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.