Easy Marble Cake with Chocolate Ganache
User Reviews
5
Easy Marble Cake with Chocolate Ganache
Description
This recipe produces a marbled cake by preparing two batters: one vanilla and one chocolate. The cake flour, baking powder, salt, butter, granulated sugar, eggs, milk, and vanilla combine for a soft base. Cocoa powder is folded into half the batter, providing the contrasting chocolate portion. The two batters are alternately spooned into a greased 8-inch cake pan and swirled gently with a knife to create a marble pattern.
Baked at 350°F for about 45-50 minutes, the cake is moist with a tender crumb. The chocolate ganache topping is made by gently heating butter and cream, then adding semi-sweet chocolate to melt and combine, forming a rich, glossy coating that sets slightly when cooled.
Before baking, the swirling technique shapes the distinctive pattern, and after cooling, the ganache adds a smooth, decadent layer. The cake can be kept covered at room temperature or refrigerated for a few days, and freezing is also possible without the glaze for extended storage. Adding the ganache right before serving ensures the best texture and appearance.
Homemade cake or pastry flour can be substituted by blending all-purpose flour with cornstarch, and self-rising flour can be made by mixing flour with baking powder and salt as detailed. These alternatives help improve texture without needing specialty flours.
Ingredients
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 egg room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons milk room temperature
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder unsweetened dutch processed
*If you use self rising flour then leave out the baking powder and salt.
CHOCOLATE GANACHE
- 2¾ ounces semi-sweet chocolate
- ¼ cup cream whole, heavy or whipping cream with at least 30% fat
- 2 tablespoons butter
Instructions
MARBLE CAKE
- Pre- heat oven to 350° F (180°C) Grease and flour an 8 inch cake pan (20cm)
- In a food processor add the flour, baking powder, salt, butter, sugar, eggs, yolk, milk and vanilla. Process for approximately 2 minutes until combined. Separate the batter evenly into 2 bowls, one bowl add the cocoa and combine well.
- If you do not have a food processor then in a mixing bowl beat the butter and sugar together until creamy, add the eggs, one at a time, mixing well after each addition, beat in the milk and vanilla. Fold in the flour and combine until smooth.
- Alternately spoon the vanilla and chocolate batter into the prepared cake pan, even the top with a spatula and with the tip of a knife swirl it in the batter to make a marble effect. Bake for approximately 45-50 minutes, test with a toothpick for doneness. Let cool 20 minutes in the pan then move to a wire rack to cool completely. Enjoy!
CHOCOLATE GANACHE
- In a small pan heat the butter and cream until hot but not boiling, remove from the heat and add the chocolate stir until smooth, let cool to lukewarm and it has thickened, drizzle or pour over the completely cooled cake.
Notes
- Homemade cake flour can be made by replacing 2 tablespoons of flour with cornstarch per cup and sifting well.
- For self-rising flour, whisk together flour, baking powder, and salt as instructed.
- The unglazed cake keeps for up to 2 days at room temperature and 3-4 days refrigerated, wrapped tightly.
- Freeze the cooled cake without ganache wrapped properly, and thaw before adding glaze.
- Add ganache just before serving for the best texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 130mg | 43% |
| Sodium | 218mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 845IU | 17% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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