Marble Cake With Dark Chocolate Chantilly
Alan Bartos
![](https://www.cuisine.co.nz/wp-content/uploads/2022/02/Cuisine-Magazine-Sweet-Treats-Alan-Bartos-Recipe-Marble-Cake-with-Dark-Chocolate-Chantilly-754x1024.jpg)
Makes
1 large cakePreparation
45 mins plus overnight restingCook
1 hrIngredients
VANILLA MIX | |
6 egg yolks | |
200g sugar | |
100ml cream | |
1 teaspoon vanilla extract | |
160g all-purpose flour | |
8g baking powder | |
60g butter, melted | |
CHOCOLATE MIX | |
4 egg yolks | |
120g sugar | |
70ml cream | |
20g cocoa powder | |
80g all-purpose flour | |
4g baking powder | |
30g butter, melted | |
DARK CHOCOLATE CHANTILLY | |
100g 70% dark chocolate | |
380ml cream | |
10g glucose |
Marble cake is probably my favourite cake from my childhood. It is made with two different mixes which create a beautiful marbled look when cooking. All kids and adults will love it.
View the recipe collection here
Instructions
1. | Make the two cake mixes in separate bowls, using the same method for each. |
2. | Bake in a large loaf pan about 28cm x 8cm. |
3. | In a bowl, start to mix the egg yolks and sugar with a whisk until the yolks have lightened. |
4. | Whisk in the cream and the vanilla extract or cocoa powder. |
5. | Then add the flour and baking powder and finish with the melted butter to give a really smooth mix. |
6. | Put each mix in a separate piping bag. |
7. | Heat the oven to 150°C fan-forced. |
8. | Start with a thin layer of vanilla mix at the bottom of the loaf pan. |
9. | Then use half of the chocolate mix and pipe a long line down the middle of the loaf pan, from the top to the bottom edge. |
10. | Cover with a second layer of vanilla mix. Use the rest of the chocolate mix to pipe a second line in the middle. |
11. | Finish by covering the top of the cake with the rest of the vanilla mix. |
12. | The marbling will happen itself when the cake is cooking. |
13. | Bake for 60 minutes. To test if it is cooked, stick a knife into the cake, and if it is ready the knife will come out clean. |
14. | DARK CHOCOLATE CHANTILLY |
15. | Put the chocolate into a bowl. |
16. | Bring 130ml cream to the boil with the glucose, then pour onto the chocolate. |
17. | Using a whisk, give it a good mix to create a smooth ganache. |
18. | Add the rest of the cream and give it another good whisk. You can use a hand blender to get it perfectly mixed. |
19. | Leave to rest in the fridge overnight, or at least 6 hours. |
20. | When ready to use, whip the ganache using a whisk or a mixer until smooth, and pipe on top of the marble cake. |
21. | Feel free to decorate it with anything you like: nuts, chocolate, sprinkles etc. At La Patisserie, we like to use our own chocolate decorations on top. |
Recipes & food styling Alan Bartos / Photography Aaron McLean