- Cornstarch is used in combination with the all-purpose flour in this recipe to imitate the results of cake flour, which produces a finer and more tender crumb. Cake flour could be hard to find in some areas, so this trick works like a charm. If you have cake flour on hand, by all means use that instead of the all purpose flour/cornstarch combo. You will then need to use a total of 2 1/2 cups (8.7oz/ 250g) cake flour.
- A larger bundt pan maybe used, however it may bake faster, so check earlier than the suggested timing for doneness. Although I haven't tried it myself, but I believe that this recipe will work just fine divided between 2 loaf pans.
- My family prefers a 3:1 ratio of vanilla to chocolate cake. However, I understand that this can vary from one person to another. Some people like almost equal amounts of chocolate and vanilla, while others like a barely there chocolate swirl. Here's how you could personalise it to suite your taste:
For less chocolate batter:
Mix only 1 cup of the vanilla batter in this amount of chocolate paste:
1/4 cup (20g) unsweetened cocoa powder
1 1/2 tablespoons milk
2 teaspoon butter
2 teaspoons sugar
A pinch of baking soda
For more chocolate batter:
Mix 2 cups of the vanilla batter in this amount of chocolate paste:
1/2 cup (40g) unsweetened cocoa powder
3 tablespoons milk
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
3/8 teaspoon baking soda
- To create a more layered marbling effect, that is more mixed in with the vanilla batter, so you get both the chocolate and vanilla in one bite, alternate between batter layers. Start by filling the bottom of the pan with 1/3 of the vanilla cake batter, followed by 1/3 of the chocolate batter, then cover with another third of the vanilla batter, then another third chocolate, the remaining vanilla then finishing off with the chocolate. Using a butter knife, swirl together in an 'S' shaped motion, but don't over do it.
- The beautiful bundt pan that I used is called Fleur De Lis by Nordicware.
Marble Cake recipe: A Cleobuttera Original
Milk chocolate ganache glaze adapted from The Baking Bible
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!