Marble Cake with Double Chocolate topping
Marble Cake with Double Chocolate topping

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, marble cake with double chocolate topping. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Marble Cake with Double Chocolate topping is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Marble Cake with Double Chocolate topping is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook marble cake with double chocolate topping using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Marble Cake with Double Chocolate topping:
  1. Take 300 gms softened butter
  2. Make ready 370 gms plain flour
  3. Make ready 280 gms caster sugar
  4. Get 1/2 tsp vanilla extract
  5. Take 5 Eggs
  6. Prepare 1 tbsp baking powder
  7. Get 70 mls milk
  8. Make ready 30 gms cocoa powder
  9. Get For Icing
  10. Take 4 tbsp butter
  11. Take 60 gms milk chocolate
  12. Get 60 gms dark chocolate
  13. Prepare 2 cups Icing sugar
  14. Make ready Boiling water
Instructions to make Marble Cake with Double Chocolate topping:
  1. Preheat oven to 180 c. Grease and flour a bundt cake tin.
  2. Place butter, flour, 250gm of sugar, vanilla extract, eggs, baking powder and 40 mls of milk into a food processor and mix until combined well. Medium to high setting.
  3. Place half of this mixture into bundt cake tin.
  4. Add cocoa powder, 30 gms of sugar and remaining milk into remaining mixture in the mixing bowl and combine well using a medium to high setting.
  5. Add the cocoa mixture into bundt cake tin. Use a fork to swirl through both the bottom layer and top layer to create a marble pattern.
  6. Place in the pre-heated oven for approx 50-60 minutes until a skewer inserted into the cake comes out clean.
  7. Allow to cool in the tin for at least 30 mins before inverting onto a cooling rack then leave until completely cool before icing.
  8. To create two different icing mixtures place 2 tbsp of butter in a saucepan with 60 gms of milk chocolate broken up into pieces.
  9. Heat on a gentle temperature until the mixture is melted. Stir the mixture constantly. When melted gradually add 1 cup of icing sugar until thoroughly combined.
  10. If required use boiling water to thin the mixture to create pourable icing. Pour slowly over the cooled cake allowing it to drip along the edges.
  11. Repeat with the remaining 2 tbsp of butter and 60 gms of dark chocolate melting slowly and stirring constantly. When melted gradually add remaining cup of icing sugar until thoroughly combined.
  12. Pour over the cake, allow to cool and serve!

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