Marbled Chocolate Mud Cake
Indulge in the rich decadence of this Marbled Chocolate Mud Cake, a show-stopping dessert that combines velvety dark chocolate with swirls of creamy white chocolate for a stunning marbled effect. Perfectly moist and irresistibly dense, this cake is made with a luscious blend of melted butter, dark chocolate, and a mix of caster and brown sugar for complex sweetness. The marbling technique, achieved by swirling melted white chocolate into the batter, creates a visual masterpiece and a taste sensation in every bite. With its luxurious texture and elegant presentation, this cake is perfect for celebrations or as an indulgent treat to share. Follow this easy recipe to create the ultimate chocolate lover's dream in just a little over an hour!
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Ingredients
- 200 grams unsalted butter
- 200 grams dark chocolate
- 100 grams white chocolate
- 200 grams caster sugar
- 100 grams brown sugar
- 180 milliliters whole milk
- 200 grams plain flour
- 30 grams cocoa powder
- 1.5 teaspoons baking powder
- 2 large eggs
- 1.5 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F) and line an 8-inch round cake tin with parchment paper.
Step 2
In a medium saucepan, melt the butter, dark chocolate, and both sugars over low heat, stirring until smooth. Remove from heat and cool slightly.
Step 3
In a separate bowl, sift together the flour, cocoa powder, and baking powder.
Step 4
Whisk the eggs and vanilla extract into the cooled chocolate mixture, then stir in the milk.
Step 5
Gradually add the dry ingredients into the wet ingredients, folding gently until well combined. Avoid overmixing.
Step 6
Pour two-thirds of the batter into the prepared cake tin.
Step 7
Melt the white chocolate gently in the microwave or over a double boiler. Drizzle the melted white chocolate over the remaining third of the batter and gently swirl it to create a marbled effect.
Step 8
Spoon the marbled batter over the chocolate batter in the cake tin. Use a skewer or knife to create gentle swirls, achieving a marbled pattern throughout the batter.
Step 9
Bake the cake in the preheated oven for 70-75 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Step 10
Cool the cake in the tin for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | 1328.8 grams (1328.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5322 |
| Total Fat 288.80g | 370% |
| Saturated Fat 163.90g | 820% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 872mg | 291% |
| Sodium 1058mg | 46% |
| Total Carbohydrate 660.20g | 240% |
| Dietary Fiber 30.60g | 109% |
| Total Sugars 465.90g | |
| Protein 66.80g | 134% |
| Vitamin D 164IU | 818% |
| Calcium 811mg | 62% |
| Iron 40mg | 220% |
| Potassium 2977mg | 63% |
Source of Calories