Chocolate Marble Cake with Citrus Fruit Glaze

By Michelin Star Chef
Daniel Galmiche

Serves 6 - 8
1 Hr
Gluten, Egg, Milk, Mustard

Utensils & Essentials

KitchenAid Stand Mixer, loaf tin, heatproof mixing bowls, saucepan, whisk, spatula

Gluten, Egg, Milk.


For the marble cake:

  • 175g strong plain (all-purpose) flour, plus extra for dusting
  • 1⁄2 tsp baking powder
  • 4 eggs
  • 200g caster sugar
  • 6 tbsp double cream 
  • a pinch of salt
  • 2 tbsp good-quality dark cocoa powder
  • 60g unsalted butter, melted, plus extra for greasing

For the citrus syrup:

  • juice of 1 orange
  • juice of 1 pink grapefruit
  • juice of 1 lime
  • 2 tbsp caster sugar

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How to make

Chocolate Marble Cake with Citrus Fruit Glaze

Preheat the oven to 160°C and butter and flour a 1kg loaf tin or use a silicone cake mould.
Add the sugar and baking powder into the KitchenAid Stand Mixer bowl, then add the eggs and a pinch of salt. Mix using the whisk attachment for 8 - 10 minutes until very light, thick and foaming. As it mixes, add the cream very slowly, then take it off the Stand Mixer and, very gently, fold in the flour a little at a time using a spatula. Be sure to do this very slowly and carefully to make sure you don’t knock any of the lightness out of the dough.
Remove a third of the dough from the bowl and place in another. Mix into this the cocoa powder.
Melt 60g butter in the microwave or a pan and, using your spatula, fold a third into the cocoa mixture and the rest into the other mixture. Do so very gently, still trying to keep as much air in the batters as possible.
To the greased and floured loaf tin, add a layer of the chocolate batter, then a layer of the plain mix, then finish with the rest of the chocolate.
To the greased and floured loaf tin, add a layer of the chocolate batter, then a layer of the plain mix, then finish with the rest of the chocolate.
With a wooden spoon, stir the batter in the tin just three or four times – enough to marble the mixes together for a beautiful pattern, but not enough to combine them completely.
Place in the preheated oven and cook for around 30 minutes. Check it as it cooks to ensure it doesn’t burn. Spear it with a knife when you take it out – if there is batter sticking to the knife, it’s not cooked, so place it back in the oven for another 5 - 10 minutes.
Whilst the cake is cooking, make your glaze. In a saucepan, whisk together your three juices with 2 tbsp caster sugar over heat until it thickens and becomes sticky.
Once cooked, allow the cake to cool completely, then drizzle the glaze on top. Once the glaze cools and hardens just a little, serve and enjoy.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

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