Do you remember not so long ago I made a Madeira cake?
What I did not mention in the midst of all that new look blog excitement was that I had had a hankering to make Madeira cake because I was thinking about my Gran who, although not known as a baker, always made a pound cake to the delight of every one who was lucky enough to receive a slice.
Back in the day a pound cake really just described a cake made with equal quantities of the chief ingredients for instance: a pound of butter, a pound of sugar and a pound of flour. Maybe it had to do with changing to the metric system, but my Madeira cake does stray from this formula even although it is on point in taste.
The Madeira cake did however get me to thinking about Marble cake. And Marble cake got me to remembering eating it off a paper plate at some or other early eighties tea party. You know the kind where you were required to play in the backyard with other people’s annoying children whilst being sure to be seen and not heard.
I think they call it nostalgia, this manner of remembering with fondness things which at the time were not in fact that pleasant. The enforced play that is, not the cake. Marble cake was always lovely, just lovely.
Have you noticed the little revival that is celebrating old fashioned bakes and cakes and vintage tea tarts? They are actually celebrating my early childhood years. It is a thing now you know, retro baking.
My challenge to you then – if you remember Marble Cake from the days when it stood proud on your mother’s crochet table cloth at tea time, because that was what she used, not because she was shabby chic, then please bake this cake.
I promise you it tastes just like it did 1982, quiet simply wonderful.
Although, if I am to be completely truthful , I must admit that I do not actually remember ever eating Marble cake with two-tone ganache in 1982, so just think of that part as my little gift to you from 2014.
- 125 g butter, softened
- 125 g margarine, softened
- 275 g sugar
- 3 eggs
- 5 ml (1 t) vanilla essence
- 335 g flour
- 15 ml (1 T) baking powder
- 180 ml (¾ C) milk
- 80 ml (⅓ C) cocoa powder, sifted
- 15 ml (1 T) milk
- 80 g white chocolate
- 160 g cream, divided
- 80 g dark chocolate
- Using an electric mixer, whisk together the margarine, butter and sugar together until pale and creamy.
- Add the eggs one at a time.
- Add the vanilla essence.
- Sift together the flour and the baking powder and add to the creamed mixture alternatively with the 180 ml (¾ C) milk.
- Divide the batter into two bowls. To one bowl add the cocoa powder and the 15 ml (1 T) milk.
- Drop large spoons of alternative mixtures into a cake pan that has been sprayed with non-stick spray. Use the back of a fork to run through the cake mixture such that you create a marble effect of the brown and white batters.
- Bake in an oven that has been preheated to 180˚C for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.
- To make the white ganache, break the 80 g white chocolate into a bowl. Heat 80 g of the cream and then pour over the cream over the chocolate. Stand for two minutes and then whisk to smooth. Allow to cool stirring every few minutes until the ganache thickens.
- Repeat using the dark chocolate and remaining 80 g of cream.
- Pour the dark chocolate ganache over the cake and allow to run a little down the sides. Leave to set.
- Pour the white chocolate ganache over the dark chocolate ganache and marble the top using a palette knife if desired.
- Leave to set.
- Decorate with white chocolate curls.