Dark and white chocolate marble cake recipe

This is a marble cake with a difference. It’s not just vanilla and chocolate cake mixed together, but white chocolate and dark chocolate cake. Unlike our classic chocolate cake, it's also made with melted chocolate for a rich, moist texture and covered with decadent ganache which is simple to make with this recipe. Once you’ve perfected the ganache you can use it for other recipes too like cupcakes. The cake itself only takes 30 mins to bake on a low heat. If you’re serving this for a special occasion top with Maltesers or chocolate buttons for an impressive finish.

Ingredients

For the cake:

• 100g white chocolate
• 100g dark chocolate
• 225g softened butter or margarine
• 225g caster sugar
• 4 eggs
• 225g self-raising flour

For the ganache frosting:

• 300g white or dark chocolate
• 10ml cream

Method

1. Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4. Grease 2 x 20cm sandwich tins and line with parchment.
2. Break the white and dark chocolate into 2 separate bowls.
3. In 20 second bursts, melt the chocolate in the microwave stirring to ensure it doesn’t burn and melts completely. Set to one side
4. In a large bowl place the butter, sugar, eggs and flour and using an electric beater mix until combined
5. Remove half of the mixture and place in another bowl.
6. In one half of the mixture mix through the white chocolate
7. In the other half of the mixture mix through the dark chocolate
8. Spoon alternate mixtures into the tins, so it is evenly divided, and using the handles of a spoon swirl the mixtures together, which when baked will give a marbled effect
9. Bake for 25 to 30 minutes, or until a cocktail stick inserted into the centre comes out clean
10. Remove from the oven and allow to cool in the tins before turning out onto a wire rack to cool fully
11. For the ganache: Break the chocolate into a bowl
12. In the microwave warm the cream until just before boiling
13. Pour the cream over the chocolate, and stir gently, until the chocolate is fully melted. Set aside for 15 minutes and allow to set
14. When the cake is cool, place one onto your serving plate and pour half the ganache over. If the ganache has set too much, pop it into the microwave for 10 seconds.
15. Place the second cake on top and pour the remaining ganach over, allowing it to flow over the edges.

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