Marbled Cake

A delightful treat with mesmerizing swirls that will elevate your baking game to the next level. Every step is crucial in achieving the perfect texture and taste that will leave you craving for more. Did you know that the marble cake has a rich history dating back to the end of the 19th century? Early recipes used molasses and spices to create the distinct dark color, inspired by the colonization of Namibia by Germany. The unique 'savannah' color of the cake is reminiscent of landscapes during dry seasons or even the patterns of a giraffe. Marbled cake is traditionally baked in an elongated or narrow cake mold, ensuring the swirls are perfectly balanced throughout the cake. To achieve the best results, make sure to prepare your pan by greasing it with butter or cooking spray, or by dusting it with flour. You can also line the pan with parchment paper for extra ease. Have you always wanted to try your hand at making a marbled cake that is as visually stunning as it is delicious? You've come to the right place.

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Butter-sugar-Egg Mixture

In a stand mixer fitted with the paddle attachment, beat the softened butter with the salt, sugar, and vanilla until smooth. Add the eggs one at a time, beating well after each addition. If the mixture looks separated, gently warm the bowl with a kitchen blowtorch or over a bain-marie. Continue beating until the mixture is light and fluffy.
Divide the batter equally into two bowls. Into the first bowl (for the white batter), fold in the sifted powders, then add the room temperature milk and heavy cream.
Into the second bowl (for the chocolate batter), fold in the sifted flour-cocoa powder, followed by the milk and heavy cream. Transfer each batter to a separate pastry bag (no piping tip is needed).

Montage

Grease and flour the pan. Pipe the batters into the prepared pan, alternating between vanilla and chocolate to create layers. Using a butter knife or small spatula, make about three figure-eight motions from left to right. Repeat, starting from the opposite side (right to left). Use any leftover batter to make a couple of cupcakes (bake these for about 25-30 minutes).

Light Syrup

Bring water and sugar to a boil. Cook syrup for 2 minutes. Turn off the heat and add the alcohol. Use syrup at room temperature.

Baking

Preheat a fan oven to 335°F/170°C. Bake the marble cake for about 1 hour. If using a conventional oven, you will need to increase the temperature to approximately 350°F/175°C and may need to extend the baking time. The cake is done when a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 30 minutes. Then, gently prick it all over with a bamboo skewer and brush with light syrup to moisten. Refrigerate the cake for a few hours or overnight before de-molding. To release the cake, warm the sides of the pan with a kitchen blowtorch or briefly immerse the bottom in hot water. Glaze the cake if desired.

For the Glaze

Melt the chocolate over a bain-marie (double boiler). Remove from the heat and stir in the oil. Mix in the nuts. Keep the glaze warm, but be careful not to overheat it.
Place a cooling rack on a tray lined with plastic wrap or parchment paper. Set the pound cake upside down on the rack. Pour the glaze over the cake, spreading it evenly to create a thin shell. Freeze for 5 minutes to set the glaze. Let the cake sit at room temperature for 30 minutes before slicing.
Decorate with poached citrus fruits if desired. Bon appétit!

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