Chocolate Marble Cake (inspired by Bake Off!)

Inspired by the first episode of Bake Off 2024, this Chocolate Marble Cake is topped with luxurious chocolate ganache and juicy fresh raspberries for that iconic GBBO look! Slice into the loaf cake to reveal a fluffy vanilla sponge marbled with a rich chocolate sponge. It’s a marriage of two classic flavours that taste incredibly delicious together.

This recipe is created in partnership with Menier Chocolate. I only ever recommend products that I personally love, use and trust!

Ingredients to make this Chocolate Marble Cake

• Unsalted butter: Adds richness and moisture to the sponge. Ensure your butter is at room temperature—it will blend beautifully and make your cake extra fluffy and soft. Margarine or baking spread can be substituted if preferred.
• Caster sugar: Sweetens the sponge mixture and contributes to the cake’s soft, moist texture.
• Vanilla extract: Provides a fragrant, sweet vanilla flavour.
• Eggs: Help create a fluffy texture and rich flavour in the sponge. This recipe calls for 3 large eggs or 4 medium eggs, both at room temperature.
• Self-raising flour: Binds the cake mixture and helps it rise. If needed, you can substitute 300g of plain flour plus 2 teaspoons of baking powder.
• Cocoa powder: Added to half of the cake mixture (along with a splash of milk) to create the chocolate sponge. For a rich, intense chocolate flavour, I used Menier 100% Cocoa Powder.
• Chocolate ganache: Made from a combination of chocolate, salted butter, and hot cream. For the ganache, I recommend using Menier’s 70% Dark Chocolate and Swiss Milk Chocolate. Menier Chocolate is of exceptional quality, perfect for baking, desserts, and cakes.
• Raspberries: Select fresh, bright, and juicy raspberries for the decoration.

How To Bake a Marble Effect Cake

There are several ways to create a stunning marble effect in your cake, and the best part is, it’s incredibly easy yet looks super impressive!

To start, you’ll need two different flavoured (or coloured) cake mixtures. In this recipe, we’re using chocolate and vanilla. One common method is to drop alternating spoonfuls of the mixtures into the loaf tin and swirl them together with a skewer. However, with this approach, there’s a risk of over-swirling, which can result in the mixtures blending too much.

Instead, I prefer piping the mixtures in alternating strips, as it ensures a perfect marble effect and an even balance of chocolate and vanilla. To do this, spoon each cake mixture into separate piping bags and snip the tip to create a 1-inch opening. Pipe long strips into the loaf tin, alternating between the two mixtures and layering them as you go.

Pair with this Chocolate Ganache Frosting

Inspired by the iconic Bake Off cake, I decided to decorate this marble cake with a velvety chocolate ganache and fresh raspberries—though one is, of course, missing! True Bake Off fans will know all about the infamous missing raspberry! Here’s how to make the perfect chocolate ganache:

1. Finely chop the chocolate: My recipe uses both dark and milk chocolate for a perfect balance of bitter and sweet.
2. Add salted butter: Combine the chopped chocolate with salted butter in a bowl. I prefer using a glass bowl, as it seems to make the ganache extra shiny (don’t ask me why!). The salted butter helps balance the sweetness and enhances the chocolate flavour.
3. Heat the cream and pour it over: Warm the cream in a saucepan over low heat until it’s piping hot but not boiling. When pouring, aim to cover the chocolate completely.
4. Let it melt: Place a plate over the bowl to trap in the heat and leave it for a few minutes to melt.
5. Stir to combine: Using a silicone spatula, stir the mixture until it’s smooth, glossy, and fully combined. Don’t worry if it seems too thin at this stage.
6. Chill to thicken: Let the ganache chill in the fridge for about an hour, and then it’s ready to be spread over your chocolate marble cake!

Chocolate Marble Cake (inspired by Bake Off!)

Inspired by the first episode of Bake Off 2024, this Chocolate Marble Cake is topped with luxurious chocolate ganache and juicy fresh raspberries for that iconic GBBO look! Slice into the loaf cake to reveal a fluffy vanilla sponge marbled with a rich chocolate sponge. It's a marriage of two classic flavours that taste incredibly delicious together.

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Prep: 45 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 45 minutes minutes

Servings: 8

Equipment

• 2lb loaf tin

Ingredients

For the marble cake:

• 250 grams Unsalted butter or margarine spread if using butter make sure it's room temperature
• 250 grams Caster sugar
• 1 teaspoon Vanilla extract
• 3 large Eggs or 4 medium eggs. Room temperature.
• 300 grams Self raising flour
• 3 tablespoons Cocoa powder I used Menier 100% Cocoa Powder
• 1 tablespoon Milk

For the chocolate ganache frosting:

• 100 grams Dark chocolate I used Menier 70% Dark Chocolate
• 50 grams Milk chocolate I used Menier Milk Chocolate
• 25 grams Salted butter
• 200 millilitres Double cream

For the decoration:

• 150 grams Fresh raspberries

Metric – US Customary

Instructions

Start by making loaf cake:

• Preheat the oven to 160°C fan / 180°C conventional. Line a 2lb loaf tin with baking paper.
• In a large bowl, cream the butter, sugar and vanilla together until light and fluffy.
  250 grams Unsalted butter or margarine spread, 250 grams Caster sugar, 1 teaspoon Vanilla extract
• Beat in the eggs one at a time, adding one tablespoon of the flour with each to stop the mixture from curdling.
  3 large Eggs
• Fold in the remaining flour to make a smooth cake mixture. Spoon roughly half of the mixture into a large piping bag and set aside.
  300 grams Self raising flour
• To the remaining mixture, fold in the cocoa powder and milk to make a smooth chocolate mixture. Spoon into a piping bag.
  3 tablespoons Cocoa powder, 1 tablespoon Milk
  
• Snip the end off the piping bags to make a 1-inch hole. Pipe alternating strips of the cake mixture lengthways in the loaf tin, layering up the mixtures.
  
• Bake for 55-60 minutes until risen and the sponge springs back when lightly pressed in the middle. Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack to cool completely.
  

Whilst the cake cools, make the ganache:

• Finely chop the dark and milk chocolate into very small chunks. Place in a large glass bowl along with the butter.
  100 grams Dark chocolate, 50 grams Milk chocolate, 25 grams Salted butter
• Pour the cream into a medium saucepan and heat on a low temperature until piping hot and steaming, but not boiling.
  200 millilitres Double cream
• Pour the hot cream over the chocolate, making sure to cover it entirely. Place an upside down plate on top to trap in the heat and leave to melt for 2-3 minutes.
• Remove the plate and stir to make a smooth and glossy ganache.
  
• Cover the bowl with clingfilm and place in the fridge for 1 hour to thicken up.

Decorate the loaf cake:

• If the loaf cake has domed on top, use a knife to level it off.
• Spread the ganache over the loaf cake and use the back of a spoon to create a swirly pattern.
  
• Finish by placing the raspberries on top. Slice and enjoy! Store this cake in a sealed container in the fridge for up to 3 days.
  150 grams Fresh raspberries
  

Video

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