This is a very spectacular looking cake made by my sister Liz – infact several years she used the marble decoration for one of the cakes she baked for my wedding – I had some very impressed guests! It’s perfect for a birthday, and the flavour is great. It’s not that tricky to put together, as most of the sponge ingredients are added in one go – you just need a lot of bowls to melt all that different chocolate! Unfortunately I can’t show you pictures here of the lovely marbled sponge inside, as Liz had made it for a friend’s birthday and didn’t seem to think my blog was a good enough reason to chop a section out a day early….
For the Chocolate Sponge:
3 large eggs
175g self-raising flour
175g caster sugar
175g softened butter
1 1/2 level tsp baking powder
40g cocoa powder
4 tbsp boiling water
For the Plain Sponge:
225g self-raising flour
225g softened butter
225g caster sugar
1 teaspoon baking powder
For the Chocolate Buttercream:
525g icing sugar
6 tbsp cocoa powder
3 tbsp milk
For the Marbling & Decoration:
Guylian’s Chocolate Seashells
Preheat the oven to 180C/GM 4.
First prepare the plain sponge. Begin by measuring all the ingredients into a large bowl. Mix with an electric whisk. Once combined, set aside.
Next prepare the chocolate sponge. Combine the eggs, flour, caster sugar, butter and baking powder in one bowl. Whisk the ingredients together. In a separate bowl add the cocoa powder and water, adding the water a bit at a time in order to make a paste. Then mix the cocoa paste into the cake mixture.
Line a 9″ tin with greaseproof paper. Drop tablespoons of both sponge mixtures randomly into the prepared tin.
Once all the mixture is added to the tin, use a skewer to mix the cake mixtures together. Do this by dipping into one mixture then drag into another, creating little swirls as you go. Give the tin a tap to flatten the mixture or gently use the skewer. Place tin in the oven for about 45 mins till cooked (test that a knife blade comes out clean).
While the cake is baking prepare the butter cream. Beat the butter and sugar together. Add in cocoa powder and milk and mix again until smooth.
Once the cake is baked, remove from tin and leave to cool completely on a wire rack. If the cake is bulging on top in an uneven manner, then carefully cut the top off to level it out. Next cut the cake in half to create two layers.
TIP: To make sure you cut the cake evenly, push four skewers into the side of the cake at quarterly intervals (to from a cross). Use the skewers as a level guide for the knife.
Spread some of the butter cream on the bottom layer of your cake as a filling and sandwich the two layers together. I use the original bottom of the cake, flipped over, as the top layer to ensure that it will be flat on the surface.
Next make the chocolate marbled top. Melt the white chocolate, milk chocolate and dark chocolate in separate bowls. Then drop spoonfuls of the melted chocolate in a random pattern on the surface of the cake. Use a skewer to drag the chocolate into swirls. To flatten the chocolate, carefully bang the cake on the table top. Burst any bubbles that arise. Place in fridge to cool and set the chocolate.
Once the top is hardened, use a spatula to spread the remaining buttercream around the side of the cake. Place the cake back in the fridge. Once the buttercream has firmed up, press the Guylians sea shells into the side of the cake.