Marble Chocolate Hazelnut Cake

Ingredients

• 3 large Eggs (room temperature)
• 180 g Granulated sugar
• 20 ml Vanilla sugar (liquid) (or 1 packet of vanilla sugar)
• 100 g Semi‑thick cream (crème épaisse)
• 100 g Unsalted butter (melted and cooled slightly)
• 300 g All‑purpose flour
• 1 sachet Baking powder (≈10 g)
• 1 pinch Salt
• 2 tbsp Unsweetened cocoa powder (≈12 g, add to half of the batter)
• 300 g Milk chocolate (break into pieces for melting)
• 100 g Hazelnuts (roughly chopped)
• 1 tbsp Vegetable oil (for shine in the glaze)

Instructions

1. Prepare the batter

   Crack the 3 eggs into a large mixing bowl, add 180 g sugar and the vanilla‑sugar liquid (or packet). Whisk vigorously until the mixture becomes pale and fluffy (about 2–3 minutes).

   Time: PT5M

2. Add wet and dry ingredients

   Stir in the melted butter, semi‑thick cream, then sift in the flour, baking powder and a pinch of salt. Mix just until combined – do not over‑mix.

   Time: PT5M

3. Divide and flavor the batter

   Divide the batter evenly into two bowls. To one half, add 2 tbsp cocoa powder and stir until fully incorporated, giving a dark chocolate batter.

   Time: PT3M

4. Fill the pan and create the marble

   Fit a piping bag (or a zip‑lock bag with a corner cut) with the two batters. Fill the loaf pan alternately with the plain and chocolate batters, leaving a small space at the top. Using a skewer, draw zig‑zag lines through the batter and finish with a single line across the centre to create a marble effect.

   Time: PT5M

5. Bake the cake

   Place the pan in a pre‑heated oven at 145 °C and bake for 45 minutes. Check doneness by inserting a thin knife or skewer – it should come out clean or with only a few moist crumbs.

   Time: PT45M

   Temperature: 145°C

6. Cool the cake

   Remove the cake from the oven and let it rest in the pan for 10 minutes, then turn out onto a cooling rack. For a crisp glaze, chill the cake in the refrigerator for at least 30 minutes until very cold.

   Time: PT40M

7. Prepare the hazelnut chocolate glaze

   While the cake chills, roughly chop 100 g hazelnuts. In a saucepan, melt the 300 g milk chocolate over a gentle simmer (bain‑marie) or in short bursts in the microwave, stirring until smooth. Stir in 1 tbsp vegetable oil for shine, then fold in the chopped hazelnuts.

   Time: PT5M

   Temperature: low heat

8. Glaze the cake

   Remove the chilled cake from the fridge. Place it on a plate, pour the warm chocolate‑hazelnut glaze over the top, using a spatula to spread evenly if needed. Let the glaze set by returning the cake to the fridge for another 30 minutes.

   Time: PT30M

9. Serve

   Once the glaze is firm, slice the cake into 8 equal pieces and serve with coffee or hot chocolate.

   Time: PT5M

Nutrition Facts

Calories

660

Protein

7 g

Carbohydrates

71 g

Fat

42 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vanilla sugar (liquid): 1 tsp vanilla extract
• Instead of Semi‑thick cream (crème épaisse): sour cream, Greek yogurt
• Instead of Unsalted butter: margarine
• Instead of All‑purpose flour: cake flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: dark cocoa powder
• Instead of Milk chocolate: dark chocolate
• Instead of Hazelnuts: almonds, pecans
• Instead of Vegetable oil: neutral oil such as canola

Equipment Needed

• Mixing bowl (large)
• Whisk or electric mixer
• Measuring scale
• Spatula
• Piping bag or zip‑lock bag
• Loaf (cake) pan, 22 cm
• Skewer or thin wooden stick
• Oven
• Saucepan (small)
• Heat‑proof bowl (for melting chocolate)
• Cooling rack
• Knife

Critical Steps — Do Not Skip

• Whisk eggs and sugar until pale and fluffy
• Create the marble swirl with a skewer
• Check cake doneness with a knife or skewer
• Chill the cake thoroughly before glazing
• Melt chocolate gently and add oil for shine

Chef Tips from the Video

• For extra crunch, toast the hazelnuts lightly before chopping.
• A pinch of sea‑salt sprinkled over the glaze adds a pleasant contrast.
• If you prefer a darker chocolate, substitute half of the milk chocolate with dark chocolate.

Troubleshooting

Storage

Refrigerator: Store sliced cake in an airtight container for up to 4 days.

Freezer: Wrap whole cake tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Uncovered cake will dry out after 2 hours; keep in a covered container if serving same day.

Make-Ahead Tips

• Bake the cake a day ahead and keep it wrapped in the fridge; glaze just before serving.
• The chocolate hazelnut glaze can be prepared up to 2 hours in advance and kept warm over a low heat.