Description
A delightful and easy-to-make Marble Cake featuring a tender vanilla and chocolate swirled batter, topped with a rich and glossy chocolate ganache. Perfect for dessert or special occasions, this British classic combines buttery softness with luscious chocolate flavor.
Ingredients
Scale
Marble Cake
- 1¾ cups all purpose flour or cake flour or self rising flour*
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter (unsalted, softened)
- 1 cup granulated sugar (fine or fruit sugar if possible)
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 3 tablespoons milk (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened dutch processed cocoa powder
Chocolate Ganache
- 2¾ ounces semi-sweet chocolate
- ¼ cup cream (whole, heavy or whipping cream with at least 30% fat)
- 2 tablespoons butter
*If you use self rising flour then leave out the baking powder and salt.
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan to prevent sticking and ensure even baking.
- Mix Batter in Food Processor: Add flour, baking powder, salt, butter, sugar, eggs, egg yolk, milk, and vanilla to the food processor. Process for approximately 2 minutes until the batter is smooth and combined.
- Separate and Flavor Batter: Divide the batter evenly into two bowls. In one bowl, thoroughly mix in the cocoa powder to create the chocolate batter.
- Alternative Mixing Method: If a food processor isn’t available, beat butter and sugar together until creamy in a mixing bowl, add eggs one at a time beating well after each addition, then beat in milk and vanilla. Fold in the flour until smooth.
- Create Marble Effect: Spoon alternating dollops of vanilla and chocolate batter into the prepared cake pan. Use the tip of a knife to swirl the batters together gently, creating a marbled pattern.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool for 20 minutes in the pan before transferring it to a wire rack to cool completely.
- Prepare Ganache: In a small pan, heat the butter and cream together until hot but not boiling. Remove from heat, add the semi-sweet chocolate, and stir until smooth.
- Apply Ganache: Let the ganache cool to lukewarm and thicken slightly. Drizzle or pour it evenly over the completely cooled cake for a glossy finish.
Notes
- Homemade cake/pastry flour: For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Sift well to combine and avoid lumps.
- Homemade self rising flour: Whisk together 1 cup of flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Store unglazed cake covered at room temperature for up to 2 days; refrigerated wrapped tightly in plastic for 3-4 days. Bring to room temperature before serving.
- To keep glaze intact, store the cake in an airtight container or covered cake dish; it lasts about 1 day at room temperature when glazed.
- The cake freezes well unglazed. Wrap cooled cake tightly in plastic and foil, then place in freezer bag or container for up to 3 months. Defrost in refrigerator, then bring to room temperature before glazing.
- Apply ganache just before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
