Chocolate Marble Cake With Butter Cream Icing
December 1, 2011
My lovely friend, Miss Charlie Burley, very kindly gave me this recipe after teasing me with the delicious looking cake she baked for her very lucky boyfriend this week. It is from the Le Crueset recipe collection and it smelt devine. 🙂
Marble Cake –
225g butter, softened
225g caster sugar
3 medium eggs
125ml sour cream
2 teaspoons vanilla extract
300g self–raising flour, sifted
2 tablespoons unsweetened cocoa powder
60g baking chocolate chips
Butter cream Icing –
250g butter, softened
1 teaspoon vanilla extract
600g icing sugar
2 tablespoons milk
To Decorate –
Approx 2 x boxes of maltesers (or more if like me you eat as you go along…)
- Preheat the oven to 300°F/150°C/Gas Mark 2. Grease and dust the inside of the pot with flour.
- Cream together the butter and sugar until light and fluffy. Beat together the eggs, sour cream, and vanilla extract and gradually add this mixture to the creamed mixture, beating well between additions.
- Using a large metal spoon, fold in the sifted flour a little at a time. When all the flour has been added, transfer one quarter of the mixture to another bowl.
- Fold the cocoa powder and chocolate chips into the smaller amount of mixture.
- Put half the vanilla mixture into the pot and level the surface. Add the chocolate mixture in 3 large spoonfuls, spacing them apart. Spread the remaining vanilla mixture on top.
- Using a knife, make 3 or 4 wide swirling movements to create the marbling effect; do not make many more swirls, or the definition of the marble will be reduced.
- Level the top of the mixture and make a small dip about 5 cm (2 inches) wide in the middle to help keep the cake top level while it rises as it bakes. The lid is not used.
- Bake the cake just below the middle of the oven for 1 to 1 1/4 hours until the top is golden brown and just firm to the touch. When the cake is baked through, a turkey skewer or cocktail stick inserted into the middle will come out clean. Leave the cake to cool in the pot for at least 15 minutes before un-moulding it on to a cake cooling rack. Cool thoroughly before icing.
- For The Icing – In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
- Once Iced, add maltesers to the edges of the cake.