Chocolate marbled Pound Cake
 

VOYAGE, VOYAGE

An original recipe by L'École Valrhona Chef Frederic Bau
From their cookbook Simply Chocolate
For 8-10 people
Make the night before
Category: Cakes and Tarts
Difficulty: Easy
Preparation: 1 hour and 10 minutes
Cooking: 45-50 minutes
Rest at room temperature: 2-4 hours
 
 

INGREDIENTS

Plain Cake Batter:
25g (1 1/2 Tbsp) whole milk
100g (1/3 cup + 2 Tbsp) butter
25g (2 large) eggs
60g (1/2 cup) confectioner's sugar
125g (1 cup + 2 1/2 Tbsp) pastry flour
5g (1 tsp) baking powder
65g (3 Tbsp) honey
2 pinches fleur de sel
butter for the pan

Chocolate Batter:
75g ÉQUATORIALE 55%
200g plain cake batter
20g (4 tsp) cold whole milk
butter for the mold

Ginger Dulcey Elixir:
150g DULCEY 32%
15g (1 Tbsp) fresh ginger juice
about 6 inches (60‑70g) ginger root

 

INSTRUCTIONS

 
Plain Cake:
  • Melt the butter over low heat.
  • Sift the flour, confectioner’s sugar, fleur de sel, and baking powder together.
  • Using the paddle or whisk attachment for a stand mixer (or in a mixing bowl with a whisk), mix the eggs with honey.
  • Add the sifted dry ingredients, the milk and the warm butter melted to 118‑119.4°F (45‑48°C) (this temperature is important). Refrigerate for at least 12 hours.
  • Set aside 200g of the plain cake batter to use for the chocolate batter.
 
Chocolate Batter:
  • Melt the chocolate to 118‑122°F (45‑50°C).
  • Whisk in the cold milk and then the 200g plain batter. Whisk until the batter is completely mixed, but be careful not to overmix.
 
Ginger Dulcey Elixir:
  • Wash and peel the ginger. Juice it in the juicer or finely grate it and press it through a cheese cloth to make the juice.
  • Pour the juice over the melted chocolate and mix with a spatula until it is smooth and shiny.
  • Fill a disposable piping bag and store at room temperature.
Assembly
  • Preheat the oven to 320°F (160°C).
  • Lightly coat the pan with softened or melted butter.
  • Fill with alternating spoonfuls of plain and chocolate batters.
  • Bake for 45‑50 minutes. Check for doneness with a toothpick or knife blade. Allow to cool.
  • Once the marble cake is cool, poke a few holes in the top using a knife or the handle of a wooden spoon.
  • Using the piping bag, fill the holes with the ginger Dulcey elixir. Chill 2‑4 hours before eating.