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

  1. 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.
  2. Mix until smooth and transfer to a piping bag.

CHOCOLATE CAKE

  1. 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.
  2. Mix until smooth and transfer to a piping bag.
  3. 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.
  4. 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

  1. Melt the milk chocolate couverture and Fusion Rum, then blend together with the grapeseed oil.
  2. Dip the frozen marble cake into the coating chocolate and leave to stiffen before slicing.