On my recent adventure to the Clandestine Cake Club I came across two ladies who made ‘marble cakes’ and I found myself wondering why I have never attempted to make one? I had made a fairly low maintenance Pistachio, Cardamom and Yoghurt Cake which is a fairly straight forward all in one method with a lime syrup to drizzle on top. I had a chat with a fellow baker who had made a delicious Chocolate and Orange Marble Cake and she reassured me that the secret to marbling is that ‘less is more’. So today I decided to give it a shot!
I used a Dan Lepard recipe from his book ‘Short and Sweet’. The recipe is actually for a Marbled Chocolate Crumble Cake but I decided to skip on the crumble since to simplify things for myself. He has posted a similar recipe on his Guardian column which gives brilliant step by step photos to guide you along the way to a perfect marble cake!
So taking the cake out of the oven, I felt quietly confident that cake would be a success as the top was nicely marbled and you could see the contrasting colours. However one the cake had cooled though to cut through it was a very different story inside! I was obviously not thorough enough with the ‘swirling’ so have ended up with blocks of cake that are either ‘chocolate’ or ‘vanilla’. This may have something to do with my cutting the cake into squares instead of slices though…
The texture of the cake is a little crumbly on the chocolate bits where it started to fall away a little when I cut it. The vanilla parts were fine though. On tasting a few of the crumbs, I have to say it tastes lovely! Very deep chocolate flavour and not too sweet. I like Dan Lepard’s recipes and will definitely try more from his book!