Dessert

Treat your inner child to this chocolate crackle marble cake

Name: Chocolate crackle marble cake recipe
Yield: 25
Ingredients: 3 cups (450g) plain flour, sifted; 1/4 cup (35g) cornflour, sifted; 2 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 1/2 cups (330g) caster sugar; 330g unsalted butter, softened; 1 tbs vanilla extract; 4 eggs; 3/4 cup (185g) sour cream; 1 1/2 cups (375ml) milk, plus 1/4 cup (60ml) extra; 1/4 cup (25g) cocoa powder, sifted; 8 drops (approx) pink food colouring; 300g dark chocolate; 100g unsalted butter; 1/3 cup (115g) golden syrup; 6 cups (275g) chocolate puffed rice cereal; 250g dark chocolate, finely chopped; 3/4 cup (185ml) thickened cream

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by Georgina Esdaile

Food Editor

Sep 14, 2021

For a splash of retro fun that everyone will love, top marble cake with chocolate crackle.

3 cups (450g) plain flour, sifted
1/4 cup (35g) cornflour, sifted
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 1/2 cups (330g) caster sugar
330g unsalted butter, softened
1 tbs vanilla extract
4 eggs
3/4 cup (185g) sour cream
1 1/2 cups (375ml) milk, plus 1/4 cup (60ml) extra
1/4 cup (25g) cocoa powder, sifted
8 drops (approx) pink food colouring

Chocolate crackle

300g dark chocolate
100g unsalted butter
1/3 cup (115g) golden syrup
6 cups (275g) chocolate puffed rice cereal

Chocolate ganache

250g dark chocolate, finely chopped
3/4 cup (185ml) thickened cream

Method

1.

Preheat oven to 180°C. Grease a 37cm x 26cm x 5cm roasting tray and line with 2 large sheets of baking paper (to help you lift the cake out of the pan once baked).
2.

Whisk flour, cornflour, baking powder and bicarb in a bowl. Place sugar, butter and vanilla in a stand mixer with the paddle attachment. Beat for 3-4 minutes, until pale and fluffy. Add eggs one at a time, beating well after each. Add sour cream and mix to combine. Add half the flour mixture and half the milk. Beat until just combined. Repeat with remaining flour mixture and milk.
3.

Divide mixture among 3 bowls. Add cocoa and extra milk to one bowl and whisk to combine. Add food colouring to another bowl and whisk to combine. Place alternating spoonfuls of each cake batter into prepared pan. Drag a skewer through the mixture to create a marble effect. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Cool completely in pan.
4.

For the chocolate ganache, place chocolate in a heatproof bowl. Place cream in a small saucepan over high heat, and bring to just below the boil. Pour over chocolate, stand for 5 minutes, then mix until smooth. Spread over the cooled cake.
5.

For chocolate crackle, place chocolate, butter and golden syrup in a saucepan over low heat and stir until melted. Place rice cereal in a large bowl, pour over chocolate mixture and stir until well coated. Spread over cake in an even layer. Chill for 1 hour or until set. Slice to serve.
6.

TO MAKE A SMALLER VERSION (SERVES 12-16): Halve the quantity of each ingredient. Grease and line the base and sides of a 20cm x 30cm lamington pan, leaving 3cm paper overhanging. Prepare the half-quantity of cake mixture according to above instructions and bake for 30 minutes or until cooked when tested with a skewer. Halve the ingredients of the ganache and chocolate crackle, and prepare according to above instructions.