Let’s face it, this cake is really just a foundation for the incredible icing! Not that the cake isn’t fabulous as well – it is – but the simple chocolate ganache adorning the top is truly what it’s all about here. We shared this cake with friends and the sentiments were unanimously adoring. There is something so homey and comforting about a marble cake, and this one is all that and then some!
6 oz. butter, softened (12 tbs.)
6¼ oz. caster sugar (¾ cup)
3 eggs, beaten
8 oz. all-purpose flour (2 cups)
2 tsp. baking powder
1 tbs. cocoa powder
1-2 tbs. milk
For the icing:
7 oz. bittersweet chocolate
1¼ cups heavy cream
Heat the oven to 375°F and butter a 9″ ring mold or savarin pan.
Beat the butter and sugar until light and fluffy. Gradually add the eggs, beating well. Fold in the flour and baking powder using a metal spoon. Transfer half the batter into another bowl and add the cocoa powder and enough milk to create a soft, dropping consistency. Spoon alternate amounts of the chocolate and plain batter into the prepared pan. Using a knife or skewer, gently swirl the batters together. Bake for 30-35 minutes, or until springy to the touch. Loosen the sides, then turn out onto a rack to cool.
To make the icing, melt the chocolate over a pan of just-simmering water. Remove from the heat and stir in the cream, then leave to cool. Spread over the cooled cake with a palette knife, then leave to set. (We put ours in the fridge to set up faster.)