Servings: 10
Equipment
- Sifter
- Stand Mixer
- Mixing Bowl
- Piping Bag
- Cake Pan
- Oven
- Plastic Wrap
- Freezer
- Stovetop
Ingredients
Vanilla Cake
- 27 g Unsalted Butter (cubed)
- 122 g Caster Sugar
- 41 g Eggs
- 2 g Ground Vanilla Powder
- 1 g Salt
- 82 g Heavy Cream
- 95 g All-Purpose Flour
- 2 g Baking Powder
- 27 g Clarified Butter (melted)
Chocolate Cake
- 26 g Unsalted Butter (cubed)
- 118 g Caster Sugar
- 39 g Eggs
- 16 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 1 g Salt
- 79 g Heavy Cream
- 92 g All-Purpose Flour
- 2 g Baking Powder
- 26 g Clarified Butter (melted)
Milk Chocolate & Rum Coating
- 331 g Guittard Organic 38% Milk Couverture Chocolate Wafers
- 33 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
- 36 g Grapeseed Oil
Instructions
Vanilla Cake
- Sift together flour and baking powder. In a stand mixer, combine cubed butter, sugar, 2 g Ground Vanilla Powder, and salt. Incorporate eggs, then flour and cream. Lastly add clarified butter.
- Mix until smooth and transfer to a piping bag.
Chocolate Cake
- Sift together flour and baking powder. In a stand mixer, combine cubed butter, sugar, 16 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, and salt. Incorporate eggs, then flour and cream. Lastly add clarified butter.
- Mix until smooth and transfer to a piping bag.
- In a greased and floured 8″ x 4.5″ x 2.75″ cake tin, alternate piping layers of the vanilla cake batter and chocolate cake batter. Use the tip of a knife to swirl the batter to create the marbling effect.
- Bake at 310°F for 50 minutes. Remove from oven and unmold quickly, then wrap in plastic wrap. Freeze the cake.
Milk Chocolate & Rum Coating
- Melt the 331 g Guittard Organic 38% Milk Couverture Chocolate Wafers and 33 g Prova Gourmet Fusion Rum Flavored Cocoa Butter, then blend together with the grapeseed oil.
- Dip the frozen marble cake into the coating chocolate and leave to stiffen before slicing.
- Enjoy!