White & Milk Chocolate Marble Cake

Shopping List

For the cake:

  • 185g self raising flour
  • 185g caster sugar
  • 185g unsalted butter/Stork
  • 50g plain flour
  • 3 medium free range eggs
  • 100g white chocolate
  • 100g milk chocolate

For the buttercream:

  • 100g white chocolate
  • 100g milk chocolate
  • 100g butter
  • 500g icing sugar

For the decoration:

  • Chocolate Curls
  • Cigarellos
  • Strawberries
Preparation Time:- 30 mins Cooking Time:- 45-55 mins
Complexity:

There’s something quite special about the humble marble cake. A fabulous effect and totally worth it when you cut into it and see how awesome it looks.

This showstopper is super easy to recreate and perfect for all occasions! The chocolate cigarellos add a touch of luxury to your bake and will leave your guests wanting more. This would also be really good using Cadbury’s chocolate fingers in both milk and white too.

I bought these duo cigarellos from Chocolate Trading Co.

   
1

Cream together the butter/Stork and sugar.

2

Add in your three eggs.

 
3

Then the self raising and plain flour.

 
4

Mix thoroughly then separate into two bowls.

 
5

Melt 100g white and 100g milk chocolate.

6

Pour your melted white chocolate into one bowl of cake mix.

   
7

Then pour the melted milk chocolate into the other.

8

Mix the chocolate into the cake batter thoroughly.

 
9

Line a 6″ round tin with greaseproof paper and cake release.

 
10

Spoon alternating mixes into the tin.

 
11

Then, swirl together using a knife or skewer. Bake at 140C for 45-55 mins.

12

To make the buttercream, whisk unsalted butter for 5 minutes until it becomes pale in colour. Then mix in your icing sugar.

   
13

Split the bowl of buttercream and pour in 100g melted white chocolate into one.

14

And 100g melted milk chocolate into the other.

 
15

Once your cake has cooled completely, split your cake twice using a leveller, you can use this opportunity to check out the awesome marbling effect too! Fill with milk and white chocolate buttercream.

 
16

Re-assemble your cake and cover in a layer of chocolate buttercream.

 
17

Then, starting at the back, decorate with cigarellos by pushing the gently onto the side of your cake.

18

Go all the way around until your cake is covered.

   
19

Top with chocolate curls for effect. This is optional!

20

To decorate, melt more white and milk chocolate, about 100g of each and dip in fresh strawberries.

 
21

Leave them to set on a sheet of baking paper.

 
22

To decorate, drizzle alternate colours of chocolate onto your covered strawberries.

 
23

Leave these to set completely before arranging them on the top of your cake.

 

If you’re topping with fresh fruit, this cake is best to eat the day you decorate it! If storing for a few days, I recommend putting the strawberries on before serving. The cake itself will last about 5-7 days in an airtight tin.

Give it a try and let me know how you get on either on Facebook or Twitter and Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

 

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