This marbled cake combines the simple elegance of vanilla with the rich depth of dark and milk chocolates, making it a sophisticated choice for any dessert lover. Its smooth texture and visually striking marbled effect are achieved by alternating layers of vanilla and chocolate batter, skillfully swirled to create a beautiful pattern. The cake is then elevated with a luxurious milk chocolate ganache, a crunchy rocher glaze, and a delicate topping of cocoa whipped cream, each layer adding its own unique flavor and texture to this exquisite dessert.
Why You’ll Love This: This marbled cake is a true delight for the senses, perfect for those who appreciate the artistry of baking. The dual-flavor approach ensures that every bite offers a balance of sweet vanilla and intense chocolate. The milk chocolate ganache provides a creamy contrast, while the rocher glaze adds a nutty crunch that complements the softness of the cake. Finally, the cocoa whipped cream adds a light, airy finish that makes this cake not just delicious but also a feast for the eyes.
Perfect Occasion: This marbled cake is ideal for celebrating special occasions like birthdays, anniversaries, or any significant milestones. It’s also perfect for holiday gatherings or as a show-stopping centerpiece at a dinner party. Not only does it taste incredible, but its sophisticated appearance ensures it stands out on any dessert table.
Decoration Tips:
- Dust the top of the cake with a light sprinkle of edible gold dust for an added touch of luxury.
- Arrange a few chocolate curls or shavings on top of the cocoa whipped cream for extra texture.
- Garnish with gold leaf or silver leaf pieces to enhance its elegant appearance.
- Serve each slice on a plate with a drizzle of melted chocolate or a few fresh berries for a pop of color.
Ingredients:
- 3 eggs
- 115g sugar
- 165g flour
- 90g cream
- 95g butter, melted
- 3g baking powder
- 40g dark chocolate, melted
- 40g milk chocolate, melted
For the Milk Chocolate Ganache:
- 90g milk chocolate
- 100g heavy cream (35% fat)
- 30g butter
- 10g glucose
For the Rocher Glaze:
- 125g milk chocolate
- 100g dark chocolate
- 35g hazelnuts, crushed
- 50g neutral oil (such as grapeseed or canola)
For the Cocoa Whipped Cream:
- 120g heavy cream (35% fat)
- 10g powdered sugar
- 10g cocoa powder
Instructions:
- Preheat the oven to 180°C (356°F). Grease and line a cake mold.
- In a bowl, whisk eggs with sugar. Add melted butter, then gradually mix in flour and baking powder. Incorporate the cold cream.
- Divide the batter in half. Mix dark chocolate into one part and milk chocolate into the other. Using piping bags, alternate layers of each batter in the mold. Swirl with a knife for a marbled effect.
- Bake for 45 minutes, then cool and demold.
- For the ganache, heat cream with glucose. Gradually pour over the chocolate and emulsify. Mix in butter, then chill in the freezer for at least one hour.
- For the rocher glaze, melt both chocolates, mix with oil and hazelnuts, and apply at about 30°C.
- For the whipped cream, whip the cream with powdered sugar. Add cocoa powder at the end and continue beating until soft peaks form.
- Assemble the cake with ganache, add rocher glaze, and decorate with cocoa whipped cream.
Enjoy this marbled masterpiece, a sophisticated blend of flavors and textures that promises to be as memorable as it is delicious!
