This marbled cake is a true showstopper, combining rich chocolate flavors with a creamy, dreamy finish. The stunning swirls of light and dark cake create a beautiful contrast that’s just as delightful to look at as it is to eat. Topped with a luscious milk chocolate ganache and a glossy Rocher glaze, every bite offers an explosion of texture and flavor. The creamy cocoa whipped cream ties everything together, adding a light, airy touch to balance the richness. Whether it’s for birthdays, celebrations, or just a sweet treat after dinner, this cake is sure to impress!
Ingredients
For the Marbled Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup hot water
For the Milk Chocolate Ganache:
8 ounces milk chocolate, chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
For the Rocher Glaze:
6 ounces milk chocolate, melted
1/2 cup chopped hazelnuts
2 tablespoons vegetable oil
For the Cocoa Whipped Cream:
1 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
Prepare the Marbled Cake:
Preheat Oven: Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate Dry and Wet Ingredients: Gradually mix in the dry ingredients, alternating with milk until combined.
Prepare Cocoa Swirl: In a separate bowl, mix cocoa powder with hot water to form a smooth paste. Take one-third of the batter and mix it with the cocoa paste.
Create the Marble Effect: Pour the vanilla and chocolate batters into the pans in alternating dollops, then swirl gently with a skewer for a marbled effect.
Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Prepare the Milk Chocolate Ganache:
Heat the Cream: In a saucepan, heat heavy cream until just simmering.
Melt the Chocolate: Pour the warm cream over the chopped milk chocolate and let sit for a minute. Stir until smooth. Add butter and mix.
Cool Slightly: Allow the ganache to cool until thick but pourable.
Prepare the Rocher Glaze:
Mix Ingredients: Stir together melted chocolate, chopped hazelnuts, and vegetable oil until combined.
Prepare the Cocoa Whipped Cream:
Whip the Cream: In a mixing bowl, whip the heavy cream with cocoa powder, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Cake:
Layer with Ganache: Place one cake layer on a serving plate, spread a generous layer of ganache, then place the second cake layer on top.
Coat with Rocher Glaze: Pour the Rocher glaze over the top, allowing it to drip slightly over the edges.
Decorate: Pipe cocoa whipped cream on top and garnish with extra chocolate shavings or hazelnuts.
Cook and Prep Times
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling & Assembly: 1 hour
Total Time: 2 hours
Baking Pro Tips
Use room-temperature ingredients: This ensures a smooth batter and even baking.
Don’t overmix the batter: Overmixing can make the cake dense instead of light and fluffy.
Swirl the batter lightly: Too much swirling can blend the layers instead of creating a marbled effect.
Chill before slicing: Cooling the cake makes it easier to slice cleanly and layer with ganache.
Use high-quality chocolate: Better chocolate results in a richer ganache and glaze.
This Marbled Cake with Milk Chocolate Ganache, Rocher Glaze, and Cocoa Whipped Cream is an irresistible masterpiece that combines the best of chocolate flavors. With its beautifully swirled layers, creamy fillings, and crunchy glaze, it’s perfect for any occasion. Try it out and enjoy the ultimate chocolate experience!
