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Vanilla and chocolate marble cake recipe

Vanilla and chocolate marble cake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake

This is a chocolate and vanilla marble cake that looks and tastes great with very little effort!

5 people made this

IngredientsServes: 10

  • 200g plain flour
  • 1 teaspoon baking powder
  • pinch salt
  • 200g butter, softened
  • 200g caster sugar
  • 1 or 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons milk, or as needed
  • 2 tablespoons cocoa powder
  • warm water

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat oven to 160 C / Gas 3. Lightly grease a 17x9cm (2 lb) loaf tin and line with baking paper.
  2. In a bowl, mix flour, baking powder and salt. Set aside.
  3. In another bowl, beat the softened butter and caster sugar together using an electric beater. Add eggs, one at a time, beating until smooth. Stir in vanilla extract and add flour mixture in gradually until well combined. Add milk; beat well.
  4. Transfer 1/3 of the cake mixture into another bowl. Mix the cocoa powder and enough warm water (about one or two tablespoons) to create a smooth chocolate sauce; stir into mixture.
  5. Spoon the vanilla cake mixture into the prepared cake tin. Add large spoonfuls of the chocolate mixture on top to create a marble effect, finishing with a layer of vanilla cake mixture.
  6. Bake 50 to 55 minutes, or until a skewer inserted into the cake comes out clean. Let loaf cake cool in tin for 5 minutes before transferring to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(8)


THERMOMIX ® RECIPE

2. Mix all ingredient EXCEPT the cocoa powder in the TM bowl
at 1min/Speed 5.
3. Pour out batter, leaving about 1/4 in the TM bowl.
4. Add cocoa powder in TM bowl and mix 6s/Speed 5.
5. Dollop spoonfuls of batter into loaf pan,
alternating the white and chocolate.
6. Use a skewer to mix the 2 batters.
Careful not to overmix or it will lose the marble effect when sliced.
(I kind of wrote a letter "S")(I did it twice in the photo shown
and the marble did not turn out great so I'll stick to just once)
F. Bake for 1 hour or until skewer comes out clean.

This recipe is adapted from Australia Easy Cookbook and makeitperfect. The cake is soft and not too sweet. Perfect if you want to ice the cake. Bear in mind marble effect is better if baked tall rather than flat.

I added a teaspoon of rum for variation.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


Flourless Chocolate and Vanilla Marble Cake

Ingredients US Metric

  • For the vanilla batter
  • 8 ounces cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the chocolate batter
  • 10 ounces bittersweet chocolate, finely chopped
  • 10 tablespoons (5 oz) unsalted butter, cut into 6 pieces, plus more for the pan
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 tablespoon dark rum or espresso
  • 1 tablespoon teaspoon pure vanilla extract
  • Pinch table salt
  • Unsweetened cocoa powder, for dusting

Directions

Preheat the oven to 300°F (150°C). Position an oven rack in the middle of the oven. Lightly butter a 9-by-2-inch round cake pan and line the bottom with parchment.

In a medium bowl with an electric mixer, beat the softened cream cheese until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended.

In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium-high until the mixture is pale and thickened, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

To combine and bake the marble cake, spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the 2 batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

Bake the marble cake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes don’t over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools.

Let the cake cool on a rack until just slightly warm, about 1 1/2 hours. Loosen it from the pan by holding the pan almost perpendicular to the counter tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board, then remove the pan and carefully peel off the parchment.

Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert the cake again onto a similar plate so that the top side is up and let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze. Originally published November 03, 2009.

Recipe Testers' Reviews

This flourless chocolate-vanilla marble cake is a wonderful dessert. It’s sublimely rich and chocolate-y, smooth and creamy, dense and slightly fudge-y, yet despite this, it had us all going back for seconds. The cream cheese is the perfect foil to all this chocolate and lightens up the dense brownie-like texture.

I used espresso and a splash of Kahlua to bring out the coffee flavour a bit more, and it really enhanced the depth of chocolate nicely. It tasted even better the next day, so next time I would make this again the night before, rather than the morning of, to serve it at it’s best. No chocolate lover will be disappointed with this dessert.

Easy enough to make. Actually, my teen made it all by herself, and the end result is exactly as promised: it “has a texture a little like fudge and a little like cheesecake.” This will be a repeat, and the fact that one can freeze it is also very convenient.

It's just as easy to make two (as she did) and you can keep it in the freezer for last minute guests that show up. What I also loved about it is that even though it was very rich, it was not overly sweet. A slice DOES go a long way, but if you have a sweet tooth, it is easy to go for the second slice.

Once again, I need to thank my son for the discovery of another marvelous Leite’s recipe. While I was planning our Thanksgiving menu, he announced he refused to eat our traditional pecan pie for dessert. So the night before Thanksgiving, I whipped this up especially for him. We followed the recipe precisely, and the result was an incredibly dense, rich, delicious, fudgy cake. In fact, it was so amazing no one, I repeat no one, ate the pecan pie on Thanksgiving!

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Comments

I first saved this recipe when I was hugely pregnant in late 2009 and finally got around to making it in the summer of 2013. I was a little busy, ya know? I’ve since made this chocolate wonder numerous times for all sorts of folks who have crossed my path.

I’ve settled into some preferences and slight adjustments that work great for me. I use a springform pan, greased and lined with parchment, because of that time I dropped the cake while flipping it out (we took the un-floor half to the potluck anyway and hoped people would just think others had gotten to it quickly). I later use the parchment to slide the little guy onto the cake plate. I use espresso powder and water, or sometimes leftover strong coffee and never ever the rum (Captain Morgan still haunts me…). For swirling, I use a chopstick for great whirls that don’t get too blended despite my inclination to overdo it a little. I don’t bother with the inverting and cocoa powdering because I forgot one time and nothing terrible happened. I’m more worried about dropping the thing (see above) than I am about having to lick the parchment circle for the last morsel. I’m classy that way.

I love this recipe. It makes a delicious dessert to suit many palates, gives gluten-free-needing people an option at gatherings, looks fancy, and keeps well. It has traveled from San Diego to Lake Havasu, to potlucks and baby showers, and in rush hour to work. Only a clean plate ever comes home.

Samantha, the cake looks incredible! Thanks for the adjustments and tips. I think they’ll be helpful to our readers.

This comment is insanely late being posted, but I’m old and senile, and a procrastinator on top of it all. SO! While I was planning our Thanksgiving menu, my seven-year-old son announced his obstinate refusal to eat our traditional dessert of pecan pie. This isn’t any pecan pie – it’s my mama’s famous pecan pie. It’s the best pecan pie I’ve ever tasted. It’s amazing. Apparently my son was dropped on his head when he was a baby. I digress. I’m a girl who likes a challenge, so we poked around the site until my son found something suitable for his chocolate-loving palate. The result was an incredibly dense, rich, delicious fudgy cake. In fact, it was so amazing that no one, I repeat NO ONE, ate the pecan pie! Our company positively fawned over my son, lauding him with compliments on his dessert selection. There’s just no living with him now.

Better late than never, Kristen! (Typed one procrastinator to another…) And I love your story. Your mama may not love it (although I’m quite certain she, too, graciously fawned over your son’s selection), but we’re thrilled to hear it! Looking forward to hearing what his majesty deems as the next appropriate recipe selection…!


Marble Cake Recipe & Video

If you can't decide whether you want to make a chocolate cake or a vanilla cake, why not combine the two and make a Marble Cake. This cake is wonderfully rich and buttery with a moist and tender crumb. A Marble Cake may look complicated, but it's actually one batter that is divided and then melted chocolate is added to one portion. The marbling effect is created by placing the vanilla and chocolate cake batters alternately in a bundt pan, and then running a skewer or knife (do not stir) through the two batters to give it a marble effect. I usually serve this cake plain as I want everyone to see that it is a Marble Cake. But you can dust the top with powdered sugar or cocoa powder or cover with a Chocolate Ganache.

This cake is baked in a bundt pan, and make sure to butter, or spray with a non stick cooking spray, all the creases and folds of the fluted sides. Also, if you are using a dark colored bundt pan, reduce the oven temperature to 325 degrees F (165 degrees C). Dark colored pans absorb more of the energy coming from the oven walls so the pan becomes hotter and transmits heat faster than light colored pans. Reducing the oven temperature slightly will help compensate for this.

As I said above, we start by making a white butter cake batter. We also have to melt 5 ounces (140 grams) of either bittersweet or semi sweet chocolate with a little coffee. I find the coffee really brings out the flavors of the chocolate, but you can leave it out. Once the batter is made, remove a little over half of the batter and place in a clean bowl. To the remaining batter add the melted and cooled chocolate. Then place alternating spoonfuls of the vanilla and chocolate batters. Once done, take a skewer of knife and make swirls (figure 8s) through the two batters to create a marble effect. Bake just until a toothpick inserted into the center of the cake comes out clean. Do not over bake or the cake will be dry tasting. Let the cake cool in the pan for about 15 minutes before removing it from the pan.

Marble Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate with the coffee. Remove from heat and set aside to cool to room temperature.

Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. Place the batters into the prepared bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix.

Bake for about 35 - 40 minutes , or until a toothpick inserted in the center just comes out clean. Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely. Can dust the top of the cake with cocoa powder or powdered sugar. Serve warm or at room temperature. This cake is best the day it's made, but it will keep for a couple of days at room temperature or it can be frozen.


Preparation

  • Position an oven rack in the middle of the oven and heat the oven to 300°F. Lightly grease a 9ࡨ-inch round cake pan and line the bottom with parchment.
  • Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
  • Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
  • Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
  • Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min. don’t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.

    Sprinkle cocoa on the bottom of the cake before inverting it onto another plate the cocoa will keep the cake from sticking when you slice and serve it.

Make Ahead Tips

Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.

To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.


Dan Lepard's vanilla chocolate marble cake recipe

S wirls of rich chocolate marbled through a vanilla cake seems straightforward enough, but with a few secrets you can make this even easier. You may notice that the large quantity of chocolate folded through the batter thins it – potentially a concern. But a curious thing about chocolate is that the cocoa solids dry the cake batter as it bakes, so the final texture stays balanced. Spooning the mixtures in alternately means that when it comes to swirling everything together, you're already halfway there. This makes it much more likely each slice will contain dark and white cake.

Vanilla chocolate marble cake

100g unsalted butter, softened
25ml sunflower oil
75g creme fraiche
175g caster sugar
2 tsp vanilla extract
2 medium eggs
100g dark chocolate
50ml milk
200g plain flour
2 tsp baking powder

1 Line the base and sides of a small loaf tin with non-stick baking paper and heat the oven to 180C/160C fan/350F/gas mark 4.

Photograph: Jill Mead for the Guardian

2 Put the butter, oil, creme fraiche and caster sugar in a bowl and beat until almost white and whipped. Add the vanilla and eggs then beat well again until the mix is very smooth and the sugar has dissolved. Don't worry if the mixture looks split or separated – it won't affect the result. Measure out the flour and baking powder in another bowl.

Photograph: Jill Mead for the Guardian

3 Melt the chocolate in the microwave then stir in the milk until you have a smooth sauce.

Photograph: Jill Mead for the Guardian

4 Sift the flour in with the butter mixture and mix well. Spoon half of the mixture into another bowl and beat in the chocolate.

Photograph: Jill Mead for the Guardian

5 Spoon both mixtures into the tin in alternate blobs then swirl slightly together with a skewer. Tap the tin on the bench firmly to get rid of air pockets, then bake for 50 minutes or until a skewer comes out clean.

Photograph: Jill Mead for the Guardian

6 Leave to cool in the tin then unwrap. Ice with the cupcake frosting (see below) if you like. This cake will keep for 2-3 days if wrapped well, or you could freeze it.


Chocolate and vanilla marble loaf cake

Simple and classic, this marble loaf cake is comfort food at its best. Chocolate and vanilla flavors are swirled to create a beautiful pattern topped with a dark and white chocolate ganache to give you a sense of what’s to come.

I love a good marble cake. I has been one of my favorites since childhood and every time I miss home and my family a slice of this marble loaf cake seems to make me feel better.

I remember my mom making it for almost every birthday party, along with the traditional birthday. For every family gathering.

Every time she would ask us what too make for us, we’d happily say : marble loaf cake. Oh, all the beaters we licked before my mom pulled the cake out of the oven.

Yesterday I asked her to make it again. Seemed like the perfect time.

It’s been raining here for the last two days. A steaming cup of tea and a slice of this cake put an end to a stressful week.

Although my mom’s marble loaf cake is comfort food for me, over time I adapted a little bit the recipe to fit my family’s taste buds.

Instead of vegetable oil I used melted butter. I scraped the seeds out of vanilla bean to give the cake a more intense vanilla flavor. Instead of just mixing cocoa powder in half of the batter like my mom does, I swirled a little bit of chocolate.

To make it a lighter and fluffier loaf cake I whipped the egg whites and gently added the rest of the ingredients to them making sure the batter still holds plenty of air.

For the topping I swirled melted dark and white chocolate to continue the swirl pattern from the cake.

If you’re looking for an easy, classic loaf cake, look no further. This chocolate and vanilla marble loaf cake combines the best of both chocolate and vanilla worlds.

It makes a perfect addition to your steaming cup of coffee or tea, or as a sweet treat in your lunch box.

Simple and classic, this marble loaf cake is comfort food at its best. Chocolate and vanilla flavors are swirled to create a beautiful pattern topped with a dark and white chocolate ganache to give you a sense of what's to come.


Vanilla Chocolate Marble Bundt Cake

Is it coffee-o-clock yet? If it is, you’ll definitely need this unassuming marble cake.

It’s a classic Czech dessert and I love it because it’s simple to make, but rich, moist and so pretty when you cut into it.

How did I make the marble effect?

All you have to do is divide the batter in half and then add cacao powder to one half. Easy no?

The marble cake ingredients are easy to find.

You’ll need basic ingredients as pictured bellow. Nothing out of ordinary except maybe for the espresso powder.

Espresso powder is a magic ingredient that enhances and intensifies the chocolate taste in baked goods. If you don’t have it, feel free to use very strong, freshly brewed espresso or coffee. I promise you’ll taste the difference.

Also, the butter needs to be at room temperature. Leave it out on the kitchen counter to soften so that you can easily beat it.

To make the marble cake, I put my electric hand mixer to good use. The method is called “butter creaming.”

It adds air to the butter and also makes it soft. And then it’s much easier to incorporate the other ingredients.

Another thing you have to do, is to sift the flour, baking powder, soda and salt. It aerates the dry ingredients and gets rid off any big lumps.

Do the same with the raw cacao and espresso powder.

The marble effect happens when you alternate vanilla and chocolate batter, and create two layers in the bundt cake pan.

Make this vanilla chocolate marble cake because:

  • It’s a versatile dessert: every day coffee cake, perfect for picnics, gatherings or birthdays.
  • It tastes divine! Part chocolaty, part vanilla.
  • It’s moist, rich, but airy.
  • Everyone loves how it looks when you cut into it. Each slice is different, but pretty.
  • It travels and stores so well. Cover it and it’ll taste great for up to 3 days. Or freeze for up to one month.

Want to try more cakes?

Apple Walnut Pie Cake is made in a pie plate and tastes amazing.
Have you ever made Kolache? It’s a fruity Czech pastry that looks like pizza.
Chocolate banana bundt cake, but with a twist—it’s paleo!
This Walnut Cinnamon Bundt Cake has a cool layer of walnuts in the middle

Now you.

What’s your favorite coffee cake?

Tell me in the comments.

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Chocolate Almond Marble Cake

Pretty swirls of chocolate and vanilla-almond batter make each slice of this moist cake a show-stopper.

Ingredients

  • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
  • 1 cup (198g) sugar
  • 4 large eggs, at room temperature
  • 3 tablespoons (43g) whole milk, at room temperature
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (25g) almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons (14g) unsweetened cocoa, Dutch-process or natural
  • 3 tablespoons (43g) hot water
  • 2/3 cup (142g) brown sugar, packed
  • 4 tablespoons (57g) butter, room temperature
  • 7 tablespoons (99g) heavy cream
  • 1 tablespoon (14g) rum or whiskey
  • 1/2 teaspoon large-flake sea salt
  • 2/3 cup (152g) heavy cream
  • 1/2 cup (156g) light corn syrup
  • 1/3 cup (71g) brown sugar, packed
  • 1/4 cup (21g) Dutch-process cocoa
  • 1 1/3 cups (227g) bittersweet chocolate chips
  • 1/2 teaspoon large-flake sea salt
  • 3 tablespoons (43g) butter, room temperature
  • 1 1/4 teaspoons vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.

To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl before adding the next. Add the milk and extracts, mixing just until combined.

In a separate bowl whisk together the flour, almond flour, baking powder, and salt. Add to the butter/egg mixture in thirds, mixing at low speed just until incorporated after each addition before mixing in the next.

Take 2 cups of the batter and place it in a medium bowl. In a small bowl, combine the cocoa powder and hot water until smooth. Fold into one of the bowls of batter, mixing until the batter is a uniform brown color.

Using two spoons or tablespoon scoops, alternate light and dark dollops of batter in the prepared pan to form a checkerboard patter. For the second layer, top dark batter with light and light batter with dark. Repeat until all of the batter is used. Take a table knife and plunge it straight down into the batter in the pan. Swirl it back and forth and from side to side from one end of the pan to the other to create a swirled effect.

Bake the cake for about 55 to 60 minutes, until the center is set a tester inserted into the center will come out clean out clean. Remove the cake from the oven and cool it on a rack for 15 minutes before tilting it out of the pan and returning it to the rack to cool completely.

To make the butterscotch sauce: In a small saucepan over medium-high heat, combine the brown sugar and butter, stirring until the sugar is dissolved. Add the cream and bring the mixture to a boil. Lower the heat and simmer until slightly thickened, about 7 minutes. Remove from the heat and stir in the liquor and salt. Cool until warm.

To make the hot fudge sauce: In a medium saucepan over medium heat, combine the cream, corn syrup, brown sugar, cocoa powder, and 2/3 cup of the chocolate chips, stirring frequently until the chocolate has melted. Simmer for 5 minutes, stirring frequently. Remove from the heat and stir in the remaining chocolate chips, salt, butter, and vanilla, stirring until the chocolate is completely melted and the sauce is smooth.

Pour the butterscotch and hot fudge sauces over the cake or slice the cake and top individual servings. Serve immediately.

Store the cake, tented in plastic, for a couple of days at cool room temperature freeze for longer storage.


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