MARBLED CAKE, the best marble cake in the world moist chocolate and vanilla marbled cake with rock icing best marbé very soft The recipe for the best chocolate marbled cake I've ever eaten! This super soft marbled cake with its chocolate and almond rock icing is to die for! this is the ultimate marble cake recipe! Look no further, the best Marble Cake, this is it !! I'm very picky about cake appreciations and I can tell you that out of all the cakes I've made so far and the ones I've eaten, this marbled hand wins hands down. Super moist cocoa marbled cake with rock icing The recipe for this delicious and undoubtedly the best marbled cake comes to us from François Perret, the best pastry chef in the world of the Parisian palace RITZ. I have read that even Christophe Michalak judges this to be the best marble cake he has ever eaten. THE ULTIMATE MARBLED CAKE ⭐️⭐️⭐️⭐️⭐️ The best marbled cake in the world 👍 according to Christophe Michalak It is extraordinarily soft and melting. I couldn't describe this savannah-style cake by François Perret, it's so good !! Look no further for the ideal recipe, this is it! I have simplified the recipe for you to avoid working the dough of the marbled cake in 2 steps as the chef does. I also show you how to use the cake mold with tube to fill it with ganache. With its poaching method, you will obtain magnificent marbling in the ultra soft marbled cake. This marbled cake is covered with a chocolate and almond rock icing which makes it even tastier. I've simplified the recipe so don't hesitate to make it. For a normal cake tin, I advise you to leave the dough in the refrigerator overnight or if you are in a hurry for 1 hour in the freezer before baking it. By placing the dough in the oven very cold, a thermal shock occurs, which causes the cake to develop better, creating this famous bump, characteristic of cakes. You have probably already heard about this method of cooking in the recipe for madeleines to obtain their famous bumps. For the tube mold with lid, we put in the oven without waiting after the end of the preparation. For this kind of mold, on the contrary, we need the cake to remain flat like a sandwich bread. In fact, this mold also has a lid: super soft marbled cake with rock icing Retro schedule You can make this cake over a day, but I advise you to do this for best results if you have the time. For a normal cake tin ➡️ Prepare the dough the day before and leave it in the mold in the refrigerator (if you are in a hurry, 1 hour in the freezer) ➡️ The next day, put in the oven and straight out of the oven puncher with the lukewarm syrup. Film while still hot. ➡️ Leave for 8 hours at room temperature (minimum 4 hours), in the morning for the evening or leave until the next day so that the cake absorbs the syrup well and the aromas are diffused. ➡️ After this resting time, put 2 hours in the freezer with the hot rock icing covered. For the cake tin with tube ➡️ Prepare the dough and cook immediately (we don't need the cake to bulge, but on the contrary to rise straight.) As soon as it comes out of the oven, puncture with the lukewarm syrup. Film while still hot. ➡️ Leave for 8 hours at room temperature, in the morning for the evening, or leave until the next day so that the cake absorbs the syrup well and the aromas are diffused. ➡️ After this resting time, fill with chocolate ganache and put it in the freezer for 2 hours before covering it with hot rock icing. Very soft marbled cake with chocolate rock icing
THE BEST CHOCOLATE MARBLE CAKE
Difficulty: medium
Ingredient:
Marble cake dough
for a normal 28/11/7 cm high cake tin or
a cake mold with a 25/10/9 cm high tube
180 g of soft butter
300 g sugar
3 eggs (150 g without shell)
300 g of T55 flour preferably
9 g of baking powder
3 pinch of fleur de sel or normal salt
300 ml of whole liquid cream at room temperature
30 g of cocoa powder without sugar
15 g flour
2 teaspoons of liquid, powdered vanilla or the beans of a pod and a half.
The syrup for puncher
For 1 cake
75 ml of water
23 g sugar
1 teaspoon of liquid vanilla or 7 g of rum
You can make more syrup to soak the cake even more, if it has dried in your oven. Me that was more than enough.
Dark chocolate ganache
for the tube mold
150 g of dark chocolate (Guanaja 70% from Valrhona)
185 ml full cream
30 g of invert sugar or honey
The rock icing
For a cake
250 g of dark and milk chocolate (150 g of 70% dark and 100 g of milk) or just dark of your choice
65 g of roasted almonds for 15 minutes at 160 degrees
45 ml of grapeseed or sunflower seed oil
Preparation:
To divide the dough, weigh the bowl in which you will be working empty before starting. You will have approximately 2 times 608 g of dough.
You can use a robot cutter (blender) or a robot with a K-type kitchenaid leaf.
1. Cream the butter, sugar and salt.
2. Add the flour (300 g) sifted with the baking powder and mix well.
3. Add the eggs one at a time while mixing.
4. Gradually add the liquid cream as soon as the eggs are incorporated into the dough. Mix well to obtain a smooth paste.
5. Divide the dough into two equal parts (608 g more or less)
6. Add cocoa (30g) on one part and 15g flour and vanilla on the other. Mix well. Chocolate and Vanilla Marble Cake Dough 7. Place each dough in a piping bag or freezer bag.
8. Butter and line the bottom and sides of the regular cake tin or
Butter the loaf pan with tube as well as the tube and the inside of the lid. Line the bottom with baking paper.
9. Alternate the vanilla dough and the chocolate dough, by first piping the vanilla dough in the shape of a W. Pipe the chocolate dough on it in the same way in W. Watch the video to better understand.
10. Tap the mold against the work surface to smooth the top.
11. Put a little soft butter in a small pocket or freezer bag. Poach it in a net in the center of the mold along the entire length.
12. Put the mold in the refrigerator overnight or 1 hour in the freezer if you are in a hurry.
After the cold rest time, preheat the oven to 150 ° preferably in ventilated heat.
13. Bake for 1h30. A skewer stuck in the center of the cake should come out dry.
foolproof super soft marbled cake 14. Proceed in the same way for the mold with tube. Poach by alternating the two doughs up to the hole, then insert the tube.
Continue to poach, alternating the vanilla dough and the chocolate dough. Tap the pan against the work surface to smooth the top and close with the lid.
15. Bake without rest for 1h30 at 150 ° preferably ventilated heat.
marbled cake in a tube mold - very soft cake The soaking syrup:
Prepare it towards the end of the baking of the cake because it must be lukewarm.
1. Combine the water and sugar and bring to a boil over medium heat. Mix to dissolve the sugar. Do not boil so as not to evaporate the water.
2. Remove from heat and add liquid vanilla or rum.
Finishing :
1. Unmold the marbled cake on a wire rack. For the cake with tube, wait about ten minutes then remove the tube delicately, turning it in one direction and then in another.
very soft marbled cakes for snacking 2. Soak the hot cake with the lukewarm syrup on all sides (except the bottom)
3. Wait until it loses some steam and film it completely.
4. Leave it until the next day or in the morning for the evening (minimum 4 hours) best very soft marbled cake Dark chocolate ganache
The next day, prepare the dark chocolate ganache if you have made a marbled cake with an insert. Otherwise, go to the chocolate rock icing step
1. Melt the dark chocolate in a double boiler
2. Once the chocolate has melted, heat the liquid cream with the invert sugar or honey.
3. Add the hot cream to the melted chocolate in 3 or 4 batches. Stir with a spatula turning in circles. The ganache can feel like it's slicing, but don't worry, it's totally normal.
Add the rest of the cream until you obtain a smooth and shiny ganache. You can use a hand blender, trying not to create an air bubble.
4. Put the ganache in a pocket.
Dark chocolate ganache for marbled cake with tube insert 5. Remove the cling film from the cake.
super soft and easy to make marbled cakes
6. Film one side of the cake tightly. If necessary, double the stretch film to close the hole properly.
7. Place the cake vertically in a container that can hold it.
8. Fill the opening with the ganache which should be liquid but not too much. Fill to the brim.
9. Refrigerate 15 min more or less and add a little more ganache if necessary because the ganache can settle slightly.
10. Freeze the normal cake or the cake with the ganache for 2 hours to be able to glaze them.
The thermal shock will allow the icing to hold on the cake and you can then use the hot icing. It will flow well without making a bundle on the cake.
Freeze the cake with the ganache in this position.
chocolate-vanilla marbled cake with chocolate ganache insert
1. Roast the almonds in grains for 15 min more or less in the oven preheated to 160 ° and let cool.
2. Melt the chocolate in a double boiler. When it is melted, add the oil and mix well.
3. Off the heat, add the whole almonds and mix well.
4. Place a grid on a tray covered with 2 sheets of aluminum foil. These two sheets will be used to collect the icing and to pour it back onto the cake. This step must be carried out quickly so that the icing is not frozen on the cake.
5. Take the cake out of the freezer and place it on the wire rack.
6. Pour the icing over the entire surface to cover it completely. Recoil what has leaked on the leaves.
With this method, you will have a generous layer of frosting.
Tap the grid to spread the icing evenly. I advise you not to use a spatula. I did it on one side and it left its mark.
7. Pass 2 large spatulas under the cake and move it on the presentation dish. Do this after the boulder icing has stopped flowing.Marble cake with chocolate and almond boulder icing.
8. Leave it at room temperature before eating it.
Note :
You can put it back in the freezer immediately if you want to prepare it well in advance for a birthday snack, for example. It remains impeccable. You can also slice it so that you can remove as many slices as you want over a long period of time.
When there are not many of you, this is a practical solution. Even frozen 2 hours, it's still not frozen inside, so it cuts well.
easy and foolproof marbled cake with chocolate rock icing.
MARBLE CAKE WITH CHOCOLATE ROCK ICING
This marbled cake is very very good and very soft, melting in the mouth. Do not skip the step of soaking the cake with the syrup right out of the oven. This is an essential step to have this softness.
Let the film-coated marble cake stand for a minimum of 4 hours to give it time to absorb the syrup. The cling film will trap the moisture in the cake, which will give you an incomparable softness.
This marbled cake will be very popular for a birthday party or to wow your guests. I assure you, it deserves its name as the best marble cake. You will tell me .
You can see my XXL family marble cake, easier to make and suitable for every day. Super soft marbled cake with rock icing
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