I have also discovered a new way to marble my cakes so if you read on, I will show you the best way to marble a cake, so easy, so good. I also always when dividing the batter have a little more batter where I add the white chocolate, as it makes for a tastier cake.
Decorate any way that you like, this just happens to be my daughter's birthday cake and she loves Oreo's and Strawberries.
As with all mud cakes, I do like it served with vanilla ice cream, it just works.
2 cups caster sugar
1 cup hot water
1 cup self raising flour
1 1/2 cups plain flour
2 eggs, lightly beaten
1 1/2 teaspoon vanilla extract
150g white chocolate, melted
150g dark chocolate, melted
300g milk chocolate, chopped
3/4 cup thickened cream
Preheat the oven to a warm 150C. Grease a 20cm round cake tin and line with baking paper, make sure the paper extends 5cm above the cake tin.
Put the butter, sugar and water in a medium sized saucepan. Over low heat, stir until all is melted and smooth, don't allow to boil. Transfer the mixture to a large mixing bowl, cool for 15 minutes.
While the butter mix is cooling, melt the white and dark chocolates separately.
Whisk the two flours into the butter mixture, then eggs.
Divide the mixture in half. (I like to have slightly more cake mixture in the one I put the white chocolate mixture into). Stir white chocolate and vanilla into one portion, whisk to combine. Add the dark chocolate to the other portion and whisk to combine.
Now you can drop alternate spoonfuls of the white chocolate mixture and dark chocolate mixture into the prepared pan, then use a skewer to swirl it around to give the marble effect. But I prefer to pour one ladle full of the white chocolate mixture into the centre of the tin. Then pour a ladle full of the dark chocolate mixture right into the centre of the tin again, in the centre of the white chocolate mix. Repeat pouring ladle fulls alternating the white and dark into the centre of the tin, in the centre of the last mixture poured, and the mixture forms rings of marble when sliced. It is for me the perfect way to marble.
Place in the preheated oven, for 1 hour and 30 minutes, or until cooked when tested with a skewer. Stand cake in pan for 10 minutes, then turn out on a wire rack to cool. I have also left it in the pan to cool completely previously.
Ganache: Combine milk chocolate and cream in a small heatproof bowl, place the bowl over a pan of simmering water, stir, occasionally until the chocolate melts and the mixture is smooth. Place in the refrigerator, stir every 10 minutes, until the mixture is of a spreadable consistency, this can take up to an hour.
Trim cake top with a serrated knife. Spread the ganache all over the top and side.
Serve with ice cream and berries, if you like
Pin it: https://au.pinterest.com/pin/399413060686106187/