Chocolate Marble Cake
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This cake is a new take on the old fashion marble cake
It's fluffy and moist and I have made it as a birthday cake on a number of times .
Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.
Note 4. A fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C
Note 5. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 cup (275g). I have added home made buttermilk recipe in a Hint post
It's fluffy and moist and I have made it as a birthday cake on a number of times .
Ingredients
Vanilla Cake
- 2¼ cups (300 g) plain flour
- ¼ cup (25 g) cornflour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) vegetable oil or canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil or canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
- If using the whipped dark chocolate ganache frosting, then I would recommend making it before you start on the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the vanilla cake).
Vanilla Cake
- Preheat oven to 175 C or 160 °C fan-forced and grease and/or line two 8 inch cake tins
- In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix .
- Divide the batter equally into two separate bowls (I would recommend weighing the batter to make sure you have an even amount in each bowl. Mine comes to around 685g each once divided).
- To one half of the batter, add in the cocoa powder, instant coffee powder and vegetable oil. Fold with a spatula until just combined.
- Divide the batter evenly into the two 8 inch cake tins. You can use your own marbling technique or use the method I like to use which gives you a very cool pattern on the inside. To do this, place 3 tablespoons of the chocolate batter in the middle of each cake tin. Spread out a little and then directly on top of it add in 3 tablespoons of the vanilla cake batter. Repeat these steps alternating between the two flavours. Every now and then I like to gently shake/twirl the cake tin to help the batter spread out towards the edges of the cake
- Bake for 35 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting with the whipped chocolate ganache or another frosting of your choice.
Whipped Dark Chocolate Ganache
- Chop up your chocolate into small pieces and place in a heat proof bowl.
- Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it's gently bubbling, immediately take it off the heat (you don't want to overheat the cream) and pour it over the chocolate.
- Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using a hand blender or stick blender, blend until smooth. Keep the blender on the bottom of the bowl to prevent air bubbles getting into the ganache.
- cover the ganache with cling-wrap Place it in the fridge for at least a few hours to allow it to thicken up and become very cold. You can also do this step the day beforehand.
- Once ready, pour the ganache into a bowl and whip until you reach stiff peaks. It comes together quite quickly so be careful not to overwhip the cream. Use it to frost your marble cake
Notes
Note 1. You can use cake flour in replacement of the plain flour and corn flour in this recipe (325g total required).Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.
Note 4. A fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C
Note 5. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 cup (275g). I have added home made buttermilk recipe in a Hint post
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