Double Chocolate Marble Cake
Looking for a Birthday cake recipe? You're in the right place. This double chocolate marble cake looks phenomenal inside and out. Checkerboard buttercream AND a mirror glaze. We do spoil you.
For The Chocolate Cake
- 50 g dark chocolate
- 50 g white chocolate
- 225 g salted butter, softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 100 ml buttermilk
- 1 tbsp cocoa powder
- 1 tbsp malt powder
For The Buttercream
- 250 g salted butter, softened
- 500 g icing sugar
- 75 g white chocolate
- 75 g dark chooclate
- 2 tbsp whole milk
For The Mirror Glazes
- 20 g gelatin
- 120 ml water
- 200 g condensed milk
- 300 g caster sugar
- 150 g water
- 175 g white chocolate, roughly chopped
- 175 g dark chocolate, roughly chopped
Preheat The Oven
Line two 22cm cake tins with baking paper and preheat an oven to 180ºC.
Make The Sponge
Melt the dark chocolate and the white chocolate for the cake in separate bowls over a pan of water or in a microwave, then leave to one side for later.
Beat the butter and sugar together in a large bowl or kitchen mixer until light and fluffy. Crack in the eggs one at a time as you beat, including a heaped teaspoon of flour with each egg.
Sieve the flour into the bowl with the baking powder and gently mix it into the wet ingredients, folding to avoiding knocking out all the air you’ve just beaten in. Fold in the buttermilk then divide equally between the two bowls.
Fold in the melted dark chocolate and the cocoa powder into one bowl and the melted white chocolate and malt powder into the other.
Divide the dark mixture between two cake tins. Divide the white mixture between the two tins and marble the batters together. Bake for 30 minutes.
Cool And Pipe Buttercream
Remove the cakes from the oven once baked, risen and when the sponge bounces back when lightly pressed. Leave to cool completely, on a wire rack. Peel back the baking paper and trim each cooled sponge so that they’re neat and even.
Beat the butter and icing sugar together in a bowl until soft and smooth. Melt the dark chocolate and the white chocolate for the buttercream in separate bowls over a pan of water or in a microwave. Leave to cool for 15 minutes.
Divide the buttercream into two bowls. Add 1tbsp of milk into each bowl and add the dark chocolate to one bowl and the white chocolate to the other. Beat the chocolates into the bowls of buttercream. Transfer to piping bags
Pipe alternating circles of the dark and white butter creams, starting from the centre of the sponge and working outwards.
Place the top sponge onto the buttercream. Spread a thin layer of the white buttercream around the cake to crumb coat it and chill for an hour in the fridge.
Now cover the whole cake with a generous layer of the dark buttercream. Neaten it with a spatula. You can also marble in any leftover white buttercream.
Place the cake into the fridge for 3 hours to set the buttercream.
Make The Glazes
Bloom the gelatine in 120ml water and leave for 5 minutes.
Add the condensed milk, caster sugar and 150ml water into a medium saucepan over a medium heat. Bring to a boil and take the pan off the heat.
Stir in the gelatine until completely dissolved.
Tip the chopped chocolates into separate mixing bowls and pour half of the hot sugar mixture into each bowl. Leave for 5 minutes for the chocolate to melt.
Use a hand blender to make the glazes completely smooth then strain through a sieve.
Leave the glazes to cool for another 5-10 minutes before using them.
If the glaze becomes too solid then give it 10-20 seconds in the microwaves before using.
Glaze, Set And Serve
Put the cake onto a wire rack over a tray or plate.
Pour the dark glaze over the cake, from outside to in, covering all the edges in one smooth motion.
Pour the white glaze in blobs around the top of the cake and marble it using a palette knife.
Let the glaze set for 20 minutes, then transfer it to a plate, tidying up any drips on the bottom.
Serve your outrageously chocolatey creation!
Hungry for more? Try one of these!