Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I followed the recipe closely. All the weights were identical, minor deviations were mini chips not regular sized, vanilla extract and heavy cream for the glaze, not vanilla bean and whole mild. The cocoa was Hersheys special dark. The results were quite nice, batter came together nicely, baking time was accurate, flavor was good. This is a substantial cake, richer and heavier than, say, the chocolate zucchini cake that is a favorite of mine on this site. We had thin slices to celebrate a birthday and I froze the rest in sections. Thank you, Elise and Emma.
Hi, I’ve been looking for delicious moist Marble cake … But I was wondering can I make it in a regular cake pan?? To make it into a layer cake with chocolate ganache filling
Hi! So I’ve not tried it as a regular layer cake but theoretically you should be able to! You’ll want to reduce the bake time with a layer cake though. So try somewhere between 25 to 35 minutes, checking with a toothpick until the cakes are done.
To make in a layer pan, I’d spoon the different batters into the cake pans, alternating the cake batters next to each other and then try swirl them around a bit with a chopstick or butter knife. You might not get the pretty swirls that you would in a bundt cake because the layers are thinner and hard to swirl together. The nice thing about a bundt pan is that it’s tall, so you have more chance for the batters move up and down. But you’ll get a really interesting patchy cake slice which is beautiful in a different way! I actually have a layer cake like that in my cookbook which this recipe is taken from.
I have made this about 5 times, and it is delicious and moist! I haven’t had problems with it being too runny; the chocolate syrup is runny, and this makes the chocolate portion more liquidy than the vanilla. However. In my opinion, this makes the marbling work better and helps prevent a dry chocolate portion, which is a peril of chocolate cakes. I also like the variations in the book. I have used golden syrup in place of the honey. One last tip: you can reduce the cocoa by half if you don’t like strong chocolate. Anyway I think it is the best marble cake recipe out there.
Took 60 minutes to bake and the cake was super moist and yum. The chocolate portion was a bit runny, but that didn’t seem to have any negative effect on the cake. In fact the syrup was so tasty that we licked away the left overs. Definitely a must.
I tried this recipe and had a little trouble with it. The batter seemed more liquid than it should be and I considered adding a little more flour but didn’t (I live in France and I don’t mean to be the poor craftsman who blames my tools but I do find the ingredients to be just a little different sometimes, butter with different water/fat content, non-standard sized eggs as I buy them at the market, a curdled milk as a sub for buttermilk, etc. and I think that does affect my baking sometimes). The colors all mixed together instead of marbling nicely because it was more liquid than it should have been.The real dissapointment however was the flavor which was completely dominated by the taste of honey; even using expresso coffee and good cocoa didn’t cut through it at all. It’s not a flavor I would include again.Thanks anyway for all your recipes.
I was nervous because I had never made a bundt but all turned out well. I used instant coffee instead but the flavor was still good. It took 65 minutes to fully cook. I was satisfied with the results and so was my hungry family. Thanks Emma!
Maria — I’m so glad you liked it!
We made this recipe last week for an office gathering and the results were amazing. Everybody loved it.! The coffee-chocolate mix is powerful and rich without being overpowering (in fact, even when we used a very strong brewed coffee, the coffee flavor is very subtle). Time to cook completely was 60 minutes (at 50 the chocolate batter was still runny). A note on the glaze: It is a must!. The cake is not overly sweet so the sweet glaze make a perfect complement. It may look is too much glaze. It is not. Use it all (I did not, and I regretted it). Great recipe. Easy, fast, non expensive and yummy . Thanks for sharing. I am buying the book!
I made this as written, and while it took about 65 minutes to bake, the cake turned out beautifully. Super moist. Will be making this again!
Love this cake but the chocolate syrup was runny and the cake took over two hours to bake. Not sure what happened. I’m a seasoned baker and thought the batters were thin. I think two eggs would have been plenty. Disappointing.
Hi, Jannie! I’m so sorry this recipe didn’t work for you! The syrup itself is definitely runny, but once it gets mixed into the chocolate portion of the batter, I thought the consistency was fine. Also, do you have an oven thermometer? Two hours of cooking time makes me wonder if your oven temperature might be a little off?
Hello,I do have a thermometer, both batters were runny, looking and looking at recipe again I think way too much liquid. At the end of the day, it looked a fudge pudding cake which I cut into tiny pieces abd sprinkled with Ice sugar in little parchment cups for my church pot luck tonite. I have been baking for over 50 years,having this happen to me rare. Thanks for getting back to me.m
Well, I’m glad that you were still able to eat pieces of the cake and that they were tasty! Serving in parchment cups sounds lovely! But this still puzzles me. I’m going to check in with Irvin (the recipe author) and see if he has any thoughts.
This looks so good!