Chocolate Marble Mud Cake

This was the cake CY made for Krys for her birthday last week. Early this year, I made a chocolate marble cake for an OCF (Overseas Christian Fellowship) event, and she really liked it. So we decided to make this for her. This was one problematic cake! First, due to a technical error, the cake had a grand canyon in the middle; then the white chocolate ganache did not set properly and couldn’t cover the dark cake. In the end, we had no choice but to pile the well in the centre with strawberries and stuck the sides with waffles and the top with strawberry slices. Yeah I know, it looks like the cake I made for Alan. Oh well, we had no choice. 

Ingredients:

Dark Chocolate Batter: 

• 1/4 cup cocoa powder, sifted
• 1/3 cup strong espresso
• 1 tsp vanilla essence
• 150g self raising flour
• 40g plain flour
• 3/4  tsp bicarbonate of soda
• 90g dark chocolate, melted and cooled

White Chocolate Batter:

• 1/3 cup milk
• 1 tsp vanilla essence
• 150g self raising flour
• 40g plain flour
• 3/4  tsp bicarbonate of soda
• 90g white chocolate, melted and cooled

• 330g caster sugar
• 180g unsalted butter, softened
• 3 eggs

Method:

• Preheat oven to 160C, and grease a baking pan
• Melt both the chocolate in 2 separate bowls. 
• Mix cocoa powder, coffee, vanilla essence and 1/4 cup cold water in a bowl and whisk.
• Sift flour , bicarbonate of soda and a pinch of salt together.
• Divide butter and sugar into two batches. Beat each batch until light and fluffy. 
• Break the eggs into a measuring jug and lightly beat it. Add half the egg mixture into the butter mixture, beating well each time. Repeat the other half in the other butter mixture.
• Stir in melted chocolate into the individual butter mixture.
• Add the flour and cocoa mixture alternatively into the dark chocolate mixture. The same is to be repeated by alternating the milk and flour into the white chocolate mixture.
• Spoon alternating spoonfuls of each batter into a pan. Swirl with a toothpick or skewer and bake till set (approximately 1 – 1 1/2 hours).
• Leave to cool and decorate accordingly.

 

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