Chocolate Marble Cake with Banana

Name: Chocolate Marble Cake with Banana
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 people
Ingredients: 85 g (3oz/ 6 tbsp) butter (unsalted); 75 g (2 ¾ oz/ ⅓ cup) cane sugar; 3 eggs (organic); 170 g (6oz/ 1 ⅓ cups) plain (all-purpose) flour; 2 teaspoon baking powder; 2 (225g/ 8oz) very ripe bananas; 15 g (1 tbsp) unsweetened cocoa powder; 100 g (3.5oz/ ¾ cup) dark chocolate chips; 50 g (2oz/ scant ½ cup) dark (bittersweet) cooking chocolate; 50 g (2oz/ ⅓ cup) icing (confectioner's) sugar; 50 g (2oz/ ¼ cup) butter (unsalted); 50 g (2oz/ ¼ cup) single or whipping cream

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8 people
Calories
330 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
French, British

Chocolate Marble Cake with Banana

Iris Warren

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Easy recipe for chocolate marble cake with cocoa powder and chocolate chips. Made extra moist with banana and healthy with reduced sugar. Either top with a banana for breakfast/brunch or top with a fudgy dark chocolate glaze for teatime.

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Ingredients

Servings

85 g (3oz/ 6 tbsp) butter (unsalted) softened
75 g (2 ¾ oz/ ⅓ cup) cane sugar
3 eggs (organic) at room temperature
170 g (6oz/ 1 ⅓ cups) plain (all-purpose) flour
2 teaspoon baking powder
2 (225g/ 8oz) very ripe bananas + 1 for decor (optional)
15 g (1 tbsp) unsweetened cocoa powder
100 g (3.5oz/ ¾ cup) dark chocolate chips good quality (bittersweet)

Teatime Chocolate Glaze (optional):

50 g (2oz/ scant ½ cup) dark (bittersweet) cooking chocolate good quality (64-74% cacao)
50 g (2oz/ ⅓ cup) icing (confectioner's) sugar sifted
50 g (2oz/ ¼ cup) butter (unsalted)
50 g (2oz/ ¼ cup) single or whipping cream at least 30% fat

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Instructions

Grease and flour a loaf tin, otherwise no need if you’re using a non-stick tin. Preheat the oven to 160°C fan/180°C/360°F/Mark 4/.
In a large mixing bowl, cream the butter and sugar until soft, light and creamy (this is even easier if you beat together in a stand mixer). Gradually add the eggs, one by one until well mixed. Incorporate the flour and baking powder until the batter is smooth.
In another bowl, mash the banana with a fork and add to the batter. Transfer half of it to the other bowl. In one of them, add the chocolate powder and chocolate chips and mix well.
Pour half of the chocolate mix into the bottom of the tin, then pour in all of the banana batter, then finish with the rest of the chocolate.
Marble the cake by making zig-zags with a fork from one end to the other - or swirl a couple of times in a figure 8 with a skewer. (If making this without the teatime glaze, cut the extra banana horizontally, if using, and place on top of the batter.)
Transfer to the oven and bake for 45-50 minutes. The cake is ready when a knife inserted in the middle comes out clean. If not, bake for another 5 minutes. Leave the cake to cool then remove from the mould to a wire rack to cool.

For the Teatime Glaze (optional):

Melt the chocolate, icing sugar and butter in a bowl placed over a pan of simmering water (bain-marie). When melted, stir in the cream until the glaze is well blended. Leave to cool for about 5 minutes then pour over the cake, even the glaze with a knife and decorate whatever takes your fancy. I added some mini macaron shells and dusted it with edible gold lustre, just tapping it over with a couple of fingers.

Notes

Please resist temptation to eat this straight away, as the marble cake tastes even better the next day.
Storage: Can keep for up to 4 days in a cool place stored in an airtight tin or in aluminium foil (although not in the fridge) - if you're lucky not to have tigers around!