October 14, 2021
This dairy-free vanilla and chocolate marble cake recipe makes two perfect small cakes (so there’s one to keep) or one large cake. While the ganache topping and walnuts add a gorgeously luxe dimension, you can skip both for a less festive feel and simply decorate with icing sugar and fresh flowers like tiny Easter Daisy blooms).
NOTE: Rum is optional in this recipe
Created for Nuttelex By @laura_hobby_baker
1In a medium size saucepan melt together Nuttelex, sugar, milk, vanilla and rum, gently on stove top over medium heat. Then set aside and allow to cool completely.
2Separate eggs add the egg yolks to cooled mixture above
3Next, using egg whites from above use a large clean bowl & beat into stiff peaks.
4Return to the egg yolks in the cooled batter mixture and mix well so the egg yolks are fully incorporated. Now add sifted flour and baking powder folding in gently with a spatula.
5Now add in beaten egg whites in a couple of intervals until everything is incorporated but the mixture is light & airy. Then scoop out a third of this mixture and set aside.
6Add the cocoa/cacao powder to the a third of the cake batter you set aside & mix well and add the chopped walnuts
7Line 2 regular size loaf pans (one cake can be as a gift and the other you can keep or use 1 x large loaf pan to make one large cake).
8Pour batters in intervals to achieve a layering affect i.e pour in the vanilla batter then add the cocoa batter, follow again with vanilla.
9Bake in a preheated oven at 180°C or fan forced 160°C for 30-40 minutes or until a skewer comes out clean. Allow to cool.
10At this point you can dust with icing sugar or make it spectacular with some delicious chocolate ganache and choc curls. - See below
Coconut Cream Chocolate Ganache
1In a small saucepan slowly bring coconut cream to a boil on medium heat (watch it so it doesn't burn or over flow). Remove from heat and add the broken chocolate pieces & give it a good continuous mix until chocolate & cream become one.
2Allow the ganache to cool & set to a thick custard consistency before pouring over cake.
Chocolate Curls
1Place a small clean biscuit tray in the freezer for 30 minutes to get very cold.
2Melt 100 g of dark chocolate over a double boiler.
3Get your super chilled tray from the freezer and pour the melted chocolate spread on tray in an even thin/ medium layer & let set.
4Now return the tray back in the refrigerator for another 5 minutes when the chocolate has a matt look to it, it time to curl.
5Use a pointy sharp knife and on an angle gently scrape to achieve curls/shards. Transfer them gently to a lined tray with baking paper place back in the refrigerator to stay set before decorating.
6Duplicate the above for the white chocolate curls
7Decorate with chocolate curls & fresh flowers (we have used Easter Daisy)
