Vanilla-Chocolate Marble Cake

Ingredients

• 200 g Unsalted butter (softened, creamed)
• 125 g Powdered sugar
• 20 g Invert sugar (optional, adds moisture)
• 1 Vanilla bean (split and seeds scraped)
• 3 g Fine salt
• 250 g T45 flour
• 3 g Baking powder
• 15 g Unsweetened cocoa powder
• 20 g Softened butter (for topping) (to form a ribbon on the surface)
• 1 Parchment paper (to line the pan)

Instructions

1. Preparation of ingredients

   Measure all ingredients, sift the flour with the baking powder and preheat the oven to 200 °C.

   Time: PT15M

2. Cream the butter and powdered sugar

   In the mixer bowl, beat the softened butter with the powdered sugar until a pale, airy consistency is achieved.

   Time: PT5M

3. Incorporate invert sugar (or honey)

   Add the invert sugar and continue mixing for a few seconds to fully incorporate it.

   Time: PT2M

4. Add the vanilla and salt

   Split the vanilla bean, scrape the seeds and add them to the batter with the salt. Mix quickly.

   Time: PT2M

5. Incorporate the flour and baking powder

   Pour the sifted flour‑baking powder mixture and mix on low speed until a creamy, homogeneous batter is obtained.

   Time: PT5M

6. Divide the batter and add cocoa

   Scoop about 350 g of batter into a separate bowl, incorporate the cocoa powder and mix until a uniform color is achieved.

   Time: PT5M

7. Prepare the piping bags

   Fill one piping bag with the vanilla batter and the other with the chocolate batter.

   Time: PT5M

8. Prepare the pan

   Lightly grease the loaf pan, line it with parchment paper and place it on the oven rack.

   Time: PT3M

9. Piping and creating the marble pattern

   Alternate ribbons of vanilla and chocolate batter along the pan. Using a bouvron knife, draw zigzags across the batter to form the marbling.

   Time: PT5M

10. Add the butter ribbon on top

    Place a small ribbon of softened butter on the cake surface using a small spoon or a corner.

    Time: PT2M

11. Baking – thermal shock

    Bake the cake at 200 °C for 15 minutes, then immediately lower the temperature to 160 °C and continue baking for 25‑30 minutes.

    Time: PT45M

    Temperature: 200°C then 160°C

12. Cooling and unmolding

    Let the cake rest for 10 minutes in the pan, then unmold onto a rack and let cool completely before serving.

    Time: PT10M

Nutrition Facts

Calories

370

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Invert sugar: Acacia honey
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of T45 flour: All‑purpose flour
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa powder

Equipment Needed

• Mixer with flat whisk
• Mixing bowl
• Silicone spatula
• Sieve
• Kitchen scale
• Piping bags (2)
• Smooth nozzles (medium diameter)
• Loaf pan (22 cm)
• Bouvron knife
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Cream the butter and powdered sugar until an airy consistency.
• Divide the batter and incorporate the cocoa without over‑mixing.
• Create the marble pattern with the bouvron knife.
• Apply the thermal shock (200 °C 15 min then 160 °C 25‑30 min).

Chef Tips from the Video

• Use a high‑quality vanilla bean for authentic flavor.
• An extra small piece of butter on top creates a ‘heart‑stop’ effect when slicing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap individually and freeze for up to 2 months.

Room temperature: At room temperature, covered, for up to 2 days.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• The cake freezes very well once cooled; gently reheat before serving.