into the batter and fold in thoroughly.
   ▶ ≈1:30
8. 8
   Divide the batter equally between two bowls. In one bowl, sift in 1 tablespoon of cocoa powder and add 1 pot of chocolate pudding, mix until you have a smooth chocolate batter. In the other bowl, stir in the vanilla yogurt until evenly combined for a vanilla batter.
   ▶ ≈1:45
9. 9
   Preheat the oven to 180°C (350°F).
   ▶ ≈2:24
10. 10
    Line a cake tin with parchment paper or grease and flour it. Pour in the chocolate batter first, then the vanilla batter on top.
    ▶ ≈2:31
11. 11
    Using a small stick or skewer, gently swirl the two batters together to create a marble pattern.
    ▶ ≈2:55
12. 12
    Sprinkle the crushed almonds over the surface for extra crunch if desired (optional).
    ▶ ≈3:01
13. 13
    Bake in the preheated 180°C oven for 30 minutes.
    ▶ ≈3:09
14. 14
    While the cake bakes, prepare the chocolate sauce by melting 90g of dark chocolate with 1 pot of chocolate pudding in 40ml of liquid cream, stirring until fully melted and smooth.
    ▶ ≈3:17
15. 15
    Once baked, let the cake cool slightly before turning out of the tin. Drizzle with the chocolate sauce to finish.
    ▶ ≈3:31