Marble cakes are one of my FAV types of cake. As a child, I was always intrigued by the way the different coloured batters blended together (I still am TBH!) To create a marbled effect, dollop each of the coloured batters into the cake tin, then pull a skewer back and forth through the mixture to incorporate each colour. Be careful not to over-mix, though, or the colours won’t be as defined.
120 g unsalted butter, at room temperature
220 g caster sugar
2 large eggs, at room temperature
300 g self-raising flour
150 ml full-cream milk
rose pink food colouring
1 teaspoon strawberry essence
2 tablespoons Dutch-processed cocoa powder, sifted
1 teaspoon vanilla bean paste
shredded coconut, for decorating
250 g Ruby Chocolate Callebaut callets (see Tip)
1 tablespoon softened butter
Preheat the oven to 160°C. Grease a 22 cm x 11 cm x 7 cm loaf tin or 29 cm x 16.5 cm x 7 cm bundt loaf tin with non-stick cooking spray.
Using a stand mixer fitted with the whisk attachment, beat the butter and sugar until creamy. Add the eggs and beat lightly to combine. Alternately add half of the flour and milk, then repeat and beat until just combined.
Divide the batter among three small bowls. To one, add a few drops of pink food colouring and the strawberry essence. To another, mix in the sifted cocoa powder. To the third, add the vanilla.
Using a tablespoon of batter at a time, spoon the batter into the prepared tin, alternating among the three colours. Use a skewer to marble the batter, then bake for 30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make the ganache, melt the chocolate callets in a double boiler, or in a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn’t touch the water). Add the butter and stir to create a wetter, silkier ganache.
Pour the ganache over the cooled cake and top with shredded coconut. Store leftovers in an airtight container at room temperature for 2–3 days.
TIP: If you can’t get your hands on Ruby Chocolate, which can be found at specialty stores or online, simply make a milk, dark or white chocolate ganache instead.
JUST DESSERTS by Charlotte Ree is published by Plum, RRP $29.99. Photography by Luisa Brimble, Styling by Lee Blaylock.