Ingredients
| 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.
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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