Triple Chocolate Marble Cake

Ingredients

100g Callebaut 811 Dark Chocolate
100g butter
2 eggs
100g soft brown sugar
100g plain flour
5g baking powder
5g vanilla paste
125 g Callebaut W2 White Chocolate
100g butter
2 eggs
100g caster sugar
100g plain flour
5g baking powder
5g vanilla paste
500g Callebaut RB2 Ruby Chocolate Callets
50ml grape seed oil
20g Crispearls in Dark Chocolate
20g Crispearls in White Chocolate

This cake is a real showstopper; rich swirls of dark and white chocolate sponge, topped with a glossy ruby chocolate glaze and a joyful sprinkle of crisp pearls. Perfect for celebrating… or just because!

Ingredients

Dark Chocolate Cake Mix

100 g Callebaut 811 Dark Chocolate
100g butter
2 eggs
100g soft brown sugar
100g plain flour
5g baking powder
5g vanilla paste

White Chocolate Cake Mix

125 g Callebaut W2 White Chocolate
100g butter
2 eggs
100g caster sugar
100g plain flour
5g baking powder
5g vanilla paste

Ruby Chocolate Glaze & Decoration

500g Callebaut RB2 Ruby Chocolate Callets
50ml grape seed oil
20g Crispearls in Dark Chocolate
20g Crispearls in White Chocolate

Method

Dark Chocolate Batter

Spray the Bundt tin with food release spray
Melt the dark chocolate and butter gently until smooth.
In a separate bowl, whisk the eggs and soft brown sugar until pale and fluffy.
Mix the flour and baking powder together.
Stir the vanilla into the melted chocolate mix, then whisk in the egg mixture. Fold through the flour blend.
Transfer to a piping bag.

White Chocolate Batter

Melt the white chocolate and butter until silky.
Whisk the eggs and caster sugar until light and airy.
Mix the flour and baking powder.
Add the vanilla to the chocolate mixture, whisk in the eggs and sugar, then fold through the flour.
Transfer to a piping bag.

Swirl & Bake

Pipe alternating layers of dark and white chocolate batter into a 20 cm bundt tin.
Drag a skewer lightly through the mix to create a marbled pattern.
Bake at 160 °C for 40–45 minutes, until risen and springy. Cool on a wire rack.

Ruby Chocolate Glaze

Temper the ruby chocolate, then stir in the grape seed oil for a smooth, pourable finish.
Place the cake on a wire rack over a tray. Pour the glaze evenly over the cake, letting it cascade down the sides.
While still wet, scatter over white and dark Crispearls for a crisp, chocolatey crunch.

Approximate costs

£20.85

1 cake

£2.09

1 slice

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe