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–+ servings
Slice of Cake Marbré with swirls of chocolate and vanilla, topped with glossy chocolate and whole hazelnuts, sitting on a light gray surface, perfect for homemade dessert lovers.

Ultimate Marble Cake

A richly layered marble cake with luscious chocolate and vanilla flavors, perfect for sharing and evoking childhood memories.
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Prep Time 4 hours
Cook Time 1 hour
Chill Time 12 hours
Total Time 17 hours
Servings: 8
Course: Dessert, Snack
Cuisine: European, French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Appetizer Cake Batter:
  • 92 g butter softened at room temperature
  • 196 g granulated sugar fine
  • 65 g whole eggs room temperature
  • 1 vanilla bean split and seeds scraped
  • 2 g fleur de sel or fine sea salt
  • 137 g heavy cream cold
  • 161 g all-purpose flour sifted
  • 3 g baking powder sifted with flour
  • 13 g unsweetened cocoa powder for half the batter
  • Soaking Syrup:
  • 50 g granulated sugar for simple syrup
  • 125 g water room temperature
  • 15 g dark rum optional, adds warmth
  • Almond-Hazelnut Praline:
  • 65 g almonds toasted
  • 65 g hazelnuts toasted
  • 65 g granulated sugar for caramel
  • 2.5 g fleur de sel for balance
  • White Chocolate Vanilla Ganache:
  • 43 g heavy cream cold
  • ¼ vanilla bean scraped seeds
  • 82 g white couverture chocolate Ivoire by Valrhona recommended
  • Dark Chocolate Ganache:
  • 37 g dark chocolate high quality
  • 62 g heavy cream cold
  • 7 g acacia honey liquid
  • 7 g glucose syrup light
  • Crispy Praline Layer:
  • 25 g milk chocolate melted
  • 50 g praline paste almond or hazelnut
  • 18 g feuilletine crunchy flakes
  • Extra Nuts:
  • 30 g almonds toasted, for topping
  • 30 g hazelnuts toasted, for topping
  • Chocolate-Gianduja Glaze:
  • 300 g milk chocolate chopped
  • 120 g gianduja milk chocolate hazelnut paste
  • 100 g grapeseed oil neutral, for shine

Equipment

  • 1 Stand Mixer or Food Processor With paddle attachment, minimum 600W for best results
  • 1 Loaf pan 25x8x8 cm or Silikomart MK mold, greased or lined with parchment
  • 1 Parchment paper For lining a standard loaf pan to prevent sticking
  • 1 Microplane Grater For scraping vanilla seeds
  • 2 Rubber Spatulas For folding batters and scraping bowls
  • 1 Saucepan For syrup and caramel preparation
  • 1 Baking sheet For toasting nuts and caramel
  • 2 Tipless Piping Bags For piping ganaches and batters
  • 1 Fine Mesh Strainer For straining hot cream over chocolate to make ganache

Method
 

  1. In a large mixer, combine butter, sugar, and salt until smooth and creamy.
  2. Gradually add eggs, then fold in sifted flour with baking powder and finally the cold cream until fully incorporated.
  3. Divide the batter evenly into two bowls. To one bowl, whisk in cocoa powder until uniform.
  4. Add vanilla seeds to the other bowl and mix thoroughly.
  5. Transfer each batter into separate piping bags without tips, snipping the ends.
  6. Pipe alternating layers of vanilla and chocolate batter into a greased loaf pan, filling about two-thirds full. Tap the pan lightly on the counter to settle the batter.
  7. Refrigerate the cake for at least 4 hours before baking.
  8. For the soaking syrup, heat sugar and water in a small saucepan until sugar dissolves. Remove from heat and stir in rum. Let cool completely.
  9. Brush cooled cake with syrup while still warm until fully absorbed.
  10. Preheat oven to 150°C (300°F). Spread a thin ribbon of softened butter along the center of the cake.
  11. Bake cake for 40–45 minutes, testing with a knife; it should come out clean.
  12. Allow the cake to cool, then unmold and refrigerate for 12 hours.
  13. Toast almonds and hazelnuts at 160°C for 15 minutes. Let cool.
  14. Cook sugar in a dry pan until amber caramel forms. Spread on parchment to cool.
  15. Blend caramelized nuts with fleur de sel in a food processor until smooth and creamy, pausing to scrape down sides as needed.
  16. Melt white chocolate and prepare vanilla ganache by heating cream with vanilla seeds, pouring over chocolate, and stirring until smooth.
  17. Melt dark chocolate and heat cream with honey and glucose syrup, pour over chocolate and emulsify.
  18. For the crunchy praline, mix melted milk chocolate with praline paste and crushed feuilletine.
  19. Spread the crunchy praline layer on top of the cake and freeze for 10 minutes.
  20. Pipe alternating dollops of vanilla and dark chocolate ganache over the cake surface.
  21. Sprinkle toasted almonds and hazelnuts over ganache, pressing lightly. Freeze for 30–40 minutes.
  22. Melt milk chocolate and gianduja, whisk in grapeseed oil, and cool to 30–32°C.
  23. Dip the cake (ganache side down) into glaze, letting excess drip off, then place on parchment and refrigerate 30 minutes to set.
  24. Slice and enjoy.

Nutrition

Serving: 120gCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 120mgPotassium: 150mgFiber: 3gSugar: 35gVitamin A: 600IUVitamin C: 1mgCalcium: 70mgIron: 2mg

Notes

This ultimate marble cake brings together silky chocolate, fragrant vanilla, and crunchy praline for a decadent treat that will delight both kids and adults.

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