I am so in love with marble cakes. I have my go-to recipe that has become your go-to as well, the one I used to bake for my colleagues at that office. It was a source of comfort for so many people: during courses, meetings, briefings, after successes, after failures, in the everyday routine. I have such beautiful memories tied to that cake, it has accompanied me throughout my entire life, it is a part of me, and it is also one of Mamush’s absolute favorites.

Over the years I have indulged in a few more marble cake recipes, like the cinnamon version or the pistachio one, two wonderful variations on my original marble cake. I also have a soft spot for the marble cake with praliné and chocolate ganache, though that one requires a little more effort.

This time, I decided to make the marble cake together with my friend, pastry chef Matthieu Carlin from the luxury Hotel de Crillon. Carlin and I have already filmed several recipes together that became great favorites of yours, one of them being the best carrot cake in the world, and I am willing to stand by that claim. Make it once and it will become a permanent fixture in your kitchen. What is so remarkable about it is that even people who do not consider themselves carrot cake fans fall completely in love with it. Try it and let me know!

This time, Carlin and I filmed his marble cake recipe, which he soaks in a sugar syrup and finishes with a hazelnut chocolate glaçage on the bottom. Of course, the chef was kind enough to share the recipe with me so I could try it in our magical little Parisian apartment and then share it with all of you.

While preparing the cake I made two changes, one related to taste and one to appearance. In terms of taste, I decided there was no need to soak the entire cake in sugar syrup. It is a technique that French pastry chefs absolutely love, but in this case I do not think it is necessary. The cake is moist, delicious, and sweet enough without it.

In terms of appearance, I felt the cake deserved more chocolate, so instead of dipping just the bottom I decided to dip the top of the cake in the chocolate glaçage. The result is incredibly impressive visually and, needless to say, delivers that deep, rich chocolate flavor as well.

Soft Marble Cake with Hazelnut Chocolate Glaçage
20 cm Bundt/Kugelhopf pan

Ingredients
Marble Cake Base:
80g canola or sunflower oil
80g butter
Seeds from 2 vanilla beans
180g eggs (about 3 medium eggs)
260g sugar
3g fleur de sel
140g yogurt
260g flour, sifted
10g baking powder (2 teaspoons)

Cocoa Marble Batter:
500g of the base marble cake batter (above)
20g sifted cocoa powder

Hazelnut Chocolate Glaçage (optional but recommended):
175g dark chocolate
175g milk chocolate
100g canola or sunflower oil
75g roasted chopped hazelnuts

Preparation
1. Marble Cake Base: Preheat the oven to 170°C (340°F). Generously grease the pan with softened butter and dust with flour. Prepare two piping bags.
2. In a small saucepan, combine the oil, butter, and vanilla seeds (you can add the pods themselves as well). Heat over low heat until fully melted, then strain and set aside in a bowl.
3. In a stand mixer (or with a hand mixer), whisk together the eggs, sugar, and salt.
4. Add the yogurt and continue mixing.
5. Add the flour and baking powder and mix only until just incorporated.
6. Transfer about three tablespoons of the batter into the bowl with the oil and butter and stir to combine. Return the entire mixture back to the main batter and mix gently until smooth and uniform.
7. Cocoa Marble Batter: Transfer half of the batter into a medium bowl and fold in the sifted cocoa powder until fully incorporated and uniform.
8. Transfer each batter into a separate piping bag. Snip the tips of both piping bags carefully so the batter does not spill (a clip can help here).
9. Pipe the two batters into the pan in alternating layers or patterns, however you like.
10. Bake for 50 to 55 minutes, until the cake is set but not overly dry. While the cake is still warm, invert the pan and release the cake onto a serving plate to cool. If you plan to glaze it, place the cake in the freezer for about an hour first.
11. Hazelnut Chocolate Glaçage: Melt both chocolates together over a double boiler. Remove from heat and stir in the oil until the glaçage is smooth and glossy. Add the chopped hazelnuts, stir to combine, then pour the glaçage into a bowl slightly larger than the diameter of the side of the cake you plan to dip.
12. Dip the cake into the glaçage (I chose to dip the top), shake off any excess, and hold the cake steady for a moment until the chocolate begins to set. Any leftover glaçage can be stored in an airtight container for future use.
13. Place the cake on a serving dish, wait for the chocolate to fully set while the cake comes back to room temperature, and dive in.

*The cake keeps in an airtight container for several days and improves with time. I absolutely love it after two to three days, when it’s at its peak.

Bon appétit!
Sharon