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A true Proust madeleine from our childhood, marbled cake has established itself as a sure bet in terms of pastry. Moreover, the chefs do not hesitate to deliver their version of this dessert.

A few days ago, it was the turn of pastry chef Christophe Michalak to reveal his secrets for easily making this cake. Thanks to the best pastry chef in the world 2005, you will delight gourmets and delight young and old alike. Here’s how to do it.

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A post shared by Christophe Michalak (@christophe_michalak)

It was on Instagram that pastry chef Christophe Michalak shared his marbled cake recipe. To make it absolutely irresistible, the chef covers it with a chocolate coating with pieces of hazelnut and almond. For the rest, here is the chef’s recipe.

For the vanilla cake, you will need:

  • 150 g caster sugar
  • 60g butter
  • 1 egg
  • 110 g of flour
  • 2 g of baking powder
  • 1 pinch of fleur de sel
  • 1 vanilla pod split and scraped

For the chocolate cake, you will need:

  • 150 g caster sugar
  • 60g butter
  • 1 egg
  • 110 g of flour
  • 2 g of baking powder
  • 1 pinch of fleur de sel
  • 10g cocoa powder

For the chocolate coating you will need:

  • 120 g of liquid cream
  • 35 g of dark chocolate
  • 240 g of Gianduja chocolate
  • Crushed and roasted hazelnuts
  • 200g dark chocolate
  • 20 g of neutral oil
  • 50 g chopped almonds
  1. Start by preparing the vanilla cake by mixing the caster sugar and the butter.
  2. Add the egg, flour, baking powder, pinch of fleur de sel and the split and scraped vanilla pod. Finally add the liquid cream and mix.
  3. For the chocolate cake, repeat the same steps as for the vanilla cake, simply replacing the vanilla pod with cocoa powder.
  4. Then line the mold and pipe the two cake mixtures to obtain a nice marbling. Then bake the cake for 40 minutes at 170°C.
  5. For the chocolate ganache, bring the liquid cream to the boil and pour it over the dark chocolate and Gianduja chocolate mixture. Then let your ganache cool for 2 hours in the refrigerator.
  6. To assemble, pipe the chocolate ganache onto the cold marbled cake. Add the crushed and roasted hazelnuts to the ganache. Coat your cake with melted dark chocolate mixed with neutral oil and chopped almonds.

Let it rest and enjoy!


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