The marble cake is one of the most popular pound cakes worldwide, probably because it’s simple to prepare, it has basic flavors (i.e. vanilla and chocolate) and is very moist (it has to!). I wanted to upgrade this “simple” poundcake and make it really unique and sophisticated. To be franc, I don’t always go for this look, and most of the times I go for the classic chocolate glazing (without trimming the cake).

Zoom

This cake is made of:

  • a vanilla batter
  • a cocoa batter
  • a soft chocolate ganache
  • a chocolate frosting with marble design

Vanilla and cocoa batters

These batters are easy and quick to prepare. Even though you will be tempted to prepare the vanilla batter, take a portion of it and simply add cocoa powder, I do not recommend this shortcut. Actually the texture will not be the same, as the cocoa batter has less flour, and it doesn’t take really that much time to prepare the two batters separately.

Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Resting Time 0 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 1 cake
Calories 138 kcal

Equipment

  • Scale
  • Sieve
  • Stand mixer with flat beater
  • Saucepan
  • Spatula
  • Piping bag with 10mm round tip

Ingredients
  

  • 60 g Eggs One large egg, at room temperature
  • 65 g Butter At room temperature
  • 120 g Flour Type 55 if available
  • 3.3 g Baking powder Use precieion scale, around 3/4 teaspoon
  • 150 g White sugar
  • 1 piece Vanilla pod Large one, scraped
  • 2 ml Natural vanilla extract Optional
  • 2.2 g Fleur de sel French sea salt, around 1/4 teaspoon
  • 110 g Whipping cream 35% milk fat

Instructions
 

  • Bring the eggs to room temperature.
  • Cut the butter into cubes and let it soften at room temperature.
  • Sieve the flour TOGETHER with the baking powder.
  • Place the soft butter with the white sugar, vanilla (seeds and extract) and salt in the bowl of the stand mixer equipped with the flat beater.
  • Mix for a 1 minute at medium speed until the mixture becomes creamy with a lighter color.
  • Add the eggs and continue mixing.
  • Stop the mixer after a few seconds and use a spatula to scrape down the sides of the bowl to bring back the mixture to the center.
  • Mix at low speed for a few seconds.
  • Add the flour in 2 times and mix at low speed until just combined. Do not overwork the batter.
  • Add the cream and mix at low speed, until just combined.
  • Pour the batter into a piping bag with 10mm round nozzle (or just cut the tip) and place in the refrigerator.
  • Prepare the cocoa batter immediately.
Keyword Batter, Sponge
Print Recipe
Prep Time 15 mins
Resting Time 0 mins
Total Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 1 cake
Calories 138 kcal

Equipment

  • Scale
  • Sieve
  • Stand mixer with flat beater
  • Spatula
  • Piping bag with 10mm round tip

Ingredients
  

  • 45 g Eggs Less than one egg, at room temperature
  • 48 g Butter At room temperature
  • 80 g Flour Type 55 if available
  • 2.4 g Baking powder Use precision scale, around 1/2 teaspoon
  • 120 g White sugar
  • 1 pinch Tonka bean Optional
  • 16 g Cocoa powder Plain, unsweetened
  • 1.6 g Fleur de sel French sea salt, less than 1/4 teaspoon
  • 80 g Whipping cream 35% milk fat

Instructions
 

  • Bring the eggs to room temperature.
  • Preheat the oven at 145°C.
  • Cut the butter into cubes and let it soften at room temperature.
  • Sieve the flour TOGETHER with the baking powder.
  • Place the soft butter with the white sugar, tonka bean and salt in the bowl of the stand mixer equipped with the flat beater.
  • Mix for a 1 minute at medium speed until the mixture becomes creamy with a lighter color.
  • Add the eggs and continue mixing.
  • Stop the mixer after a few seconds and use a spatula to scrape down the sides of the bowl to bring back the mixture to the center.
  • Mix at low speed for a few seconds.
  • Add the flour and the baking powder in 2 times and mix at low speed until just combined. Do not overwork the batter.
  • Add the cocoa powder and mix at low speed, until just combined.
  • Add the cream and mix at low speed, until just combined.
  • Pour the batter into a piping bag with 10mm round nozzle (or just cut the tip) and use immediately.
Keyword Batter, Cocoa, Sponge
Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert
Cuisine French
Servings 150 ml
Calories 195 kcal

Equipment

  • Scale
  • Saucepan

Ingredients
  

  • 25 g White sugar
  • 125 g Mineral water
  • 1 piece Vanilla pod Scraped

Instructions
 

  • Mix all the ingredients in a saucepan and bring to boil. Warm it before using it

Notes

Please refer to the Montage section below.
Keyword Cake, Punch, Syrup, Vanilla
Print Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Resting Time 0 mins
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine French
Servings 1 cake
Calories 195 kcal

Equipment

  • Scale
  • Baking pan approx. 25cmx8cmx8cm
  • Parchemnt paper
  • Basting brush
  • Angled spatula

Ingredients
  

  • 25 g White sugar
  • 125 g Mineral water
  • 1 piece Vanilla pod Scraped

Instructions
 

  • Grease the pan with little melted butter (use the brush).
  • Cut and place parchment paper that fits in the bottom of the pan and place it in the refrigerator for 5 minutes.
  • Flour the pan and remove the excess flour.
  • Pipe straight lines of vanilla batter
  • Pipe lines of cocoa batter, and leave some gap in between, that you will fill with vanilla batter
  • Continue alternating the vanilla and cocoa batter. Leave 3cm to the top.
  • I prefer to have a marble cake with more vanilla than cocoa batter.
  • Realize the "marbrage": place a spatula or a knife upright at one end of the baking pan, and drag it continuousely by drawing "S", without lifting it (it should be touching the bottom of the pan), until you reach the other end of the pan.
  • Pipe a thin line of soft butter (using a piping bag than you have cut 1mm of its tip), in the middle of the cake.
  • Bake at 145°C for at least 70 minutes. Check the doneness with a toothpick it has to come out clean.
  • Once the cake is done, punch it with the hot syrup (just on the top) and let it cool on a rack.

Notes

Please refer to the Montage section below.
Keyword Batter, Cake, Cocoa, Vanilla

Soft chocolate ganache

This ganache can be prepared 2 to 3 days in advance, as long as you take the time to emulsify it, and cover it properly with a cling wrap (directly to the surface). Whenever needed, you just take it out of the refrigerator and let it soften at room temperature for around 15 minutes (to spread it easily).

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 4 hrs
Total Time 4 hrs 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Saucepans
  • Stainless steel mixing bowl
  • Silicone spatula
  • Hand blender
  • Cling wrap

Ingredients
  

  • 35 g Dark chocolate 70% Guanaja of Valrhona
  • 65 g Whipping cream 35% milk fat
  • 10 g Glucose syrup
  • 5 g Acacia honey

Instructions
 

  • Melt the chocolate pistoles using a double boiler (or Bain-Marie) or microwave (not recommeded).
  • Boil the cream together with the glucose syrup and honey.
  • Add the hot mixture gradually to the melted chocolate (in 3 or 4 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • Blend the ganache for 10 seconds using the hand blender to finish the emulsion.
  • Cover with cling wrap and let it set in the refrigirator overnight or at least for 4 hours.

Notes

Please refer to the Montage section below.
Keyword Chocolate, Ganache

Chocolate frosting

This frosting can be prepared in advance and stored in a clean jar for up to 2 weeks at room temperature, or even placed in the freezer (not ideal for the chocolate, but I do it sometimes if I have any leftovers.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Hand blender

Ingredients
  

  • 130 g Dark chocolate 70% Guanaja of Valrhona
  • 15 g Grapeseed oil

Instructions
 

  • Melt the chocolate and temper it.
  • Add the grapessed oil and mix
  • Use at 37°C.

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Chocolate, Frosting

Montage

Here is the cake once out of the oven, before any finishing:

You can simply spread on it the soft ganache and glaze it. If you wish to decorate the cake like mine, here are the steps:

First you need to bake the cake in a pan with straight sides:

Then once the cake is cooled, you need to cut out the bump to have a flat top. Then spread the soft ganache on it and place the cake in the fridge.

For the frosting, you need first to cut 3 pieces of guitar sheet: one big to cover the whole cake on the sides and the top, and 2 small (square) ones to cover the front and back sides.

With melted coca butter and a small spatula, “paint” randomly wavy lines:

Let it set (at room temperature) for a few minutes, then spread the tempered chocolate on it. Make sure the chocolate layer is very thin, so that you can cut it easily along with the cake.

Cover the cold cake with the 3 pieces of guitar sheet and press them gently one the cake.

Place it in the refrigerator for a few minutes to allow the chocolate to set.

Remove the guitar sheet and wait until the cake comes back to room temperature before cutting it and eating it.

Bon appétit!