Indulge in the ultimate chocolate experience with this Double Chocolate Marbled Cake. Featuring layers of rich milk and dark chocolate cake marbled to perfection, and topped with a generous layer of hazelnut spread and a silky dark chocolate glaze, this cake is a true feast for the senses.
Why You’ll Love This:
Chocolate lovers will revel in the deep, complex flavors and the satisfying texture of this cake. The contrast between the slightly salty butter base and the sweetness of the sugars, along with the two types of chocolate, creates a delightful balance. The hazelnut spread adds a nutty richness, while the dark chocolate glaze provides a smooth and shiny finish that’s as appealing to the eye as it is to the palate.
Perfect Occasion:
This marbled cake is ideal for celebrating special occasions like birthdays, anniversaries, or any significant milestone that calls for something extraordinary. It’s also perfect for holiday gatherings where you want to impress your guests with a show-stopping dessert.
Decoration Tips:
For an added touch of elegance, consider sprinkling the top with crushed hazelnuts or a light dusting of edible gold dust after the glaze has set. You could also use chocolate shavings or curls to enhance the visual appeal.
Ingredients:
- Cake:
- 90g demi-salted butter
- 3 eggs
- 150g cane sugar or white sugar
- 100g full-fat liquid cream
- 150g flour (T55)
- 6g baking powder
- 100g dark chocolate
- 100g milk chocolate
- A pinch of salt
- Topping + Glaze:
- 1 jar of hazelnut spread
- 250g dark chocolate
- 40g neutral oil
Instructions:
- Preheat your convection oven to 155°C.
- Melt the butter and let it cool slightly.
- In a large bowl, whisk the eggs and sugar until fluffy. Stir in the cream.
- Sift together the flour and baking powder, and fold into the egg mixture with a pinch of salt.
- Divide the batter into two parts. Melt the dark chocolate and mix it into one half of the batter, and do the same with the milk chocolate in the other half.
- Grease an 18cm cake mold and alternately layer the two batters to create a marbled effect.
- Bake for 50-55 minutes at 150°C, or until a knife inserted into the center comes out clean. Allow the cake to cool.
- Once cooled, spread the hazelnut spread over the top of the cake and freeze briefly to set the spread.
- For the glaze, melt the 250g of dark chocolate and mix with the oil. Pour over the chilled cake and allow to set at room temperature.
Enjoy this decadent Double Chocolate Marbled Cake, a luxurious treat that’s sure to satisfy all your chocolate cravings!
