Chocolate Marble Cake with Ganache

Lynnda Cloutier


A decadent chocolate cake.

pinch tips: How to Cream Butter & Sugar




1 cup butter, softened
1 1/3 cups flour
1/2 t. salt
3/4 t. baking powder
5 oz. semisweet chocolate, coarsely chopped
3/4 cup sugar
4 large eggs
1/2 cup milk
4 oz. semisweet chocolate, coarsely chopped
1/4 cup heavy cream

Directions Step-By-Step

Preheat oven to 350. Butter and flour a 9 x 5 inch loaf pan. Mix flour, salt and baking powder in medium bowl. Melt chocolate in double boiler over barely simmering water. Beat butter with mixer on low speed until smooth, 2 to 3 minutes. Add sugar and increase speed to medium. Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating until just mixed after each addition. Reduce speed to low and gradually beat in sifted dry ingredients, alternating with milk. Spoon half the batter into the melted chocolate and stir well. Drop alternate tablespoons of plain and chocolate batter into the prepared pan. Use a table knife to cut through the batter with a swirling motion to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool slightly in pan on wire rack for 10 minutes. Run a thin knife around edges of the pan to loosen and unmold. Let cool completely on a rack. For the Ganache: put the chocolate in a medium bowl. Heat cream in small pan over medium heat until just about to simmer. Pour the cream over the chocolate and stir until smooth. Let stand for 10 minutes to thicken slightly. Using a small spatula spread the Ganache over the cooled cake. Let stand for about 1 hour before serving. Serves 6 to 8
The Golden Book of Chocolate

About this Recipe

Course/Dish: Cakes