Marble Cake

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Melt together dark chocolate and whipping cream for the ganache, then cover it with plastic foil and place it into the refrigerator to set.

Whisk together flour with baking powder and baking soda, a pinch of salt, brown and granulated sugar.

Separately mix vegetable oil, 275 ml of milk, vinegar and vanilla extract, then mix it into the dry ingredients into a thicker batter.

Divide the batter into two and mix cocoa powder into one and mix until incorporated. Add the batters to a lined baking mould, alternating between them. Bake in a preheated oven at 180°C for 50-55 minutes, or until the toothpick comes out clean.

In case the sponge cake has a bulge in the middle, either flip it onto the other side once out of the mould to flatten it out or cut off the top. Leave it to come to room temperature, then slice into two cakes and brush each one with the rest of the milk.

Whip the whipping cream for whipped cream cheese until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar and continue mixing until stiff peaks.

Take the ganache out of the fridge and with a mixer whip the ganache for a minute.

Place the whipped chocolate ganache and cream cheese into dressing bags, then pipe an outer ring with one of the creams along the edges of the first base. I recommend starting with the chocolate ganache since it’s more stable (opposite of what I did!). Then pipe a ring of the other cream alongside the inner edge and repeat with the first cream again. Repeat until you get to the middle. Place the other sponge cake on top and repeat the process with alternating creams.

Place in the refrigerator for at least 3 hours to set.

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Marble Cake

Yield: 12

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Ingredients

Sponge cakes

• All purpose flour - 300 g
• Baking powder - 1 teaspoon
• Baking soda - 1 teaspoon
• Brown sugar - 125 g
• Granulated sugar - 200 g
• Vegetable oil - 100 ml
• Milk - 375 ml + 75 ml
• Vinegar - 1 teaspoon
• Vanilla extract - 1 tablespoon
• Cocoa powder - 2 tablespoons

Whipped chocolate ganache

• Dark chocolate - 250 g
• Whipping cream - 250 ml

Whipped cream cheese

• Whipping cream - 250 ml
• Cream cheese - 200 g
• Whipping cream stabilizer - 10 g
• Icing sugar - 25 g

Instructions

1. Melt together dark chocolate and whipping cream for the ganache, then cover it with plastic foil and place it into the refrigerator to set.
2. Whisk together flour with baking powder and baking soda, a pinch of salt, brown and granulated sugar.
3. Separately mix vegetable oil, 275 ml of milk, vinegar and vanilla extract, then mix it into the dry ingredients into a thicker batter.
4. Divide the batter into two and mix cocoa powder into one and mix until incorporated. Add the batters to a lined baking mould, alternating between them. Bake in a preheated oven at 180°C for 50-55 minutes, or until the toothpick comes out clean.
5. In case the sponge cake has a bulge in the middle, either flip it onto the other side once out of the mould to flatten it out or cut off the top. Leave it to come to room temperature, then slice into two cakes and brush each one with the rest of the milk.
6. Whip the whipping cream for whipped cream cheese until soft peaks, then add the whipping cream stabilizer, cream cheese and icing sugar and continue mixing until stiff peaks.
7. Take the ganache out of the fridge and with a mixer whip the ganache for a minute.
8. Place the whipped chocolate ganache and cream cheese into dressing bags, then pipe an outer ring with one of the creams along the edges of the first base. Then pipe a ring of the other cream alongside the inner edge and repeat with the first cream again. Repeat until you get to the middle. Place the other sponge cake on top and repeat the process with alternating creams.
9. Place in the refrigerator for at least 3 hours to set.

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