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Déliacious

A pastry chef and plant-based specialist since 2015, Vanessa, better known by her pseudonym Déliacious, shares sweet and savoury recipes for all occasions and seasons.

Recette de cake marbré vegan avec un glaçage rocher au chocolat
  • Gâteau
  • Dairy-free

Chocolate marble cake with rocher glaze

  • Less than 30 minutes
  • 55 min
  • Easy
  • 8 P.

Recipe description

Here is a great, great classic of childhood snacks, in a vegan version, if you please! Déliacious presents her recipe for a dense marble cake, perfect for a gourmet break.

Swirls of Kaoka 66% São Tomé dark chocolate batter alternate with vanilla batter for a mesmerizing result.

And for the ultimate gourmet touch, she recommends making a rocher glaze with roasted almond pieces!

Ingredients

For the marble cake:

  • 170g neutral oil (such as deodorized sunflower or cooking oil)
  • 140g soy yogurt
  • 70g soy milk
  • 1 tsp vanilla extract
  • 200g sugar
  • ⅓ tsp salt
  • 300g wheat flour
  • 10g baking powder
  • 100g Kaoka 66% São Tomé dark chocolate

For the glaze:

  • 220g dark chocolate
  • 15g neutral oil
  • 30g whole almonds
With the products:
Kaoka 66% Sao Tomé dark couverture chocolate bag
Dark couverture chocolate 66% cocoa São Tomé
8,50 €
1 kg bag of Kaoka 66% São Tomé dark couverture chocolate
Dark couverture chocolate 66% cocoa São Tomé
28,50 €
5 kg box of 66% dark couverture chocolate from São Tomé, organic and fair trade, by Kaoka
Dark couverture chocolate 66% cocoa São Tomé
124,00 €

Tip

After glazing the marble cake, if you have any chocolate left, you can pour it onto a sheet of parchment paper; it can be eaten as a treat once it has hardened again!

Preparation

  1. Grease with margarine and flour a 25 cm long loaf pan.
  2. Melt the chocolate in a double boiler or in the microwave (in 30-second bursts).
  3. Preheat the oven to 200°C.
  4. In a bowl, mix the oil, yogurt, soy milk, vanilla extract, sugar, and salt.
  5. Add the flour and baking powder, then whisk until you get a smooth and consistent batter.
  6. Divide the batter in two (about 445g each) and pour one half into a second bowl. Add the melted chocolate and mix to incorporate.
  7. To get beautiful “U” shaped marbling, it’s best to use a piping bag and layer the batters by lightly pressing the bag down. Otherwise, successively layer the chocolate and vanilla batters with a spoon.
  8. Once you have used all the batter, take a spatula, dip it in a little oil, and trace a line down the center of the cake, dipping the spatula in the oil several times. This will help the cake have a nice, even, centered crack.
  9. Bake at 200°C for 5 minutes, then lower the oven to 180°C and continue baking for 50 minutes. Check if it’s done by piercing the center of the cake: the tip of your knife should come out dry.
  10. While baking, put your almonds in the oven for about ten minutes to roast them (the most convenient option is to buy unsalted roasted almonds).
  11. Once the cake is baked, let it cool for 10 minutes before removing it from the pan and letting it cool completely on a wire rack.
  12. Finely chop the almonds, then melt the chocolate and add the oil. Once the mixture is fluid and smooth, add the almonds.
  13. Place a large enough dish or plate under your rack and pour the glaze over the cake. Collect the excess from the plate/dish to glaze the entire top and sides.
  14. Refrigerate to let the chocolate set.

The recipe in pictures

  1. Recette de cake marbré vegan avec un glaçage rocher au chocolat
  2. Recette de cake marbré vegan avec un glaçage rocher au chocolat

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