Chocolate marble is a characteristic cocoa-vanilla cake topped with thick chocolate cream. It’s delicious – it’s worth spending some time in the kitchen to prepare it.
Cake:
- 300 g of wheat flour,
- 200 g of butter,
- 200 g of sugar,
- 100 ml of milk + 2 tablespoons,
- 4 eggs, size L or XL,
- 3 tablespoons of cocoa,
- 2 teaspoons of baking powder,
- 1 teaspoon of vanilla extract.
Cream:
- 150 g dark chocolate,
- 150 ml whipping cream 36%,
- 50 g of butter,
- 2 tablespoons of powdered sugar.
Additionally:
- powdered sugar for sprinkling.
Prepare the dough. In a large bowl, cream the soft butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each egg.
Sift the flour and baking powder into a separate bowl.
Add the dry ingredients and milk alternately to the butter-egg mixture, mixing until just combined.
Divide the mass into two equal parts. Add cocoa and 2 tablespoons of milk to one of them. Mix thoroughly. Add vanilla extract to the second mass.
Grease a cake tin with a chimney with a diameter of 22 cm and sprinkle with breadcrumbs. Pour the dark mass onto the bottom, leaving about 2-3 tablespoons for later. Then gently pour in the light dough. On top, apply small dabs of dark mass at equal distances. Then use a skewer to pierce the dark spots until the day itself. Gently rotate the stick to create a distinctive marble pattern.
Place the chocolate marble in the oven preheated to 170 degrees Celsius and bake for 50-60 minutes, until the stick is dry. Remove the cake, and after 10 minutes, gently remove the form and cool the cake.
Prepare the cream.
Finely chop or break the chocolate and place it in a pot. Pour 1/3 of the cream over it and heat gently, but do not boil. Remove from the heat and set aside for 2 minutes, then mix well until you obtain a smooth and shiny glaze. Cool.
In a bowl, cream the soft butter with powdered sugar. Pour in the cooled chocolate mass slowly, mixing at low speed until everything is uniform.
In a separate bowl, beat the remaining cream until stiff peaks form. Gently mix it into the butter-chocolate mixture. Put the cream in the fridge for 20-30 minutes, then transfer it to a pastry bag.
Assemble the dough.
Cut off the shapeless top from the marble cake. Decorate the cut-off area with cream stars.
Place the baking in the fridge for at least an hour. Serve cold.
Source: Terazgotuje.pl
