Vanilla & Chocolate Marble Cake with Rum Coating
Servings: 10
Ingredients:
VANILLA CAKE
- 27g Butter, unsalted (cubed)
- 122g Caster Sugar
- 41g Eggs
- 2g PROVA Gourmet Madagascar Bourbon Vanilla Powder
- 1g Salt
- 82g Heavy Cream
- 95g All Purpose Flour
- 2g Baking Powder
- 27g Clarified Butter (melted)
CHOCOLATE CAKE
- 26g Butter, unsalted (cubed)
- 118g Caster Sugar
- 39g Eggs
- 16g Cocoa Powder
- 1g Salt
- 79g Heavy Cream
- 92g All Purpose Flour
- 2g Baking Powder
- 26g Clarified Butter (melted)
MILK CHOCOLATE & RUM COATING
- 331g 38% Milk Chocolate Couverture
- 33g PROVA Gourmet Fusion Rum
- 36g Grapeseed Oil
Directions:
VANILLA CAKE
- Sift together flour and baking powder. In a stand mixer, combine cubed butter, sugar, vanilla powder, and salt. Incorporate eggs, then flour and cream. Lastly add clarified butter.
- Mix until smooth and transfer to a piping bag.
CHOCOLATE CAKE
- Sift together flour and baking powder. In a stand mixer, combine cubed butter, sugar, cocoa powder, and salt. Incorporate eggs, then flour and cream. Lastly add clarified butter.
- Mix until smooth and transfer to a piping bag.
- In a greased and floured 8″ x 4.5″ x 2.75″ cake tin, alternate piping layers of the vanilla cake batter and chocolate cake batter. Use the tip of a knife to swirl the batter to create the marbling effect.
- Bake at 310°F for 50 minutes. Remove from oven and unmold quickly, then wrap in plastic wrap. Freeze the cake.
MILK CHOCOLATE & RUM COATING
- Melt the milk chocolate couverture and Fusion Rum, then blend together with the grapeseed oil.
- Dip the frozen marble cake into the coating chocolate and leave to stiffen before slicing.