Best Chocolate Marble Love Cake Recipes

EASY MARBLE CAKE RECIPE

Steps:

• Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• Add the eggs two at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until combined.
• Add the milk and vanilla extract and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Set aside 1 1/4 cups of batter, then divide the remaining batter between the two cake pans and set them aside.
• Melt the chopped chocolate, then add it to the batter that was set aside and gently fold together to combine.
• Drop spoonfuls of batter over the top of the vanilla batter that is already in the cake pans. Use a knife to swirl the chocolate and vanilla batters together, being careful not to over combine them. I ran a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.
• Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• To make the frosting, beat the butter and shortening together until smooth.
• Add half of the powdered sugar and mix until smooth.
• Add the vanilla extract, cocoa powder and 4-5 tablespoons of water or milk and mix until smooth.
• Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat.
• Place the first cake on a serving plate or a cardboard cake round.
• Spread about 1 cup of frosting evenly on top of the cake.
• Add the second layer of cake on top, then frost the outside of the cake.

CHOCOLATE MARBLE CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray; set aside. Microwave chopped chocolate in a small microwavable bowl on MEDIUM (50%) power until melted and smooth, 1 ½ to 2 minutes, stopping to stir every 30 seconds. Set melted chocolate aside.
• Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, beating just until combined after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating on low speed just until combined after each addition, about 2 minutes total. Beat in vanilla on low speed.
• Transfer 1 cup of the cake batter to a small bowl; stir in melted chocolate until fully combined, and set aside. Spoon half of the remaining cake batter evenly into prepared cake pans (about 1 ⅓ cups per pan); dollop pans evenly with chocolate batter. Spoon remaining cake batter evenly over top of chocolate batter dollops, and gently smooth over dollops using a small offset spatula. Swirl batters together using a small paring knife.
• Bake Cake Layers on middle rack in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 26 to 30 minutes. Remove from oven; transfer pans to a wire rack, and let cool 10 minutes. Remove Cake Layers from pans, and place directly on wire rack; let cool completely, about 1 hour.
• Prepare the Frosting: Beat cream cheese, butter, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Beat in vanilla until incorporated, about 30 seconds. Whisk together powdered sugar and cocoa in a large bowl. Gradually add powdered sugar mixture to butter mixture alternately with 4 tablespoons half-and-half, beating on low speed until combined after each addition. (If needed, beat in up to 1 additional tablespoon half-and-half, 1 teaspoon at a time, until desired consistency.) Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes.
• Spread 1 cup Frosting in between Cake Layers. Use remaining Frosting to evenly coat top and sides of cake.

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-VANILLA MARBLE CAKES

Steps:

• Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
• Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
• Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.

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.

CHOCOLATE BLISS MARBLE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.