Chocolate Marble Cake Recipe

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 Chocolate Marble Cake Recipe

Chocolate marble cake is a nostalgic classic that combines the rich depth of dark chocolate with the delicate sweetness of vanilla in a soft, moist crumb. Popular across the United States, Northern Africa, and the United Kingdom, this cake is as beautiful as it is delicious—perfect for any occasion or afternoon treat.

This recipe is best made with cake flour, which gives the cake a lighter, airier texture—similar to bakery or box mix cakes. Avoid all-purpose flour for this recipe, as it will result in a denser, bread-like texture. For the moistest results, we use buttermilk or a milk-cream mixture, which enhances flavor and moisture. Let’s get baking!

Ingredients

  • 100 g dark chocolate, chopped
  • 120 g soft butter (or margarine)
  • 140 g granulated sugar
  • 1 sachet vanilla sugar or ½ vanilla bean, scraped
  • 2 large eggs
  • 230 g cake flour
  • 1½ tsp baking powder
  • 100 ml whole milk
  • 100 g liquid cream (heavy cream)

Instructions

  1. Preheat the oven to 180°C (350°F). Butter a standard loaf or bundt pan and line with parchment paper if desired.
  2. Melt the chocolate using a double boiler (bain-marie) or microwave in short bursts, stirring until smooth. Set aside.
  3. In a small bowl, combine the milk and liquid cream. In another bowl, whisk together the cake flour and baking powder.
  4. In a large mixing bowl, beat the soft butter until smooth and creamy, then add the sugar and vanilla sugar. Cream together until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition. The mixture may appear to curdle slightly—keep beating until smooth and homogeneous.
  6. Alternately add the flour mixture and milk-cream mixture to the batter, beginning and ending with the flour. Mix just until combined—do not overmix.
  7. Divide the batter evenly into two portions:
    • To one half, fold in the melted chocolate.
    • To the other half, optionally add vanilla seeds or a splash of non-alcoholic flavoring like orange blossom water or almond extract.
  8. Layer the batters alternately into the prepared pan, starting and ending with the vanilla batter. For a marbled effect, drag a toothpick or skewer through the batter in a gentle swirling motion.
  9. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before gently turning it out onto a wire rack to cool completely.
  10. To store: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil. It stays moist and delicious for several days and can also be frozen.

Tips for Success

  • Cake Flour Substitute: If you don’t have cake flour, replace 2 tablespoons of every 1 cup of all-purpose flour with cornstarch. Sift well before using.
  • Moisture Boost: Buttermilk can be used in place of milk and cream for even more moisture.
  • Flavor Ideas: Add orange zest, instant espresso powder, or ground cardamom to elevate your marble cake.

This chocolate marble cake is a beautiful blend of flavors and textures—light, moist, and irresistibly swirled. A perfect addition to your favorite cake recipes.

 

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