Description
This Easy Marble Cake with Chocolate Ganache is a delightful British dessert combining moist, tender vanilla and chocolate batters swirled together to create a beautiful marble effect. Finished with a rich, glossy chocolate ganache, this cake is perfect for any occasion, offering a balanced sweetness and a luscious chocolate topping.
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 unsalted butter, 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
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 omit 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 thoroughly to prevent sticking.
- Make Batter in Food Processor: In a food processor, combine the flour, baking powder, salt, softened butter, sugar, eggs, egg yolk, milk, and vanilla extract. Process for about 2 minutes until everything is fully combined into a smooth batter.
- Separate and Color Batter: Divide the batter evenly into two bowls. Add the Dutch processed cocoa to one bowl and mix thoroughly to incorporate the chocolate flavor and color.
- Alternative Mixing Method: If you don’t have a food processor, beat the butter and sugar in a mixing bowl until creamy. Add eggs one at a time, mixing well after each addition. Beat in the milk and vanilla. Finally, fold in the flour until smooth.
- Assemble Marble Cake: Alternately spoon the vanilla and chocolate batters into the prepared cake pan. Spread the top evenly with a spatula. Use the tip of a knife to gently swirl the batters together to create a marbled effect.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 20 minutes.
- Cool Completely: After initial cooling, transfer the cake to a wire rack to cool completely before applying the ganache.
- Prepare Chocolate Ganache: In a small pan, gently heat butter and cream over low heat until hot but not boiling. Remove from heat and stir in the semi-sweet chocolate until smooth and fully melted.
- Thicken Ganache: Allow the ganache to cool to lukewarm and thicken slightly before drizzling or pouring it evenly over the completely cooled marble cake.
- Serve and Enjoy: Let the ganache set slightly before slicing. Serve and enjoy this beautifully marbled cake with rich chocolate topping.
Notes
- Homemade cake/pastry flour: For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift well to combine and eliminate lumps.
- Homemade self-rising flour: Whisk together 1 cup of all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
- Un-glazed cake can be kept covered at room temperature for up to 2 days or wrapped tightly in plastic and refrigerated for 3-4 days. Bring to room temperature before serving.
- Store glazed cake in an airtight container or covered cake dish; it will keep at room temperature for approximately 1 day.
- For freezing: Wrap cooled cake tightly in plastic and foil, then place in a freezer-safe bag or container. Freeze up to 3 months. Defrost in refrigerator and bring to room temperature before adding ganache.
- Apply ganache just before serving for best texture and appearance.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
