Best Chocolate Intrigue Marble Cake Recipes

MOIST AND FLUFFY MARBLE CAKE RECIPE

Steps:

• Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).
• Bring your butter, milk, and eggs to room temperature. It's really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.
• Heat the water until it's simmering and then combine it with your cocoa powder.
• Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.
• Set it aside and let it cool while you prepare the cake batter.
• In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.
• In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.
• In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.
• Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.
• Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.
• Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake's structure. If you don't let your cake mix on this step, your cake could collapse.
• Scrape your bowl and then reduce the speed to low.
• Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated.
• Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it's combined.
• Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.
• Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.
• Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.
• Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
• Thaw the cake on the countertop while it's still wrapped before frosting.
• Place your chocolate into a heatproof bowl.
• Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.
• Pour the hot cream over your chocolate.
• Let it sit for 5 minutes.
• Add in your vanilla and salt to the chocolate mixture and whisk it until it's smooth and creamy.
• Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.
• Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.
• Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.
• Heat the cream until it's just steaming, and then pour it over chocolate.
• Let it sit for 5 minutes.
• Whisk it until it's smooth.
• Let it cool until it's slightly warm to the touch before piping it onto your CHILLED cake.

MARBLE CAKE

Steps:

• for the marble cake: Preheat oven to 350° F. Very lightly spray bottom and sides of a 15" x 10" x 1" rimmed pan with cooking spray. This is the pan I use. Set aside.
• In a small cup or bowl, gently melt the semisweet chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
• In small bowl, whisk flour, baking powder, and salt. Set aside.
• In large bowl, beat butter and sugar with electric mixer on medium speed for 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then the whole milk, beating after each addition, just until smooth. Repeat with flour mixture and then 1/2 cup of the sour cream, ending with flour mixture, scraping side of bowl occasionally. Spread 3-1/2 cups of vanilla batter evenly into pan.
• In a small cup or bowl, whisk together cocoa powder and baking soda. Add to remaining vanilla batter along with remaining 1 tablespoon of sour cream and cooled melted semisweet chocolate. Fold until thoroughly combined into a chocolate batter. Spoon chocolate batter by generous tablespoonfuls evenly onto vanilla batter. Cut through mixture several times with a butter knife for marbled design. Firmly tap pan on counter several times to eliminate air bubbles and settle the batter evenly into the pan.
• Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean. Set on baking rack to cool completely.
• For the double chocolate buttercream: In medium microwavable bowl, gently microwave chocolate chips uncovered until they are about halfway melted. Take care to not scorch the chocolate. Remove from microwave and stir until smooth. Let cool for 5 to 10 minutes, until just barely warm. In small bowl, whisk together powdered sugar, baking cocoa, and kosher salt. Add butter to melted and cooled chocolate, along with powdered sugar mixture, half and half, and vanilla. Beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cooled cake. Cut cake into pieces and serve.

CHOCOLATE MARBLE LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

CHOCOLATE INTRIGUE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powder and salt and set aside.
• Cream butter, gradually adding sugar, until light and fluffy.
• Blend in one egg at a time, beating well after each addition.
• Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
• Blend well after each addition.
• Turn two thirds of the batter into well greased and floured tube pan.
• Add to remaining batter the chocolate syrup and baking soda and mix well.
• Spoon chocolate batter over white batter.
• DO NOT MIX!
• Bake for 65 minutes or until cake tests done.
• Cool for about 15 minutes on rack and remove from pan.
• Cool completely and then frost.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

MOM'S CHOCOLATE INTRIGUE CAKE

Steps:

• I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
• Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
• Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
• Cream butter and sugar. Add eggs, one at a time, beating after each.
• Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
• Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
• Stir the baking soda into the chocolate syrup.
• Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
• Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
• Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
• We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
• When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.