Marble Chocolate Ganache Cake
eggless marble cake with chocolate ganache frosting
This marble cake is so light and fluffy, paired with the chocolate ganache,
Some notes before you begin:
CAN I MAKE THIS CAKE WITHOUT GANACHE?
Of course, this marble cake can also be enjoyed without the ganache if you don’t fancy something too chocolatey. Simply skip the instructions for the ganache.
WHICH CAKE TIN SHOULD I USE?
I have used 2x 22cm round cake tins for this recipe. If you have a larger cake tin, you can also bake the entire batter in just one tin or use a loaf tin. This will take longer to bake so be sure to do the toothpick/knife test!
HOW DO I KNOW MY CAKE IS COOKED?
To check if the cake is done, use a knife or toothpick and insert it into the centre of the cake. If it comes out clean, the cake is done. If there is cake batter stuck to it, the cake is not ready.
CHOCOLATE
For the chocolate ganache, cooking chocolate is best! Ideally with a cocoa percentage of 40-50%.
MILK
I have used semi skimmed dairy milk in this recipe but you can use plant based milk. I often use oat milk as an alternative!
Marble Chocolate Ganache Cake
Ingredients
Instructions
- Line 2 x 22cm cake tins with parchment and preheat the oven to 175°C/350°F.
- In a jug mix the milk and apple cider vinegar together. Set aside and allow to sit for 10 minutes until it curdles.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and mix.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
- Add half of the flour mixture to the butter and sugar mixture, combine it, then add half of the milk mixture to it and combine. Repeat until all ingredients are mixed together. Be careful not to over mix the batter.
- In a new bowl, mix the water, coffee and cocoa powder together until smooth and slightly thick. Add 1/3 of the cake batter to the cocoa mixture and combine. You should now have two batters ready, one chocolate and one vanilla sponge.
- Pour the batters into the two cake tins, alternating between the vanilla and chocolate batter.
- Use a skewer to swirls around the batters in each tin- this is what creates the marble effect. Tap the bottom of your cake tin onto your work surface to remove any air bubbles.
- Place both cake tins in the oven and bake for approximately 25-30 minutes.
- Allow cake to cool for 10-15 minutes before removing from cake tin otherwise the cake can break. Once removed from the cake tin, transfer cakes to a cooling rack and allow to cool for at least an 1 hour before assembling/adding ganache.
- Chop/break chocolate into small pieces.
- Heat the cream but do not bring to a boil.
- Pour over the chocolate pieces and mix using the spatula until you get a smooth creamy chocolate mixture. Allow ganache to sit until it thickens and becomes spreadable over the the cake.
- To assemble the cake, put one cake layer at the bottom, add a layer of ganache and then put the second cake layer on top. Add ganache on top and all around the cake.
- Top with fruits and nuts of choice (optional).
Storage:
If cake is made with the chocolate ganache, store in an airtight container in the refrigerator to keep fresh, consume within 3 days
If cake is made without the ganache, store in an airtight container at room temperature, consume within 2-3 days.
If you enjoyed this recipe leave a comment below!
