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Petit Gateau Marbre / Petit Marble Cake

MARBLE CAKE SAY MARBLE CAKE LAH. HEHEHEH. No prizes for guessing my favourite baking mold to use these days.

This cake is better eaten warm because of it's high content in butter which solidifies and make it "dry" BUT IT IZ NOT! Microwave for 15 secs to warm it up slightly and you can see the difference it makes!

If you're lazy, you can skip the ganache. I would recommend the ganache cos it is so easy to make and it gives the extra chocolatey taste.


Petit Gateau Marbre

Makes one loaf pan or 8 mini cakes

115g butter

3/4 cup sugar

1/4 tsp salt

200g flour

1/3 cup milk + 1 tbsp lemon juice

1 tbsp cocoa powder + 1 tbsp milk

1 tsp baking powder

2 large eggs, room temp

  1. Preheat oven to 175’c.

  2. In a large standmixing bowl on med-high, cream butter and sugar. Then add in salt and vanilla.

  3. Add in eggs one at a time ensuring batter is mixed well each time.

  4. In alternate batches, add flour and baking powder to batter and then milk. (i.e. 1/3 flour mix, 1/2 of milk, 1/3 flour mix, remaining milk and then remaining flour)

  5. Stir to combine don’t over mix)and then remove about 1/3 of batter into a smaller bowl and mix in the cocoa powder + 1 tbsp milk. This will be your cocoa batter.

  6. Scoop vanilla batter into the mold, and then dump in some cocoa batter, layer with another vanilla batter until it fills about 2/3 of your mold. Using a chopstick, swirl the batter around.

  7. Bake till lightly browned or when stick comes out relatively clean.

Chocolate Ganache

1/2 cup icing sugar

2 tbsp cocoa powder

2 tbsp butter

2 tbsp water

  1. Melt butter and water together in the microwave for 30-45s

  2. Add in cocoa powder, icing sugar and mix till smooth

  3. If it’s too thin, leave it to cool slightly and it will thicken. (Cool till your desired consistency)

  4. Dunk the petit cakes into the ganache and let it sit to thicken.

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