A delectable combination of chocolate, vanilla, caramel and spice all in one bite! This marble cake with ginger spiced caramel is a definite win. It is prepped in under ten minutes and bakes quickly as is to indulge. The perfect dessert when craving one, two or more dessert flavours in one!
The silent beckon of a good marble is loud. The reasons are so obvious. Firstly, the combination of two popular flavours; vanilla and chocolate. Secondly, the intricately beautiful marble patterns created by these two flavours. Thirdly, all two flavours are baked once, with no separate mixing simply the same batter slightly adjusted. Truth is, I could go on and on, but with marble cake, there is not much to say; this cake speaks for itself.
Now, although marble cake is delicious without frosting, I topped it off with spiced ginger caramel. For this reason, I slightly lowered the sugar amount in the cake; just to balance everything.
The ginger caramel is a slight adjustment to the standard caramel with an addition of powdered ginger. This cake is one of the best cakes there is. It is baked easy while still incorporating different flavours; Chocolate, Vanilla, Caramel and Spice!
HOW TO MAKE THIS MARBLE CAKE WITH GINGER SPICED CARAMEL
START WITH THE VANILLA CAKE BATTER
Mix butter, granulated sugar, zest of orange/lemon and vanilla. Using a hand mixer beat for at least 5 minutes until light and fluffy. Add eggs one at a time mixing in every turn. Then fold in the; flour, baking powder, baking soda and pinch of salt alternating with room temperature milk until combined.
DIVIDE THE CAKE BATTER
Pour only 1/4 of the vanilla cake batter into a separate mixing bowl.
To create a good marble effect, one batter should be more pronounced. Therefore you can do this in vice versa; more chocolate less vanilla. However, I assume marble cake means a vanilla cake swirled with chocolate batter therefore, the chocolate batter was less pronounced in this recipe with a ratio of 3:1 vanilla to chococlate.
MAKE THE CHOCOCLATE CAKE BATTER
Prepare hot cream coffee, then add chocolate powder and mix. Let it cool slightly then, pour the chocolate mixture into the 1/4 cake batter and mix. You can also substitute the hot cream coffee with plain hot water then mix it with chococlate powder before adding it to the cake batter.
POUR BOTH CAKE BATTERS INTO A PREPARED BAKING PAN AND MAKE A MARBLE
Spoon vanilla cake batter alternating with the chocolate cake batter. Run a skewer or the back of a spoon through the cake batter going around to make a marble pattern.
BAKE
Bake in a preheated oven at 170C for 25-30 minutes or until a skewer comes off completely clean. Remove from the oven then set it aside to cool for 10 minutes while in the pan then turn it on a flat surface to cool completely.
MAKE THE GINGER CARAMEL
Pour castor sugar into a pan. Place over low heat and let it melt and caramelize until deep amber. Add warm heavy cream stirring constantly. Switch off the heat then add the butter, salt and ginger. Mix completely until fully mixed to an emulsification then set it aside to cool. Afterwards, pour and spread ginger-spiced caramel over the cooled cake. Serve and enjoy.
MORE FROM THE BLOG
- Chocolate sheet cake with spiced caramel
- Dark chocolate ganache cupcakes
- Mexican hot chocolate truffles
- Chocolate orange sheet cake
MARBLE CAKE WITH GINGER SPICED CARAMEL
Course: DessertDifficulty: Easy4
servings30
minutes40
minutesIngredients
320 gm flour
170 gm granulated sugar
150 gm salted butter
3 eggs
270 ml whole milk
1 tsp finely grated zest of lemon/orange
1 tsp vanilla extract
- For the chocolate batter
20 gm alkalized cocoa
60 ml hot milk
1 tsp instant coffee
- Spiced Ginger Caramel
300 gm castor sugar
380 ml heavy cream
100 gm batter
1 tsp ginger
1/2 tsp salt
Directions
- Preheat the oven to 170C. Butter and flour in a baking pan and set aside.
- In a medium-sized pan, mix room-temperature butter with granulated sugar, vanilla and 1 teaspoon zest of lemon or orange. Using an electric mixer, beat until light and fluffy.
- Add eggs each at a time mixing in every turn. Then add flour, baking powder, baking soda and salt then fold with a spatula alternating with milk. Mix only to combine.
- Pour only 1/4 of the vanilla cake batter into a separate bowl.
- Mix hot milk with instant coffee and cocoa powder. Pour the mixture into the 1/4 cake batter and mix until fully mixed in.
- Pour the vanilla cake batter alternating with the chocolate cake batter and using a skewer or the back of a spoon swirl through the batter to make a marble patter.
- Bake for 25-30 minutes or until a skewer comes off clean. Start checking from the 25th-minute mark.
Set it aside to cool in the pan for 10 minutes then turn it on a flat surface to remove from the cake pan and let it cool completely. - Ginger Spiced Caramel
- Pour granulated sugar into a medium-sized pan. Place the pan over medium-low heat and let the sugar cook, swirling the pan from time to time. Let it caramelize to a deep brown.
- Then pour in warm heavy cream stirring constantly.
- Switch off the heat then add in batter, salt and ginger. Stir until emulsified you can use a hand blender and set it aside to completely cool.
- Pour and spread the caramel over the cooled marble cake. Serve and enjoy!
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