This cake is easy to make, delicious and beautiful. It consists of vanilla and chocolate marble cake layers filled with whipped white chocolate ganache frosting. This unique cake is much easier to make than it seems.
This cake is easy to make, delicious and beautiful. It consists of vanilla and chocolate marble cake layers filled with whipped white chocolate ganache frosting. This unique cake is much easier to make than it seems.
Make the whipped white chocolate ganache: Chop 400 grams (14 oz) of white chocolate.
Bring 600 ml (21 fl oz) of whipping cream to simmer. Pour the hot cream over the chocolate. Stir until melted and smooth.
Bring 600 ml (21 fl oz) of whipping cream to simmer. Pour the hot cream over the chocolate. Stir until melted and smooth.
Cool, cover with plastic wrap and place in the fridge for at least 5 hours.
Line a 24 cm (10 inch) cake pan with parchment paper and brush with butter.
Sift together 250 grams (9 oz) of flour and 5 grams (1 teaspoon) of baking powder.
Add a pinch of salt and 250 grams (9 oz) of granulated sugar. In a separate bowl, mix 3 eggs, a teaspoon of vanilla extract, 150 ml (5 fl oz) of milk and 150 grams (5 oz) of melted butter.
Add the wet ingredients into the dry ingredients, and mix using a whisk just until combined. It takes less than a minute to mix the batter.
Remove 1/3 of the cake batter and place in a separate bowl. Add 25 grams (1 oz) of cocoa powder and 30 ml (1 fl oz) of milk. Mix just until combined.
Pour one ladle of the vanilla batter into the center of the cake pan. Use a small ladle or an ice cream scoop to pour the chocolate batter in the center of the vanilla batter, and continue until you’ve used up all your batter.
Bake at 180°C (350°F) for 35-40 minutes, until a skewer inserted in the center of the cake comes out clean.
Make another cake, exactly like this one. Remove from the oven, cool slightly, unmold, invert, remove the parchment paper and cool completely on a rack.
Trim the top and sides of the cake. This cake is already moist and soft, but if you’d like,you could brush it with rum syrup.
Remove the white chocolate ganache from the fridge, and whip until stiff. Be careful not to over whip, the ganache whips very quickly.
Place the first layer of cake of a serving plate. Spread one third of the whipped white chocolate ganache on top. Place the second layer of cake, and cover the sides and top with another third of the frosting.
The cake is almost ready, all that’s left is to decorate it. Divide the remaining frosting into three bowls.Color two with colors of your choice, and leave the third frosting white.
Fit a piping bag with a star tip, and fill with the frostings. Push each frosting down towards the tip, trying to keep buttercream on one side, leaving space for another color.
Pipe rosettes. You will find other piping and decorating techniques on our website www.videoculinary.com
Pipe a pearl border around the bottom edge of the cake, and a few pearls on top.
This delicious cake is ready to serve!
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