Description
This Easy Marble Cake with Chocolate Ganache is a delightful dessert combining the rich flavors of vanilla and chocolate in a beautiful marble pattern. The moist, tender cake is topped with a smooth, luscious chocolate ganache, perfect for any occasion from casual teatime to special celebrations. Simple to prepare with straightforward ingredients, this cake uses a home-baked method and is enhanced by a decadent ganache that adds a glossy finish and rich taste.
Ingredients
Scale
Marble Cake
- 1¾ cups all purpose flour or cake flour or self rising flour*
- 2 teaspoons baking powder (omit if using self rising flour)
- ¼ teaspoon salt (omit if using self rising flour)
- 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 powder
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 leave out the baking powder and salt.
Instructions
- Prepare the Cake Pan: Preheat your oven to 350°F (180°C). Grease and flour an 8-inch (20cm) cake pan to ensure the cake does not stick.
- Mix Batter in Food Processor: Combine the flour, baking powder, salt, softened butter, granulated sugar, eggs, egg yolk, milk, and vanilla extract in a food processor. Process for about 2 minutes until smooth and fully combined. If you don’t have a food processor, cream the butter and sugar in a mixing bowl until fluffy, then add eggs one at a time, mixing well after each addition. Beat in milk and vanilla, then gently fold in the flour mixture until smooth.
- Divide and Chocolate Batter: Separate the batter evenly into two bowls. Add the cocoa powder to one bowl and mix thoroughly to create the chocolate batter.
- Create Marble Effect: Alternately spoon dollops of vanilla and chocolate batter into the prepared cake pan. Use the tip of a knife to gently swirl the two batters together on top, creating a lovely marble pattern without over-mixing.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes. Then, carefully transfer it to a wire rack to cool completely before adding the ganache.
- Prepare Chocolate Ganache: In a small pan, gently heat the cream and butter together until hot but not boiling. Remove from heat and stir in the semi sweet chocolate until smooth and glossy. Allow the ganache to cool to lukewarm and thicken slightly.
- Glaze the Cake: Pour or drizzle the ganache evenly over the completely cooled marble cake, letting it drip over the edges for an attractive finish. Let the ganache set before serving.
Notes
- Homemade cake/pastry flour: For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons corn starch. Sift together several times to ensure proper combination.
- Homemade self rising flour: Whisk together 1 cup of flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
- The unglazed cake can be stored covered at room temperature for up to 2 days, or wrapped tightly in plastic in the fridge for 3-4 days. Bring to room temperature before serving.
- Store glazed cake in an airtight container or covered cake dish; it will keep about 1 day at room temperature.
- The cake freezes well without ganache. Wrap tightly in plastic and foil, place in freezer-safe bag or container. Keeps up to 3 months. Defrost in fridge, then allow to come to room temperature before adding ganache.
- For best results, add ganache just before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
