Halloween Marble Cake with Chocolate and Orange

Ingredients

• 200 g Unsalted butter (melted then cooled)
• 180 g Granulated sugar (divided into two equal parts)
• 4 pcs Eggs (separate the whites from the yolks)
• 200 g All-purpose flour (sift with baking powder and salt)
• 1 c. à café Baking powder (ensure it is fresh)
• 1 pincée Salt
• 2 c. à soupe Milk
• 30 g Unsweetened cocoa powder (for the chocolate batter)
• 1 c. à café Orange gel food coloring (gel, not liquid)
• 150 g 70% dark chocolate (for the glaze, melted)
• 80 g White chocolate (melted for decoration)
• 1 c. à café Orange extract or orange zest (if you don't like orange, replace with vanilla)
• 1 pcs Pastry bag with fine tip (to pipe the spiderweb)

Instructions

1. Separate the eggs

   Separate the whites from the yolks into two separate bowls. Keep the yolks warm to prevent them from cooling too quickly.

   Time: PT5M

2. Mix yolks and sugar

   Add half of the sugar (90 g) to the egg yolks and whisk until the mixture lightens.

   Time: PT5M

3. Incorporate the melted butter

   Pour the melted and cooled butter into the yolk‑sugar mixture, then mix gently.

   Time: PT5M

4. Sift the dry ingredients

   Sift the flour, baking powder and pinch of salt directly into the bowl containing the yolks.

   Time: PT2M

5. Add the milk and mix

   Pour the milk (2 tbsp) and fold everything with a spatula until you obtain a homogeneous batter.

   Time: PT5M

6. Whip the egg whites

   Begin whisking the egg whites; when they become foamy, add the remaining sugar (90 g) gradually while continuing to whisk until stiff peaks form.

   Time: PT10M

7. Fold the whites into the batter

   Using a spatula, gently fold the whipped whites into the batter with a folding (marise) motion.

   Time: PT5M

8. Divide the batter and color

   Divide the batter into two equal parts. In one half, add the cocoa powder and mix well. In the other, add the orange gel coloring and orange extract (or vanilla) then mix until the color is uniform.

   Time: PT5M

9. Pour into the pan and create the marble effect

   Pour the chocolate batter into the pan, then the orange batter alternately using a ladle. Use a fork or knife to create swirls to achieve the marble effect.

   Time: PT5M

10. Bake the cake

    Place the pan in a preheated oven at 180°C for 35 minutes. Check doneness with a knife tip: it should come out dry.

    Time: PT35M

    Temperature: 180°C

11. Cooling

    Let the cake cool for 15 minutes in the pan, then unmold onto a rack to cool completely.

    Time: PT15M

12. Prepare the chocolate glaze

    Melt the dark chocolate with 1 tbsp water in a bain‑marie or microwave, then spread over the top of the cake using a spatule.

    Time: PT10M

13. Halloween Decoration

    Melt the white chocolate, place it in a pastry bag and pipe a spiderweb on the glaze. Add a small sugar spider on top for the final touch.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of All-purpose flour: whole wheat flour
• Instead of Milk: almond milk
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Orange gel food coloring: liquid food coloring
• Instead of 70% dark chocolate: milk chocolate
• Instead of White chocolate: flavored white chocolate
• Instead of Orange extract or orange zest: vanilla extract

Equipment Needed

• Two large metal or glass bowls
• Electric or manual whisk
• Silicone spatula
• Sieve
• 20 cm round pan
• Oven
• Small saucepan
• Pastry press or ice cream scoop (ladle)
• Pastry bag with fine tip (optional)
• Kitchen thermometer (optional)
• Cooling rack
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Separate whites from yolks without contamination
• Whip the whites to stiff peaks
• Fold the whites into the batter without deflating them
• Create the marble effect by alternating the two batters quickly
• Check doneness with the tip of a knife

Chef Tips from the Video

• Use semi-salted butter for more depth of flavor
• Gel coloring gives a more vivid color than liquid
• Sifting flour with the leavening prevents pockets of unactivated leavening
• For an even softer texture, replace 20 g of flour with almond flour

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 days in the refrigerator

Freezer: Wrap tightly and keep up to 1 month in the freezer

Room temperature: At room temperature, the cake keeps for up to 1 day

Make-Ahead Tips

• The cake can be baked the day before and stored in the refrigerator
• The chocolate glaze can be prepared ahead and kept refrigerated for 2 days
• Whipped egg whites can be made 30 minutes ahead and kept covered in the refrigerator