Hi everyone! Here’s a second recipe of Marble Cake. This recipe comes from a very famous French pastry Chef who works at the Ritz in Paris. His name François Perret. This Cake is soaked with some vanilla syrup which makes it very very moist. It also has very intense flavors of chocolate and vanilla. There is also a thin layer of chocolate glaze which brings a bit more flavor and some crunchiness. I love this Cake because it has the perfect texture and tastes sooo good ?
For a 25,5x13x7cm Cake (capacity in water of 1,5L):
Vanilla batter:
- 75g of butter
- 165g of granulated sugar
- 1 egg
- 1 vanilla bean or 2g of vanilla seeds
- 2g of salt
- 110g of full liquid cream
- 140g of flour
- 3g of baking powder
Cocoa batter:
- 75g of butter
- 165g of granulated sugar
- 1 egg
- 20g of unsweetened cocoa powder
- 2g of salt
- 110g of full liquid cream
- 120g of flour
- 3g of baking powder
+ a bit of butter for the top
Syrup:
- 50g of granulated sugar
- 150g of water
- 9g of rum or 2 tsp of vanilla extract
Icing:
- 200g of dark chocolate
- 35g of neutral oil
- 50g of almonds
Let’s begin!
We’ll start with the vanilla batter:
1. Whisk the softened butter with the sugar and vanilla seeds until it is perfectly smooth. You need to take the butter out of the fridge at least 1h30 before starting.
2. Add the egg and whisk.
3. Incorporate the sifted flour, baking powder and salt. Mix until it forms a homogenous ball. I prefer to do this step with the spatula.
4. Add the liquid cream, little by little, and mix perfectly between each addition.
5. Keep aside.
For the cocoa batter:
1. Repeat the same steps as for the vanilla batter but don’t add the vanilla seeds and add the cocoa powder with the flour (be careful, the flour weight is different for this one).
2. Grease and flour your cake mold.
3. Fill your mold by alternating between the two colors. I used a pastry bag because the dough is thick but it also works fine with a spoon.
4. Use a knife to create a zigzag pattern in the dough. This will create the marbling.
5. Now take a bit of softened butter and mix it with a spatula so it becomes very creamy. Place it in a pastry bag fitted with a plain tip. Pipe it over the surface of the cake. This will help create a nice cake bump.
6. Preheat the oven to 150°C/302°F. Cook the cake for ~1h15. The cooking time will depend on the size of the cake but also on your oven. You can prick the middle of the cake with a knife, the blade must come out clean.
For the syrup:
1. Bring to boil the water, sugar and rum (or vanilla extract).
2. When the cake is cooked, wait until it cools down a bit and then unmold. Soak the surface and the edges of the cake until it stops absorbing (I’ve almost used all the syrup).
For the chocolate glaze:
1. Melt the chocolate in a bain-marie (or microwave).
2. Crush the almonds until you have small pieces.
3. Add the oil and the almonds to the chocolate and stir.
4. Place the cold cake over a grid with 2 pieces of aluminum sheets at the bottom.
5. Glaze the cake. Start with the edges and finish with the middle. You can take one sheet of aluminum and pour the excess over the cake to fill the gaps. If needed you have the second aluminum sheet that you can use.
6. Let the cake harden at room-temperature before enjoying it!
Your delicious Marble Cake is ready!
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!
