Best Chocolate Marble Cake Recipes

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.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
• In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
• Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
• Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
• Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
• Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.

CHOCOLATE SWIRL MARBLE POUND CAKE

Steps:

• Heat oven to 350°F Grease a 10" tube pan.
• Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
• Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
• Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
• Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
• Bake 60 minutes or until a toothpick comes out clean.
• Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

DOUBLE CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
• To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
• In a large bowl, beat the egg whites until stiff, and set aside.
• In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
• In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
• Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

CHOCOLATE CHIP MARBLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
• In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
• Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.

ORANGE CHOCOLATE MARBLE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Grease and flour two 9 inch layer pans.
• Cream butter and sugar in a large bowl with electric mixer.
• Blend in orange rind and eggs.
• Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
• Pour about 2/3 of batter into prepared pans.
• Combine melted chocolate, baking soda and water and blend into remaining cake batter.
• Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
• Bake at 350* for 30 minutes or until cake springs back when lightly touched.
• Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
• Fill and frost with Orange Buttercream Frosting.
• Decorate with mandarin oranges.
• Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
• Gradually beat in sugar alternately with orange juice.
• Beat in orange rind.

CHOCOLATE PEANUT BUTTER MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
• In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
• In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
• In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
• Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
• Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.

PEANUT BUTTER AND CHOCOLATE MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Cream the peanut butter, butter and both sugars until light and fluffy.
• Meanwhile melt the dark cooking chocolate with just a little bit of butter.
• Beat in the eggs.
• Mix in the flour, baking powder, salt, sweetened condensed milk, milk and vanilla.
• Divide the batter into two portions.
• To one portion, mix in the cocoa powder and melted dark baking chocolate. Add in the peanut butter chips if desired.
• To the other portion, add the chocolate chips.
• Alternately spoon in huge globs of both into a greased 8 inch round baking tin.
• With a knife or toothpick, slowly run through the batter in a swirling motion.
• Bake for 30-40 minutes or until knife comes out clean/done.
• You can add chocolate frosting if you want ;).

CHOCOLATE-HAZELNUT MARBLE CAKE SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
• Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
• Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

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.

CHERRY CHOCOLATE MARBLE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. , Divide batter in half. To 1 portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers. , Bake at 350° until a toothpick inserted near center comes out clean, about 1-1/4 hours. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Place a rack in center of oven and preheat to 350 degrees.
• For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• Slowly add the confectioners sugar until well blended. Beat 1 minute more.
• Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
• Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• Stir the chocolate (still hot) with the reserved cheese filling until well blended.
• Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.

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.

BUTTERSCOTCH CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350D F.
• Grease Bundt pan well and lightly flour it.
• In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
• Beat at medium to high speed for about 3 minutes until mixture is smooth.
• Pour two-thirds of batter into prepared pan.
• Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
• Swirl through batter very gently with thin knife to marble.
• Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
• Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

CHOCOLATE PEANUT BUTTER MARBLE CAKE RECIPE - (4.5/5)

Steps:

• Directions: To make the cake: Preheat oven to 350 degrees F. Grease and flour two (9-inch) round cake pans. In medium mixing bowl, sift together cake flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 2 minutes; remove half of the batter and place in medium mixing bowl. Beat peanut butter into one of the bowls filled with batter until combined. Beat melted chocolate into the other bowl filled with batter until combined. Divide peanut butter batter into each cake pan, placing only on one side. Divide chocolate batter into each cake pan, on the opposite side; swirl batters together using a butter knife. Bake for 35 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes, on a wire rack, before running a knife around outside edges and inverting onto wire racks to cool completely For frosting: To make the frosting: In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread frosting onto cake layers.

MARTHA STEWART'S MARBLE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
• To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.

CHOCOLATE & ORANGE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a deep 9-inch tube pan and dust with flour, put aside until needed.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Next beat in the eggs, one at a time then add vanilla.
• Sift together the flour, baking powder and salt.
• Add the flour mixture to the butter mixture, alternating with the milk, making 3 additions of dry and 2 of the milk.
• Put half the batter in a smaller bowl and stir in the melted chocolate chips and cocoa. Mix well.
• Stir the orange rind and liquer into the remaining batter.
• Pour half the orange batter into the a prepared tube pan.
• Then in a random fashion spoon the chocolate batter overtop of the orange batter and finish with the rest of the orange batter.
• Swirl a knife, through the batter to create marble effect.
• Bake in 350°F oven for about 1 hour check and see if cake is done, if not keep in until a skewer inserted in centre of cake comes out clean, shouldn't take longer than 1 to 1 1/4 hours.
• Let cool in pan for 10 minutes, then turn out onto wire rack to cool.
• When ready to serve dust with a little icing sugar.

CHOCOLATE MARBLE CAKE

Steps:

• Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
• Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
• Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
• Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
• Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
• Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.

PUMPKIN & CHOCOLATE MARBLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and butter a 12-cup Bundt cake pan. Set aside. Beat butter and sugar until creamy. Add in eggs one at a time, beating after each egg. Add in vanilla and mix. Separate the batter into two bowls. In one bowl, beat in the pumpkin mixture. Stir together 1 ¾ cups of the flour, 1 teaspoon baking powder, ½ teaspoon salt and the pumpkin pie spice. Add flour to the bowl and mix just until incorporated. In a separate bowl, mix together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt and the cocoa powder and then add alternating with the buttermilk to the second mixing bowl and mix just until blended. Spoon half of the batter into a greased and floured 12-cup Bundt cake pan. Drop the chocolate batter into the pumpkin. Repeat by spooning pumpkin and chocolate until all batter is used. Run a butter knife through the cake mixture center of the pan several times. Then swirl by running the knife the other way in strokes 10 or so times around the entire pan. Bake at 350 degrees F for 55-60 minutes. Allow to cool for 10-15 minutes before inverting and releasing the cake. Cover with warm chocolate glaze and allow to sit until glaze is set. Chocolate Glaze 4 ounces chopped semisweet chocolate ½ cup heavy whipping cream 1 tablespoon butter 1 teaspoon maple syrup In a double boiler, add chocolate, cream, butter and maple syrup. Melt and mix. Pour over warm cake.