No-Bake Marble Cake

Ingredients

• 4 units Eggs (large, at room temperature)
• 200 g Granulated sugar
• 1 sachet Vanilla sugar (about 10 g)
• 120 ml Milk (whole or semi-skimmed)
• 80 ml Sunflower oil
• 200 g All-purpose flour
• 1 c. à café Baking powder (about 5 g)
• 30 g Unsweetened cocoa powder
• 30 g Butter (to grease the pan, at room temperature)
• 100 g 70 % dark chocolate (for the glaze)
• 20 ml Sunflower oil (for the glaze)
• 30 g Chocolate chips (for decoration, optional)
• 1 feuille Parchment paper (circle cut to the size of the pan)

Instructions

1. Whisk the eggs into a foam

   In a large bowl, whisk the eggs, granulated sugar and vanilla sugar until you obtain a pale, foamy mixture.

   Time: PT5M

2. Incorporate the liquids

   Add the milk and sunflower oil to the previous mixture and whisk until homogeneous.

   Time: PT2M

3. Add the dry ingredients

   Sift the flour and baking powder, then fold them into the mixture, whisking gently to avoid lumps.

   Time: PT2M

4. Divide the batter and colour the chocolate

   Divide the batter into two equal parts. In one part, add the cocoa powder and mix until you obtain a uniform chocolate batter.

   Time: PT2M

5. Prepare the baking pan

   Generously butter a 20 cm pan, lightly dust with flour, then place a circle of parchment paper at the bottom. Put the glass in the centre of the pan to create the cooking well.

   Time: PT4M

6. Layer the batters

   Pour a first layer of plain batter, then a layer of chocolate batter, and continue alternating until both batters are used up.

   Time: PT4M

7. Marble the cake

   With the spatula, draw spiral lines through the two batters to create the marble effect, without mixing too much.

   Time: PT3M

8. Cook over low heat

   Place the pan over very low heat, cover with a clean cloth and then the lid. Let cook 20 to 25 minutes, checking every 10 minutes with a knife tip (it should come out dry).

   Time: PT25M

   Temperature: feu doux

9. Cool before unmolding

   Turn off the heat, let the cake rest in the pan for 15 minutes, then gently unmold onto a rack.

   Time: PT15M

10. Prepare the chocolate glaze

    Melt the dark chocolate in a bain‑marie or microwave, add 20 ml sunflower oil and stir until you obtain a smooth ganache. Pour over the cooled cake, sprinkle with chocolate chips and let set.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Vanilla sugar: vanilla extract
• Instead of Milk: almond milk (for lactose-free version)
• Instead of Sunflower oil: rapeseed oil, vegetable oil
• Instead of All-purpose flour: whole wheat flour (for a more fibrous version)
• Instead of Baking powder: baking soda + vinegar
• Instead of Unsweetened cocoa powder: instant cocoa powder
• Instead of Butter: coconut oil
• Instead of 70 % dark chocolate: milk chocolate
• Instead of Sunflower oil (for the glaze): rapeseed oil
• Instead of Chocolate chips: shredded coconut

Equipment Needed

• Large bowl
• Whisk
• Silicone spatula
• 20 cm saucepan (ideally cast iron)
• Heat‑proof glass (for the centre)
• Clean cloth
• Lid suitable for the pan
• Bain‑marie or microwave
• Spoon or whisk for the glaze
• Chocolate grater or knife for decorating (optional)
• Kitchen scale
• Timer or stopwatch
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisk the eggs into a foam to obtain an airy texture
• Prepare the pan with butter, flour and parchment paper to prevent the cake from sticking
• Cook over low heat under a cloth to ensure even cooking without an oven
• Prepare the chocolate glaze just before pouring for a glossy finish

Chef Tips from the Video

• A 5 cm diameter glass creates a well that prevents the cake from sticking to the bottom.
• For a more pronounced marble effect, draw spiral lines with a fork before lightly mixing.
• Use good quality unsweetened cocoa for an intense chocolate flavor.

Troubleshooting

Storage

Refrigerator: Store the cake covered in the refrigerator for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, the cake keeps for 1 day in an airtight container.

Make-Ahead Tips

• The batter can be prepared the night before and kept in the refrigerator (cover with plastic wrap).
• The glaze can be made ahead and gently reheated before pouring.