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Double Chocolate Marble Cake Recipe

Double Chocolate Marble Cake Recipe

You don’t really see a lot of cakes like this anymore – everyone is into cupcakes or iced cakes and so you might be thinking that (a) this looks old-fashioned, (b) this looks boring, and/or (c) where the hell is the icing?

This is a cake that does NOT need icing. It’s got white chocolate and dark chocolate swirled through the mixture with a hint of orange or peppermint oil too (I used orange). It is incredibly moist and supremely easy to make and I found the basis for this in the most gorgeous book from the most gorgeous chef Dorie Greenspan in “Baking Chez Moi”. Dorrie lived in France for a number of years and studied French cooking and has had a few recipe books of her own but this book is based on the recipes that top French chefs make at home for their family. Nothing difficult, nothing fancy but all absolutely delicious!

2 cups flour
1 1/4 tsp baking powder
3/4 tsp fine salt
170g/6 oz unsalted butter, softened
1 cup sugar
4 large eggs, at room temperature
1 1/2 tsp vanilla extract
1/2 cup whole milk, at room temperature
100g (4 oz) white chocolate, melted and cooled
100g (4 oz) semi-sweet dark chocolate, melted and cooled
1/4 tsp orange or peppermint oil (optional)

Put a rack in the centre of the oven. Pre-heat oven to 160C/140C fan-forced/325F.

Butter a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.

Combine the flour, baking powder and salt together in a small bowl.

Using an electric mixer, beat the butter until creamy and soft. Then add sugar and continue to beat for 3 minutes. Add the eggs one at a time, beating for 1 minute between additions. Then add vanilla. On low speed add the flour and milk in 3 additions, mixing only long enough to combine the ingredients.

Spoon half the batter into a separate bowl and gently stir in the melted white chocolate and orange or peppermint oil (if using). Stir the melted dark chocolate into the remaining batter.

Spoon or scoop blobs of the batter randomly into the prepared pan.

marble cake 1

Then using the back of a knife, run it through the batter length-wise down the pan around 6 times.

marble cake 2

Bake the cake for 80 to 90 minutes or until a skewer inserted deep into the centre comes out clean. Check the cake at 40 minutes and if it’s getting too brown, tent a piece of foil over the top.

marble cake 3

Transfer the cake to a rack and let it rest for 10 minutes before turning it out and leaving it to cool right side up to room temperature.

marble cake 4

Double Chocolate Marble Cake Recipe

Ingredients

  • 2 cups flour
  • 1 1/4 tsp baking powder
  • 3/4 tsp fine salt
  • 170g/6 oz unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 100g (4 oz) white chocolate, melted and cooled
  • 100g (4 oz) semi-sweet dark chocolate, melted and cooled
  • 1/4 tsp orange or peppermint oil (optional)

Instructions

  1. Put a rack in the centre of the oven. Pre-heat oven to 160C/140C fan-forced/325F.
  2. Butter a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.
  3. Combine the flour, baking powder and salt together in a small bowl.
  4. Using an electric mixer, beat the butter until creamy and soft. Then add sugar and continue to beat for 3 minutes. Add the eggs one at a time, beating for 1 minute between additions. Then add vanilla. On low speed add the flour and milk in 3 additions, mixing only long enough to combine the ingredients.
  5. Spoon half the batter into a separate bowl and gently stir in the melted white chocolate and orange or peppermint oil (if using). Stir the melted dark chocolate into the remaining batter.
  6. Spoon or scoop blobs of the batter randomly into the prepared pan.
  7. Then using the back of a knife, run it through the batter length-wise down the pan around 6 times.
  8. Bake the cake for 80 to 90 minutes or until a skewer inserted deep into the centre comes out clean. Check the cake at 40 minutes and if it’s getting too brown, tent a piece of foil over the top.
  9. Transfer the cake to a rack and let it rest for 10 minutes before turning it out and leaving it to cool right side up to room temperature.
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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