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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Equipment
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
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
