French🍰 Sweets & drinks

Marbled Cake

Name: Marbled Cake
Total time: 1 h 15 min
Cuisine: French
Ingredients: ~200 g Butter; a pinch Salt; ~150 g Sugar; ~1 tsp Vanilla extract or powder; ~3 Eggs; ~200 g Flour; ~2 tsp Baking powder; ~100 ml Heavy cream; ~100 ml Milk; ~2 tbsp Cocoa powder; ~3 tbsp Light syrup; ~100 g Chocolate; ~1 tbsp Oil; ~50 g Chopped almonds or hazelnuts; ~3 tbsp Apricot glaze or neutral glaze; ~2 tbsp Candied lemon or orange

⏱ 75 min

An elegant and classic marbled cake combining vanilla and chocolate batter layers with a distinctive figure-eight swirling technique. The cake is moistened with a light syrup and finished with a glossy chocolate glaze and nuts.

Adapted from a video by Bruno Albouze

Marbled Cake – Bruno Albouze

Watch on YouTube

Ingredients

Butter~200 gest.
Salta pinch
Sugar~150 gest.
Vanilla extract or powder~1 tspest.
EggsRoom temperature, added one at a time~3est.
FlourSifted~200 gest.
Baking powderSifted together with flour~2 tspest.
Heavy cream~100 mlest.
Milk~100 mlest.
Cocoa powderSifted together with flour and baking powder~2 tbspest.

Steps

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1
Soften the butter to a touchable consistency, microwaving briefly if needed. Whip the butter with a pinch of salt using a paddle attachment.
2
Add sugar and continue beating until the mixture is creamy. Optional: add vanilla extract or powder for extra flavor.
3
Add room-temperature eggs one at a time, beating until light and fluffy after each addition.
4
Divide the batter into two equal portions. Mix the first portion with sifted flour, baking powder, heavy cream, and milk, then transfer to a piping bag.
5
Mix the second portion with sifted flour, baking powder, cocoa powder, and the remaining milk and heavy cream, then transfer to a piping bag.
6
Pipe alternating layers of vanilla and chocolate batter into the prepared baking pan in layers.
7
Using a butter knife or small spatula, create figure-eight swirls through the batter, starting from left to right and then repeating from the opposite side to create a marble pattern.
8
Place the cake in a preheated 305°F (150°C) oven and bake for approximately 75 minutes until fully cooked.
9
While the cake is still warm, brush it lightly with a light syrup flavored with dark rum, Grand Marnier, or orange blossom water to keep it moist.
10
Place the cake in the refrigerator overnight before proceeding with glazing.
11
Demold the chilled cake. Prepare the chocolate glaze by melting chocolate, adding oil, and stirring in chopped almonds or hazelnuts (or a combination).
12
Flip the chilled cake and apply the chocolate glaze. Remove excess glaze and freeze for about 5 minutes to set.
13
Flip the cake again and brush the top with neutral glaze or apricot glaze to make it glossy. Garnish with candied lemon or orange slices.

Marbled Cake

Ingredients

Steps

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