The Best Marble Cake

One of the simplest, but most beloved cakes of all, is this Marble Cake that some claim is the most delicious in the world. It is so yummy and comforting, its texture is wonderful and the chocolate flavor is very strong.

If you have days when you need something sweet and comforting, you can also hide chocolate cubes in it during baking, that will become bite-sized surprises while eating it.

This time I made it using a technique I learned from a friend of mine, a French pastry chef. Instead of mixing the two masses with a knife or fork, I divided them into two pastry bags and with a little investment and patience I created stripes of brown and beige that gave the cake a lovely marbled look.

In addition, instead of regular granulated sugar I used two types of brown sugar, one of which is called Muscovado, less known but if you put your hand on it then you have won the lottery. This is a cane sugar full of moisture, rich in molasses, with a very deep flavor that gives the cake an aroma of delicate caramel.

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The Best Marble Cake
30-cm loaf pan (or shorter and higher pan)

Ingredients

120g dark chocolate, chopped
160g heavy whipping cream
150g butter, softened
140g light brown sugar (blond) + 60g Muscovado sugar (or dark brown sugar)
180g eggs (around 3 medium eggs)
280g flour, sifted
10g baking powder
160g heavy whipping cream (yes, again)
* Possible: 8 chocolate cubes (dark/milk/white) 

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Preparation 

1. Preheat the oven to 180 degrees Celsius. line a 30-cm loaf pan with parchment paper.
2. In a small pan heat dark chocolate and the cream (first portion), till chocolate is melt. Mix until combined, cool to room temperature.
3. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add half the flour and baking powder over butter mixture. Stir to combine. Add half the cream. Stir to combine but not too much. Repeat with remaining flour, baking powder and cream.
6. Take 5-6 spoons of this mixture and add to the chocolate and cream mixture. Mix until combined.
7. Put each mixture in a separate pastry bag.
8. Pipe alternately from both mixtures stripes along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
9. Bake for about 40-45 minutes, until the cake is firm but not too dry.
*For the version with the chocolate cubes: after about 20 minutes of baking, gently open the oven, and when the cake is in the oven, carefully stick the chocolate cubes along the cake, close the oven door and continue baking. This step should be done quickly so as not to interfere with the baking process.

Bon-Appétit
Sharon