Marble cakes are a perfect choreography of balance between vanilla and chocolate. Baked into a small mold, those fabulous marble bundt cakes will soon become your favorite dessert.
I am not a baker. I have an incurable sweet tooth, and no dessert stands much of a chance once it lands in front of me. Cakes, puddings, cookies, mousses… I love them all. Yet when it comes to baking, I approach the kitchen with a healthy dose of caution.
Baking is not like cooking. It is a science as much as it is an art. A pinch too much flour, a few minutes too long in the oven, and a tender cookie can transform into something better suited for a hockey game than dessert. Precision matters, and there is very little room for improvisation.
Unfortunately for me, improvisation is my favorite part of being in the kitchen.
I was not always so hesitant around baking, though. There was a time when weekends meant cakes cooling on the counter and chocolate desserts filling the refrigerator. Long before I learned how to cook properly, I baked regularly. I even made my younger brother’s birthday cakes from scratch, complete with homemade icing. Not bad for a teenager who could barely boil water without supervision.
Chocolate pudding and chocolate mousse were my specialties and, without question, my greatest weakness. I could never resist “testing” them over and over again to make sure they tasted right.
One afternoon, that enthusiasm got the better of me.
After polishing off nearly two pounds of chocolate mousse by myself, I experienced what we call in France a crise de foie, loosely translated for my Anglo-Saxon friends as a “liver crisis.” In simpler terms: I had eaten so much chocolate that my body staged a full rebellion.
Trying to explain this to my father was not one of my proudest moments.
There I was, looking greener by the second, while he laughed so hard he could barely speak. And honestly, I could not blame him. Two whole pounds of chocolate mousse is difficult to defend, even for a devoted dessert lover like me.
Lesson learned, you think? Not at all. Still a member of the chocoholic club and proud of it. You should see my stash…
Back on track… Yes, baking!! With the Holidays nearing at the speed of light, I guess brushing up on my baking skills is a must.
My first cookbook on hand, to my favorite recipe, my finger landed… and voilà… my favorite marble cake was looking back at me, telling me she missed me all those years.
I happened to have purchased some cute individual Bundt cakes. Yes, sometimes I dream of whipping up gorgeous desserts.
This is a close relative to the pound cake, minus the butter. Yes, you read correctly, less butter. In half an hour, you have a very moist, delightful marble cake.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Unbleached all-purpose flour is the base for your cakes.
Granulated sugar is best; if you have confectioner’s sugar, please use it.
Unsalted butter, always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Eggs, I always use large for baking and at room temperature
Whole milk gives silkiness to your cakes. You do need the richness of the whole milk with this recipe; do not substitute.
Dark chocolate powder to create the marble cake. Same here, no substitutions please, as the dark chocolate will give it a lot of flavor.
Baking soda to assist with rising
Step by step on how to make these delicious marble cakes
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Preheat the oven to 350 F
- In the bowl of a KitchenAid with a whisk attachment, whip the butter until creamy. Add the sugar and incorporate until creamy.
- Add the egg yolks one at a time and incorporate well between each addition.
- Slow the motor, add the flour slowly, then the milk. Add the baking soda and give it one more turn.
- In another bowl, beat the egg whites until soft peaks form, then fold them into the egg-flour mixture slowly.
- Divide the mixture into 2 bowls, add the dark chocolate powder to one, and mix well.
- Butter the individual bundt cakes and sprinkle flour to coat them. Discard the excess.
- Alternate dropping one tablespoon of cream mix and one tablespoon of chocolate mix until it reaches 3/4 of the way up the mold. With a toothpick, swirl the two batters together ever so gently.
- Bake in the oven for about 30 minutes, then do the toothpick test: insert a toothpick into the middle; it should come out clean.
- Remove from the oven, let cool for 5 minutes, then unmold and place on a rack to cool completely.
I hope you will enjoy this recipe as much as I always do.
Bringing back fond memories and making new ones with my son as he sneaks into the kitchen to steal another Bundt.
Storage
- You can store your marble cakes on a cake plate covered for up to three days.
If you enjoy this recipe of Marble Cake recipe, look at some of my other recipes:
Marble Cakes
Ingredients
- 1 cup unbleached all purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softned
- 3 eggs, separate yolk form white egg
- ½ cup whole milk, room temperature
- 2 tbsps dark chocolate powder
- ¼ teaspoon baking soda
Instructions
- Preheat oven at 350º.
- In the bowl of your Kitchen Aid equipped with the whisk attachment, whip the butter until creamy. Add the sugar slowly and incorporate well. Add egg yolks one at the time.
- With the motor running at slow speed, add the flour and then the milk. Add baking powder.
- Beat the egg whites to soft peaks and incorporate them slowly to the flour mixture. Divide the creamy mixture into two bowls and add dark powder chocolate to one of the bowls. Mix well.
- Butter the individual bundt cakes and sprinkle flour to coat them. Discard the excess.
- Alternate dropping one tablespoon of cream mix and one tablespoon of chocolate mix until it reaches 3/4 of the way up the mold. With a toothpick, swirl the two batters together ever so gently.
- Bake in the oven for about 30 minutes, then do the toothpick test: insert a toothpick into the middle; it should come out clean.
- Remove from teh oven, wait to cool off 5 minutes then unmoild and place your cakes over a rack to completely cool off.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: International
Did you make this?
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