Thursday, 1 August 2013

Marble Cake with Cream Filling and Chocolate Ganache - Recipe

The weather has been great here in UK the past few weeks and my family have had a few lovely picnics so far. On one of the occasions my mother in low brought with her a lovely cake that was so delicious and moist that i simply had to take the recipe and try it out myself. It was a simply but very elegant marble cake with a light cream filling and decadent chocolate ganache. It is a fairly simple recipe similar to any sponge cake really but taste like heaven.

4 eggs
225 g butter
225 g sugar
225 g self raising flour
2 tsp vanilla paste
1 tbsp milk
2 tbsp cocoa powder
2 tbsp vanilla paste

2-3 dl double cream (heavy cream) whipped with 1 tsp vanilla sugar

Topping:Chocolate Ganache
100 g dark chocolate
1 cup double cream
1/2 tbsp butter

1- Preheat the oven to 180 degrees. Start by mixing the butter and sugar with a handmixer in a bowl for more than 5 minutes until it looks pale and very creamy. Add one egg at a time and mix each for about 10 seconds before adding the next egg. 

2- Add the milk and vanilla paste to the mixture and mix well. Then sift the flour and fold through until the mixture is smooth.

3- Put about half of mixture into another bowl and add the cocoa powder.

4- Then add both the white and chocolaty mixture to a cake tin (mine was round 28 cm), dollop by dollop of each. Use a knife to swirl around in the mixture to make marble patterns. Once done, tap the tin on your work surface to ensure there are no air bubbles and then bake in the oven for about 45-55 minutes or until you insert a sharp object, like a knife, in the cake and it comes out clean. Leave it to cool.

5- While the cake is baking in the oven, you can do the filling and topping. The cream filling is quite straightforward. Just mix the double cream together with the vanilla sugar, but don't over do it, so you can easily spread it on the cake.

6- The chocolate ganache is simply made by breaking the chocolate in to smaller pieces and put them in a microwave safe bowl together with the double cream. Heat it in the microwave until the the cream is pretty warm for few seconds on high heat and let it sit for ca 5 minutes without touching it. Then, slowly stir it until glossy and smooth. Add the butter now an let it cool.

7- Once the cake has cooled, cut it in the middle and spread a generous layer of the the cream filling. Put on the second layer of the cake and pour over the chocolate ganache. Put it in the fridge to let the cream and topping set and firm up. Serve it with a lovely cup of tea.


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