Vanilla & Chocolate Marble Cake
Beyond being delicious, this is probably the first cake I ever baked as a child. It’s extremely simple and a weekend breakfast staple.
Vanilla & Chocolate Marble Cake
Beyond being delicious, this is probably the first cake I ever baked as a child. It’s extremely simple and a weekend breakfast staple.
Serves 6
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Ingredients
- Flour: 280 g
- Réserve de Bourgogne Creamed Honey: 190 g
- 30% liquid cream: 250 g
- Eggs: 2
- Softened unsalted butter: 150 g
- Fleur de sel: 1 pinch
- Baking powder: 7 g
- Vanilla: 1 pod
- Unsweetened cocoa powder: 25 g
- Cooking milk chocolate: 300 g
- Caster sugar: 50 g
- Pistachios or hazelnuts: 100 g
- Réserve du Midi extra virgin olive oil: 20 g
Serves 6
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Preparation
- Blend the butter and honey until you obtain a smooth paste. Then divide it equally between two separate mixing bowls.
- Make the vanilla batter: in the first bowl, add 1 egg and blend for 10 seconds. Then add the sifted flour, cocoa powder and baking powder, blend, add the liquid cream and blend again.
- Make the cocoa batter: in the second bowl, add the vanilla seeds, fleur de sel, 1 egg and blend for 10 seconds. Then add the sifted flour and baking powder, blend, add the liquid cream and blend again.
- In a previously buttered loaf tin, add one layer of vanilla batter, one layer of cocoa batter, and repeat the process. Then, using a spatula, lift the batter in circular movements to create the marbling.
- Bake for 1 hour 30 minutes at 150°C.
- 5 minutes before the end of baking, bring 200 g of water to the boil with the sugar.
- When the cake comes out of the oven, soak the top of the cake with the sugared water.
- Once the cake has cooled, cover it with a chocolate glaze. To do this, melt the milk chocolate in a bain-marie, then add the pistachios or hazelnuts with the olive oil.
