Afternoon treat

Vanilla and chocolate marble cake

Two batters prepared separately, one vanilla and the other cocoa, for a loaf cake to serve plain or with orange jam.

Total time
125 min
Budget
Small budget
Difficulty
Easy
Servings
1 pieces
Vanilla and chocolate marble cake
Marble cake is recognisable by its light and dark patterns, made by alternating two batters. Vanilla, chocolate, coffee, fruit or spices can vary the flavours. I like revisiting childhood memories, so I make mine with chocolate and vanilla. This recipe is intended for an 18 cm loaf tin.

Prepare everything

Ingredients

1 pièces

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Vanilla batter

Chocolate batter

Assembly and baking

Serving

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Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
75 min
Resting
30 min

Vanilla batter

  1. 1

    Prepare the vanilla batter

    Preheat the oven to 180 °C. Split the vanilla pod and scrape out the seeds. In a bowl, whisk the egg yolks with the sugar until pale. Add the vanilla seeds and cream. Sift together the flour and baking powder, then fold into the mixture. Finish with the melted butter and mix until smooth.

Chocolate batter

  1. 2

    Prepare the chocolate batter

    In a second bowl, whisk the egg yolks with the sugar until pale. Add the cream. Sift together the flour, cocoa and baking powder, then fold them into the mixture. Add the melted butter and mix until smooth.

Assembly and baking

  1. 3

    Assemble the marble cake

    Grease an 18 cm loaf tin with some of the softened butter. Pour in the batters, alternating layers of vanilla and chocolate. With the remaining softened butter, make a thin line along the centre of the batter, lengthways, to encourage the cake to rise during baking.

  2. 4

    Start baking at 180 °C

    Place the cake in the oven preheated to 180 °C and bake for 15 minutes.

    180 °C
  3. 5

    Continue baking at 155 °C

    Reduce the oven temperature to 155 °C and continue baking for approximately 1 hour. Keep an eye on the cake towards the end. Check it by inserting the tip of a knife or a skewer into the centre: it should come out without any raw batter.

    155 °C

Serving

  1. 6

    Cool slightly and serve

    When the cake comes out of the oven, rest it in its tin for approximately 15 minutes. Carefully turn onto a rack and let it cool slightly before cutting. Allow approximately 30 minutes in total after baking, or longer if the cake is still too hot to slice.