So this week I have got a nice and simple cake for you: a vanilla and chocolate marble cake covered in a yummy layer of chocolate! I have baked it in a bundt tin, but it is also perfect for a loaf tin using about half this recipe. But whichever shape you choose, you will get a really nice and soft cake with a lovely vanilla and chocolate flavour and a nice shell of chocolate around the outside. This would be great as a birthday cake for a midweek birthday when you don’t have a huge amount of time, but still want to make the birthday boy or girl a cake on their actual birthday – for that occasion I would definitely cover it in heaps of sprinkles to suit the occasion 😊
This cake is made with the usual method of creaming the butter and sugar together and then adding the eggs one at a time, followed by the dry ingredients. To make washing up easier, both flavours of batter are made in one bowl. To do that, a bit more than half of the vanilla batter get poured into the tin while some remains in the bowl and gets the cocoa powder added to it – and voilà you only have one bowl to wash! After baking, make sure you do turn the cake out of the tin after the initial 5 minutes. Otherwise moisture will collect at the bottom of the tin and make the top of the cake soggy, which is definitely not what we want 😉
For the chocolate shell, I usually do a very rough version of tempering to avoid the kind of greyish streaks in the chocolate. I’m far from an expert on tempering chocolate, that’s definitely an area I need to do some more experimenting in to get it right. But I’ll let you know what I do anyway, it may still be of some help to some of you. I chop the chocolate quite small and melt three quarters of it gently in the microwave until fully melted, and then add in the remaining quarter and stir quite hard until it’s all melted. I also add a couple of tablespoons of oil (usually coconut or rapeseed) to the melted chocolate, which will make the cake slightly easier to cut once the chocolate is set.
To cover the cake in chocolate there are two different ways of doing it, depending on if you have a silicone mould or not. The first way to do it is to pour or brush the melted chocolate all over the cake. For this method it doesn’t matter if you have a silicone mould, but for the second method you definitely need one. For that you pour the melted chocolate into the cleaned out silicone mould, spread it up the sides and then sit your cake back in the mould to dip it into the chocolate. You need a little more chocolate for the second method and therefore get a thicker layer of chocolate around the outside, but it is a much smoother coat than when pouring or brushing it over. I have given the method of pouring in the recipe, but have included amounts for both pouring and dipping the cake – so depending on what kind of tin you have, you can decide how to cover your cake.
Makes a 23cm bundt cake
You will need
375g baking spread
270g caster sugar
1 ½ tsp vanilla extract
410g plain flour
2 ¼ tsp baking powder
90ml + 20ml milk
45g cocoa powder
200g-300g chocolate, chopped (dark or milk or a mixture)
2 tbsp coconut oil or other flavourless oil
50g white chocolate, chopped
- Preheat the oven to 180°C/gas mark 4. Grease a 23cm bundt tin and add in a couple of teaspoons of flour and shake the tin about to cover the entire inside with a very thin layer of flour. Tip out any extra flour.
- Cream the baking spread and the sugar together in a stand mixer with the paddle attachment or with an electric hand whisk for about 5-10 minutes, until really fluffy and light in colour. Add the vanilla and the eggs, one after the other, beating well between each addition. Sift in the flour and baking powder and add the bigger amount of milk and mix on a low speed until just combined.
- Fill about two thirds of the mixture into the bundt tin, then add the cocoa and small amount of milk to the remaining batter and carefully fold in. Spread the chocolate batter on top of the vanilla batter and marble lightly with a skewer or the back of a knife.
- Bake for 50-60 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack and cool completely.
- When the cake is fully cooled, melt ¾ of the milk/dark chocolate in the microwave in 30 second bursts. Then add the remaining ¼ and stir vigorously until it is all melted, then carefully stir in the coconut oil. Sit the cake on a cooling rack over a piece of baking paper and pour the chocolate evenly over the cake so it is completely covered – if you find you missed some bits, tip the chocolate that’s dripping onto the baking paper back into your bowl and pour over the remaining bits.
- Leave to set for 20 minutes, then melt the white chocolate in the microwave in 30 second bursts and drizzle over the cake, either using a piping bag or just a teaspoon. Will keep in an airtight container for about 5 days.