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- Dish type
- Sponge cake
- Vanilla cake
This reminds me of little cakes I had as a child. The chocolate and vanilla cake make a pretty marble pattern, and taste so good together.
13 people made this
- 200g butter, softened
- 175g caster sugar
- 3 eggs, separated
- 300g plain flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 30g unsweetened cocoa powder
MethodPrep:15min ›Cook:40min ›Extra time:30min cooling › Ready in:1hr25min
- Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm cake tin.
- Beat the butter and sugar in a mixer until light and fluffy. Add the egg yolks, flour, baking powder and vanilla extract and mix well. Divide the cake mixture into two bowls. Stir the cocoa into one of the bowls.
- Beat the egg whites until stiff. Divide into 2 equal parts, and fold one part of the egg whites into each mixture.
- Pour the vanilla cake mixture into the prepared cake tin. Add large spoonfuls of the chocolate mixture over the top and swirl with a spatula to create a marbled effect.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 40 minutes. Let cool for 10 minutes in the tin, then remove to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(2)
For the vanilla batter:
- 8 oz. cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
For the chocolate batter:
- 10 oz. bittersweet chocolate, finely chopped
- 5 oz. (10 Tbs.) unsalted butter, cut into 6 pieces
- 3 large eggs
- 1/3 cup granulated sugar
- 1 Tbs. dark rum or espresso
- 1 tsp. pure vanilla extract
- Pinch table salt
- Cocoa powder for dusting
THERMOMIX ® RECIPE
2. Mix all ingredient EXCEPT the cocoa powder in the TM bowl
at 1min/Speed 5.
3. Pour out batter, leaving about 1/4 in the TM bowl.
4. Add cocoa powder in TM bowl and mix 6s/Speed 5.
5. Dollop spoonfuls of batter into loaf pan,
alternating the white and chocolate.
6. Use a skewer to mix the 2 batters.
Careful not to overmix or it will lose the marble effect when sliced.
(I kind of wrote a letter "S")(I did it twice in the photo shown
and the marble did not turn out great so I'll stick to just once)
F. Bake for 1 hour or until skewer comes out clean.
This recipe is adapted from Australia Easy Cookbook and makeitperfect. The cake is soft and not too sweet. Perfect if you want to ice the cake. Bear in mind marble effect is better if baked tall rather than flat.
I added a teaspoon of rum for variation.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Flourless Chocolate and Vanilla Marble Cake
Ingredients US Metric
- For the vanilla batter
- 8 ounces cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- For the chocolate batter
- 10 ounces bittersweet chocolate, finely chopped
- 10 tablespoons (5 oz) unsalted butter, cut into 6 pieces, plus more for the pan
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon dark rum or espresso
- 1 tablespoon teaspoon pure vanilla extract
- Pinch table salt
- Unsweetened cocoa powder, for dusting
Preheat the oven to 300°F (150°C). Position an oven rack in the middle of the oven. Lightly butter a 9-by-2-inch round cake pan and line the bottom with parchment.
In a medium bowl with an electric mixer, beat the softened cream cheese until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended.
In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.
Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium-high until the mixture is pale and thickened, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
To combine and bake the marble cake, spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the 2 batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake the marble cake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes don’t over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools.
Let the cake cool on a rack until just slightly warm, about 1 1/2 hours. Loosen it from the pan by holding the pan almost perpendicular to the counter tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board, then remove the pan and carefully peel off the parchment.
Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert the cake again onto a similar plate so that the top side is up and let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze. Originally published November 03, 2009.
Recipe Testers' Reviews
This flourless chocolate-vanilla marble cake is a wonderful dessert. It’s sublimely rich and chocolate-y, smooth and creamy, dense and slightly fudge-y, yet despite this, it had us all going back for seconds. The cream cheese is the perfect foil to all this chocolate and lightens up the dense brownie-like texture.
I used espresso and a splash of Kahlua to bring out the coffee flavour a bit more, and it really enhanced the depth of chocolate nicely. It tasted even better the next day, so next time I would make this again the night before, rather than the morning of, to serve it at it’s best. No chocolate lover will be disappointed with this dessert.
Easy enough to make. Actually, my teen made it all by herself, and the end result is exactly as promised: it “has a texture a little like fudge and a little like cheesecake.” This will be a repeat, and the fact that one can freeze it is also very convenient.
It's just as easy to make two (as she did) and you can keep it in the freezer for last minute guests that show up. What I also loved about it is that even though it was very rich, it was not overly sweet. A slice DOES go a long way, but if you have a sweet tooth, it is easy to go for the second slice.
Once again, I need to thank my son for the discovery of another marvelous Leite’s recipe. While I was planning our Thanksgiving menu, he announced he refused to eat our traditional pecan pie for dessert. So the night before Thanksgiving, I whipped this up especially for him. We followed the recipe precisely, and the result was an incredibly dense, rich, delicious, fudgy cake. In fact, it was so amazing no one, I repeat no one, ate the pecan pie on Thanksgiving!
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I first saved this recipe when I was hugely pregnant in late 2009 and finally got around to making it in the summer of 2013. I was a little busy, ya know? I’ve since made this chocolate wonder numerous times for all sorts of folks who have crossed my path.
I’ve settled into some preferences and slight adjustments that work great for me. I use a springform pan, greased and lined with parchment, because of that time I dropped the cake while flipping it out (we took the un-floor half to the potluck anyway and hoped people would just think others had gotten to it quickly). I later use the parchment to slide the little guy onto the cake plate. I use espresso powder and water, or sometimes leftover strong coffee and never ever the rum (Captain Morgan still haunts me…). For swirling, I use a chopstick for great whirls that don’t get too blended despite my inclination to overdo it a little. I don’t bother with the inverting and cocoa powdering because I forgot one time and nothing terrible happened. I’m more worried about dropping the thing (see above) than I am about having to lick the parchment circle for the last morsel. I’m classy that way.
I love this recipe. It makes a delicious dessert to suit many palates, gives gluten-free-needing people an option at gatherings, looks fancy, and keeps well. It has traveled from San Diego to Lake Havasu, to potlucks and baby showers, and in rush hour to work. Only a clean plate ever comes home.
Samantha, the cake looks incredible! Thanks for the adjustments and tips. I think they’ll be helpful to our readers.
This comment is insanely late being posted, but I’m old and senile, and a procrastinator on top of it all. SO! While I was planning our Thanksgiving menu, my seven-year-old son announced his obstinate refusal to eat our traditional dessert of pecan pie. This isn’t any pecan pie – it’s my mama’s famous pecan pie. It’s the best pecan pie I’ve ever tasted. It’s amazing. Apparently my son was dropped on his head when he was a baby. I digress. I’m a girl who likes a challenge, so we poked around the site until my son found something suitable for his chocolate-loving palate. The result was an incredibly dense, rich, delicious fudgy cake. In fact, it was so amazing that no one, I repeat NO ONE, ate the pecan pie! Our company positively fawned over my son, lauding him with compliments on his dessert selection. There’s just no living with him now.
Better late than never, Kristen! (Typed one procrastinator to another…) And I love your story. Your mama may not love it (although I’m quite certain she, too, graciously fawned over your son’s selection), but we’re thrilled to hear it! Looking forward to hearing what his majesty deems as the next appropriate recipe selection…!
2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.
Make sure you read the cooking notes before you start.
Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.
Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
Step 4 -Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S".
Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.
This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.
How do You Make a Marble Cake?
Marble cakes are pretty easy to master and fun to make! You'll start by making a simple vanilla pound cake batter. Then you'll transfer half of it to a separate bowl and swirl in some melted bittersweet chocolate to create a "chocolate" batter.
You'll place both batters in a bundt ban, alternating, chocolate and vanilla batter balls made with an ice cream scoop until the pan is full..
Then you take a knife and run it through the batter balls, creating the swirl.
How to make chocolate, dulce de leche and vanilla marble cake
Preheat your oven to 300ºF/150ºC and grease a loaf pan with butter or cooking spray. Both size loaf pans (8.5-inch or 9-inch) work for this marble cake recipe. I like to line the pan with parchment paper so that it hangs over the longer sides, which helps when removing the cake later.
In a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy. This will take about 5 minutes and you will need to stop and scrape down the sides of the bowl occasionally. Make sure you take time on this step, since adding air to the butter and sugar results in a tender cake.
While the butter and sugar are beating, put the chopped chocolate in a bowl over simmering water and stir gently until it is smooth and melted. Turn off the heat and set this aside to cool slightly. You can also heat up the dulce de leche at this point, using the microwave in 30-second increments until it is soft and fluid. Make sure to transfer it out of the can and into a microwave-safe bowl!
Once the butter is light and fluffy, add the eggs at medium speed, one at a time, stopping the mixer to scrape down the sides after each addition. Whisk together the flour, salt, and baking powder in a small bowl. It may seem like a small amount of baking powder, but it gives the cake just enough height so it’s not dense.
Using a spatula, mix one-third of the dry ingredients into the butter mixture just until it’s almost fully mixed in. Stir in half of the sour cream or buttermilk, then the second third of the dry ingredients, the rest of the sour cream or buttermilk, and the final amount of the flour mixture. Make sure to stir each time only until everything is incorporated, and no more. You want to be very careful not to overmix the batter.
Chocolate Vanilla Marble Bundt Cake
This easy, soft and moist cake gets better with age and is always a hit with children! Perfect for your afternoon coffee break!
- 1 cup Unsalted Butter Or Margarine At Room Temperature, Divided
- 1-⅓ cup Granulated White Sugar, Divided
- 6 whole Large Eggs, Divided
- 1 teaspoon Pure Vanilla Extract
- 2-½ cups Flour, Divided
- 3 teaspoons Baking Powder, Divided
- ½ teaspoons Salt, Divided
- ½ cups Milk, Divided
- 6 Tablespoons Dark Cocoa
Butter and flour a bundt cake pan and preheat your oven to 350° F (180°C).
For the vanilla part of the batter:
Cream 1/2 cup of butter and 2/3 cup of sugar until light and fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In another bowl, sift together 1 1/2 cups of flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt. Add to the butter-egg-mixture, along with 1/4 cup of milk, and beat until combined.
(Note: This batter would also make 12 very yummy vanilla cupcakes, baked at 350°F for 18-20 minutes.)
For the chocolate part:
Cream remaining 1/2 cup of butter and 2/3 cup of sugar until light and fluffy. Add remaining 3 eggs, one at a time, beating well after each addition.
In another bowl, sift together remaining 1 cup of flour, 1 1/2 teaspoons of baking powder, the cocoa and the remaining 1/4 teaspoon of salt. Add to the butter-egg-mixture, along with the remaining 1/4 cup of milk, and beat until combined.
Add spoonfulls of the batter to the bundt cake pan, alternating between chocolate and vanilla to create somewhat of a checkerboard pattern. Once you’ve added all the batter, take a fork and slightly stir in a circular motion to create the marble effect.
Bake for about 45 minutes, until a toothpick comes out clean. You might want to loosely cover the top with some parchment paper after 30 minutes of baking to prevent the top of the cake getting too dark.
Let cool almost completely in pan, then carefully remove. This cake tastes even better 2-3 days after making it (store airtight, for example by wrapping it in tin foil) and absolutely doesn’t need frosting!
Chocolate Almond Marble Cake
Pretty swirls of chocolate and vanilla-almond batter make each slice of this moist cake a show-stopper.
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 1 cup (198g) sugar
- 4 large eggs, at room temperature
- 3 tablespoons (43g) whole milk, at room temperature
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (25g) almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons (14g) unsweetened cocoa, Dutch-process or natural
- 3 tablespoons (43g) hot water
- 2/3 cup (142g) brown sugar, packed
- 4 tablespoons (57g) butter, room temperature
- 7 tablespoons (99g) heavy cream
- 1 tablespoon (14g) rum or whiskey
- 1/2 teaspoon large-flake sea salt
- 2/3 cup (152g) heavy cream
- 1/2 cup (156g) light corn syrup
- 1/3 cup (71g) brown sugar, packed
- 1/4 cup (21g) Dutch-process cocoa
- 1 1/3 cups (227g) bittersweet chocolate chips
- 1/2 teaspoon large-flake sea salt
- 3 tablespoons (43g) butter, room temperature
- 1 1/4 teaspoons vanilla extract
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.
To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl before adding the next. Add the milk and extracts, mixing just until combined.
In a separate bowl whisk together the flour, almond flour, baking powder, and salt. Add to the butter/egg mixture in thirds, mixing at low speed just until incorporated after each addition before mixing in the next.
Take 2 cups of the batter and place it in a medium bowl. In a small bowl, combine the cocoa powder and hot water until smooth. Fold into one of the bowls of batter, mixing until the batter is a uniform brown color.
Using two spoons or tablespoon scoops, alternate light and dark dollops of batter in the prepared pan to form a checkerboard patter. For the second layer, top dark batter with light and light batter with dark. Repeat until all of the batter is used. Take a table knife and plunge it straight down into the batter in the pan. Swirl it back and forth and from side to side from one end of the pan to the other to create a swirled effect.
Bake the cake for about 55 to 60 minutes, until the center is set a tester inserted into the center will come out clean out clean. Remove the cake from the oven and cool it on a rack for 15 minutes before tilting it out of the pan and returning it to the rack to cool completely.
To make the butterscotch sauce: In a small saucepan over medium-high heat, combine the brown sugar and butter, stirring until the sugar is dissolved. Add the cream and bring the mixture to a boil. Lower the heat and simmer until slightly thickened, about 7 minutes. Remove from the heat and stir in the liquor and salt. Cool until warm.
To make the hot fudge sauce: In a medium saucepan over medium heat, combine the cream, corn syrup, brown sugar, cocoa powder, and 2/3 cup of the chocolate chips, stirring frequently until the chocolate has melted. Simmer for 5 minutes, stirring frequently. Remove from the heat and stir in the remaining chocolate chips, salt, butter, and vanilla, stirring until the chocolate is completely melted and the sauce is smooth.
Pour the butterscotch and hot fudge sauces over the cake or slice the cake and top individual servings. Serve immediately.
Store the cake, tented in plastic, for a couple of days at cool room temperature freeze for longer storage.
Old-Fashioned Marble Cake
Chocolate, vanilla, chocolate, vanilla. when you can't decide which flavor you like best, have both! This striking-looking cake gives you a taste of each of America's two most popular flavors in every luscious bite. We like to bake this cake in a long, slim cake/loaf pan, then slice it like bread, and use it as a tasty base for ice cream and fudge sauce.
Recipe updated March 31, 2018 see "tips," below, for details.
- 9 tablespoons (128g) unsalted butter, at room temperature, at least 65°F
- 1 1/2 cups (298g) granulated sugar
- 3 large eggs, at room temperature
- 3/4 teaspoon salt
- 2 1/4 teaspoons vanilla extract, or the flavor of your choice, to taste (See "tips", below.)
- 1 1/2 teaspoons baking powder
- 3/4 cup (170g) milk, at room temperature
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
Lightly grease a 12" x 4" x 2 1/2" tea loaf pan (first choice), or 9" x 5" bread loaf pan (second choice). If you're using the tea loaf pan, preheat the oven to 350°F. If you're using the bread loaf pan, preheat the oven to 325°F.
To make the vanilla batter: In a large mixing bowl, cream together the butter and sugar.
Beat in the eggs one at a time once all the eggs have been added, scrape the bowl, then beat the batter on high speed for 5 minutes, until it's creamy and light.
Beat in the salt, vanilla or other flavor, and baking powder, then stir in the milk alternately with the flour, beginning and ending with the flour.
To make the chocolate batter: Take one-third of the batter (about 1 1/2 cups, about 11 3/4 ounces, 336g), and place it in a small bowl.
Stir in the cocoa powder, melted butter, and espresso powder.
Spread a cup of vanilla batter (about 8 ounces, 225g) in the bottom of the pan.
Dollop on 3/4 cup (about 7 ounces, 198g) chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. So you'll have three vanilla and two chocolate layers. There's no need to swirl the batters together to get a marbled effect just dolloping one atop the other has pretty much done that for you.
Sprinkle the top of the cake heavily with coarse sparkling sugar, if desired.
To bake the cake: If you are using a tea loaf pan (12" x 4" x 2 1/2" pan), bake the cake for 60 to 65 minutes, tenting it lightly with foil after 50 minutes. Test it with a cake tester if it's not quite done, give it another 5 minutes.
If you're using a bread loaf pan (9" x 5" pan), bake the cake for about 70 to 75 minutes, tenting it with foil after 60 minutes. Test it with a cake tester to make sure the center is baked all the way through if it's not, keep baking until it is.
Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.