Easter Marble Cake

What better way to celebrate Easter than enjoying chocolate cake alongside some more chocolate.. .and a bit more chocolate? A chocolate and vanilla marble cake, filled with vanilla swiss meringue buttercream and covered in a chocolate ganache drip. 


As with the Ferrero Rocher cake, the chocolate ganache drip is from Anges de Sucre – such a simple step to create a great looking cake!


Marble Easter Cake
Yields 6
Cook Time
25 min
Cook Time
25 min
Marble Cake - vanilla sponge
  1. 120g plain flour
  2. 140g caster sugar
  3. 1/2 tbsp baking powder
  4. 40g unsalted butter
  5. 120ml milk
  6. 1 egg
  7. 1/2 tsp vanilla extract
Marble Cake - chocolate sponge
  1. 100g plain flour
  2. 20g cocoa powder
  3. 140g caster sugar
  4. 1/2 tbsp baking powder
  5. 40g unsalted butter
  6. 120ml milk
  7. 1 egg
Vanilla frosting
  1. 3 egg whites
  2. 200g caster sugar
  3. 150g unsalted butter
  4. 1 tsp vanilla extract
Speckling the frosting
  1. 1/2 tbsp cocoa powder
  2. 1 tbsp vanilla extract
Chocolate ganache drip
  1. 150g dark chocolate
  2. 100g unsalted butter
  1. Preheat the oven to 180 degrees and line two 6" round cake tins with baking paper
Marble cake
  1. Start with the vanilla sponge - sift together flour, sugar and baking powder, then add butter and combine until it resembles breadcrumbs. In a jug, mix the egg, vanilla and milk together, then slowly add to mixture, mixing until everything is combined. Set aside.
  2. Next up for the chocolate sponge - sift together flour, cocoa powder, sugar and baking powder, then add butter and combine until it resembles breadcrumbs. In a jug, mix the egg and milk together, then slowly add to the mixture until it's all combined.
  3. In one tin, pour in half the vanilla batter, then add the chocolate on top and swirl together. Repeat for the second tin, then bake for 25 minutes, or until a skewer comes out clean when inserted in the cake. Let it cool and start on the frosting.
Vanilla frosting
  1. Mix together egg whites and sugar in a glass bowl, set this over a saucepan of boiling water. The steam from this should help to cook the egg whites. Keep mixing until the sugar has dissolved and the mixture reaches 60 degrees, then pour into a mixing bowl and using a balloon whisk, mix at a high speed until the egg whites increase in volume and soft peaks form
  2. Slowly add one cube of butter at a time to the egg whites and keep mixing - the mixture may become curdled but continue to mix at a high speed until it becomes creamy
Chocolate ganache drip
  1. Melt the chocolate in a glass bowl above a saucepan of boiling water, then remove from the heat and add butter, stirring until it's all melted in
  2. Leave to cool to 30 degrees before pouring over the cake
  1. Level the cakes, then fill with the frosting
  2. Start with a crumb coat of frosting, then cover the entire cake with the remainder of the frosting
  3. For the speckling, mix together cocoa powder and vanilla extract, then using a paintbrush, flick the chocolatey liquid onto the cake to create the speckled effect. It works best if the paintbrush is positioned close to the cake to create bigger splashes.
  4. Chill the cake for at least 10 mins after speckling and when the ganache has cooled enough, pour it into the centre of the cake.
  5. Using a spatula, spread the ganache to the edge of the cake and push until it drips over the edge - non-uniform drips look the best.
  6. Before the ganache sets, place Mini Eggs onto the cake for decoration
Sam's Cupcakery https://www.samscupcakery.com/


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