Easy
1 hour 20 minutes
40 Mins
8-10 people
Original recipe for marble cake with 66% Caribbean dark chocolate, lemon and poppy seeds.
An original recipe from the Valrhona Gourmet School , calculated for a standard-sized marble cake.
You will need:
- Piping bag
- Cake tin
- Chicken bowl
- Thermometer
- Maryse
- Whip
- Horn
Made with the products below :
1. Lemon poppy seed mixture
Ingredients :
- 60g (2.12 oz) eggs
- 60g (2.12 oz) sugar
- 10g (0.35 oz) acacia honey
- 50g (1.76 oz) 35% cream
- 80g (2.82 oz) T55 flour
- 2g (0.07 oz) baking powder
- 30g (1.06 oz) melted butter
- 1 lemon
- 20g (0.71 oz) poppy seeds
Preparation time: 20 min
Refrigeration time: 1 night
Prepare the day before
- Mix the eggs, sugar and acacia honey, and add the cream.
- Sift the flour with the baking powder.
- Incorporate the powders into the first mixture, then finish with the melted butter.
- Add the zested lemon and the poppy seeds.
- Mix, cover with cling film and refrigerate overnight.
2. Cocoa appliance
Ingredients :
- 80g (2.82 oz) eggs
- 120g (4.23 oz) sugar
- 70g (2.47 oz) 35% cream
- 80g (2.82 oz) T55 flour
- 2g (0.07 oz) baking powder
- 20g (0.71 oz) cocoa powder
- 30g (1.06 oz) butter
Preparation time: 20 min
Refrigeration time: 1 night
Prepare the day before
- Mix the eggs and sugar, and add the cream.
- Sift the flour with the baking powder and cocoa powder.
- Incorporate the powders into the first mixture, then finish with the melted butter.
- Cover and refrigerate overnight.
3 - The assembly
Preparation time: 30 min
Cooking time: 40 minutes
Freezing time: 3 hours
Steps:
- Butter the cake tin and line it with parchment paper.
- Using a piping bag, fill the bottom of the cake tin with the cocoa mixture, then add the lemon poppy seed mixture lengthwise to the center of this mixture.
- Cover with cocoa mixture, then with lemon mixture, poppy seeds in the center and finish with cocoa mixture spread over the entire surface.
- Using a scraper dipped in grapeseed oil, score the surface of the cake in one go to optimize its rise during baking.
- Bake at 150°C for approximately 40 minutes.
- Check if the cake is cooked by inserting a knife blade into the center: the blade should come out clean and dry.
- Remove the cake from the mold onto a wire rack and leave it on its side for 10 minutes to preserve its shape.
- Once the cake has completely cooled, place it in the freezer for at least 3 hours.
- While the cake is freezing, prepare the CARAÏBE 66% glaze.
- When the cake is completely frozen, dip it in the icing, then sprinkle with poppy seeds and lemon zest.
4. Caribbean Glaze 66%
Preparation time: 10 min
To be prepared on the same day:
- Melt CARAÏBE 66% chocolate at 45/50°C.
- Add the grapeseed oil and mix.
- The mixture should be between 30/35°C.
- Perform this step at the end of the cake's freezing process.
How to make a successful, moist marble cake?
To achieve a perfect marbled effect , alternate layers of plain or lemon batter (as in this recipe) and chocolate batter in your greased pan, then use a knife to create a zigzag pattern. Check for doneness by inserting a knife into the center of your marble cake; it should come out clean.
What are the ingredients for an easy marble cake recipe?
The chocolate vanilla marble cake
To make a traditional marble cake , you'll need flour, eggs, sugar, melted butter, baking powder, and milk for the base. Add unsweetened cocoa powder or melted chocolate to create the chocolate batter , and vanilla extract to flavor the plain layer.
Can this cake be prepared without an overnight resting time?
The Valrhona Gourmet School recommends respecting waiting times for optimal results.
How to replace Valrhona cocoa powder?
You can substitute Valrhona unsweetened cocoa powder with melted dark chocolate in the following proportions: 60g of dark chocolate replaces 20g of cocoa powder. Allow the melted chocolate to cool before incorporating it into your mixture to maintain a smooth texture and achieve beautiful results .
How long does this marble cake keep?
Your marble cake will keep for up to 4 days in an airtight container at room temperature . Wrap it in cling film immediately after cooling to preserve its moistness. Freezing is possible for up to 3 months in an airtight container, which is an excellent option for extending its shelf life.
Can this recipe be made without chocolate icing?
Absolutely, this marble cake is perfectly delicious without chocolate frosting. The cake reveals its full natural flavor, and its beautiful marbling remains visible when sliced. You can dust it with powdered sugar or serve it with a scoop of vanilla ice cream for an alternative, indulgent presentation.
What is the difference between a marbled pound cake and a marbled cake?
The fundamental distinction lies in the proportions of ingredients used. Marbled pound cake adheres to the traditional rule of balance: equal weights of butter, sugar, flour, and eggs, creating a characteristic dense and compact texture.
Marble cake uses more flexible proportions, often enriched with heavy cream to achieve a lighter crumb. This difference in composition directly influences the preparation method: pound cake requires meticulous work of softened butter, while marble cake allows the use of melted butter.
The final texture clearly distinguishes these two easy recipes . Where the pound cake offers a rich, indulgent texture reminiscent of old-fashioned cakes, the marble cake prioritizes a soft and light texture, particularly appreciated as an afternoon treat.
What is the recipe for Pierre Hermé's marble cake?
Pierre Hermé's signature recipe is characterized by a refined technical approach that transcends the traditional classic . This finest marble cake incorporates a rum-infused batter and a chocolate mirror glaze, transforming this family favorite into a gastronomic creation.
His method reveals remarkable specificities: the incorporation of fresh cream for incomparable moistness, and the use of a rum-based soaking syrup that adds an extra aromatic dimension. The chef also recommends adding a specific yeast packet and precise cooking in a bain-marie for certain elements.
The assembly technique differs from classic versions by applying a glossy glaze immediately after baking , creating its distinctive visual signature. This recipe requires patience and precision, but offers an exceptional result that justifies its reputation in the world of contemporary French pastry.
