Marble Cake with Chocolate Ganache
Prep time: 20 minutes
Cook time: 55 minutes
Serves: 10 slices
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 55 minutes
- Total time: 1 hour 15 minutes
- Serves: 10 slices
Soft and buttery marble cake made with vanilla and chocolate batters, topped with smooth chocolate ganache.
Ingredients
Cake Batter
- 200 g unsalted butter, room temperature (¾ cup + 2 tbsp)
- 200 g granulated sugar (1 cup)
- 4 large eggs, room temperature
- 160 ml milk, room temperature (⅔ cup)
- 300 g all-purpose flour (2 cups)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Chocolate Batter
- 30 g cocoa powder (¼ cup)
- 1 tbsp milk
Chocolate Ganache
- 170 g milk chocolate chips (1 cup)
- 135 ml heavy cream (⅔ cup)
Method
Preheat the oven to 175°C / 347°F. Grease a loaf pan with butter and lightly dust with flour, or line it with parchment paper.
In a bowl whisk together flour, baking powder, and salt. Set aside.
Beat the butter and sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl occasionally to ensure the batter mixes evenly.
Add the milk and mix gently with a spatula.
Sift the dry ingredients into the batter and mix until mostly combined. Then mix for about 10 seconds on low speed to fully incorporate.
Divide the batter into two equal portions.
Sift the cocoa powder into one portion and add 1 tablespoon milk. Mix until smooth.
Spoon the vanilla and chocolate batters alternately into the prepared pan to create layers.
Gently shake the pan to help the batter spread evenly.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pan for 15 minutes, then transfer it to a cooling rack.
Heat the cream until it is just about to boil.
Pour the hot cream over the chocolate chips.
Stir slowly until completely smooth.
Let the ganache cool to 36–38°C (96–100°F) before pouring it over the cake.
