Marble Cake with Glaze

Marble cake with glaze in the loaf pan
Homemade marble cake with chocolate glaze in a loaf pan.

from
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today we bake marble cake with glaze. We love this cake because of its pattern and the delicious topping. This article is about how you successfully conjure up this wonderful cake as a Sunday cake on the coffee table.

Chocolate icing is always a popular topic for cooking questions and in online forums. So that the “choco question” is a perfect one, I have put together the best tips for you.

I hope you enjoy reading and enjoying it. If you still have questions, you can send me your message at the end of the page using the comment function. For the bakery I wish you good luck!

Marble cake with powdered sugar
Marble cake with icing sugar I show you in another post!

1. Bake a juicy marble cake in the tin

Due to the size of the baking tin you can bake a particularly fine and juicy cake. This is why the rectangular cake tin is so popular.

I have the first tip for you:

Put a strip of baking paper in the mould, the bottom should be covered and the strips of baking paper hang like wings above the mould. This makes sense, especially with a large crate mould!

The paper is your safety net for falling off the cake later. Most of the time the cake can be dropped warm and hot. Depending on the weather, however, this can become a task. Therefore, please remember to use baking paper, especially for large moulds!

Marble cake with glaze in the loaf pan
Homemade marble cake with chocolate icing in a box form. I’m very proud today, the first picture by © Christiane Sixt is really wonderful! Thanks Schatzi!

With the paper the cake jumps out of the mould… 🙂

Baking tip from chef Thomas Sixt

A short info about the cake tin itself: I have been using a classic tin mould for many years. These moulds are stable and you can even inherit them!

I have nothing against silicone baking moulds, but I do not use them myself so far. I avoid the plastic stuff and I don’t like to attack the parts at all. I always have the feeling that I reach into a lot of softeners.

But that is my personal opinion. If you prefer to use the plastic moulds, just do it without a guilty conscience!

I love my tin cake tins, some of which are still from my grandmother. Silicone does not go into my oven!

Says chef Thomas Sixt about the cake tin
Loaf pan with baking paper
Line the tin with baking paper. Your cake will later jump out of the tin for joy! © Thomas Sixt Food Photographer

2. The ingredients at a glance

For your shopping in the supermarket I have put together the following quicklist. With it you will quickly find everything at a glance. Please add the following ingredients to your shopping cart:

  • Wheat flour type 405 or gluten-free flour
  • 6 pieces of organic eggs
  • 500 g brown whole cane sugar
  • 2 packets of butter 250 g each
  • Vanilla flavour
  • Cocoa
  • Genuine rum
  • Cream
  • Dark chocolate glaze

Gluten-free marble cake works best with the universal flour for fine baked goods!

Gluten-free baking tip from chef Thomas Sixt
Marble cake ingredients
I have already photographed the ingredients for your marble cake. © Thomas Sixt Food Photographer

3. Oven stage and baking time

The right baking time somehow keeps us all busy. So let’s take a brief look at the bakery setting: oven and baking stage, correct temperature and baking time.

I have made countless attempts and even prepared the cake in the microwave and steam oven at times. Nothing comes close to the classic method!

The marble cake is traditionally best baked with bottom and top heat at 170°C. Bake the cake in the middle of the oven on a grid. The result is a juicy, fine marble cake. Please preheat the oven for 15 minutes – the baking time is 40-50 minutes!

Marble cake baking tip from chef Thomas Sixt
Marble cake in the oven
The cake is best baked at top and bottom heat. A temperature range of 170°C has proved to be very effective. © Thomas Sixt Food Photographer

4. When is the cake ready?

Stick to the lowest indication of the baking time and please leave the oven door closed after setting the cake.

When the kitchen alarm clock rings after 40 minutes, take a thin, dry wooden skewer and stick it into the cake.

Sometimes there are still some crumbs on the wooden skewer, then bake the cake again for 5-10 minutes and test again by pricking.

Only when the wooden skewer comes out of the cake without any adhesions, your cake is ready! See the following pictures!

Chopsticks test when baking a cake
Check the baked cake with the test stick. If no dough remains on the wood, the cake is ready.
Wooden skewer without dough
When is the cake ready? Wooden skewer without dough – the cake is ready baked.

Brush the cake tin well with butter, breadcrumbs also help to prevent it from falling over. My cake always comes out of the mould warm, so I have had the best results so far.

Recommendation from chef Thomas Sixt

5. Tips for icing and tempering chocolate

The chocolate icing is one of those things. After all, the icing is supposed to become firm in the end. The correct and technically correct method is to temper the chocolate.

Tempewhat? When tempering, melt 2/3 of the finely chopped chocolate in a water bath at approx. 45 °C. Then stir in the remaining chocolate and let it cool down (25°C). Then heat it up again briefly to a maximum of 33°C and then use it again.

As an alternative to chocolate tempering, I have another tip to simplify things for you. Heat 2/3 of the chocolate and then stir in the remaining chocolate next to the cooker. Then put the icing on the cake and put the cake in the fridge. The icing is sure to set!

Chocolate glaze tip from chef Thomas Sixt
Melted chocolate
The melted chocolate in a porcelain bowl. The porcelain bowl water bath is better for chocolate. © Thomas Sixt Food Photographer.

6. Baking impressions

A picture is worth a thousand words, so I will show you some pictures before baking…

Sliced dark chocolate
Always cut the chocolate into small pieces before melting it in a water bath.
Loaf pan with marble cake batter
After filling the two doughs light and dark, pull them through spirally with a fork. This creates the typical marble pattern. I tend to a higher proportion of dark dough. You can do it according to taste! © Thomas Sixt Food Photographer.
Butter and sugar for cake batter
The pleasure begins with butter and sugar.
Gradually add the eggs
Important: Work the eggs into the dough piece by piece.
Cake batter on hand mixer
The stirred cake falls off the whisk.
Marble cake baked in the loaf pan
Freshly baked marble cake in a box form. You will find the further working steps further down on this page!

Note the temperature during baking, higher than 170°C can make the cake dry!

Baking tip from chef Thomas Sixt

7. Recipe marble cake with glaze

You’ve read this far? That’s great! Now you are perfectly equipped for the bakery.

I wish you a lot of fun nibbling dough 🙂 and good luck! Please write me about the comment function at the bottom of the page…

Marble cake with glaze in the box mould

Wonderful baking recipe for classic cakes that are sure to succeed and shine on your coffee table.

Servings 8
Calories 324
Total Time 50 Min.

Bake your own marble cake with chocolate icing in the box mould. Baking recipe with step by step photos and many tips.

Rate Now!

4.99 from 398 ratings

Marble cake with glaze in the loaf pan
Homemade marble cake with chocolate glaze in a loaf pan.

Courses

Preparation Time

20 Min.

Cook Time

30 Min.

Ingredients

Kuchen

300 g butter (I use room warm butter)
280 g brown sugar (I use whole cane sugar)
1 tsp vanilla flavour
2 pinches Salt (I use ursalt)
4 cl rum
5 pc eggs
400 g Flour (Wheat flour or gluten-free flour)
4 tbs Baking Powder (Attention: level teaspoons)
2 tbs Cream
4 tbs Cocoa
2 tbs icing sugar

Glaze

150-200 g Dark chocolate coating
10 g coconut oil (Optional for the shine!)

Instruction

Marble cake ingredients
I have already clearly photographed the ingredients for your marble cake. © Thomas Sixt Food Photographer

Prepare the ingredients in the kitchen.

Brush the shape of the box with butter
Brush the small loaf pan with butter.

Preheat the oven at 175°C top and bottom heat for at least 15 minutes. Grease the cake tin with enough butter.

Loaf pan with baking paper
Line the loaf pan with baking paper. Your cake will pop out of shape for joy later! © Thomas Sixt Food Photographer

It is recommended to use baking paper for larger crates.

Mix the butter with sugar
Mix the butter with sugar

Stir the butter until smooth for about a minute, then gradually add the sugar.

stir the eggs one by one into the batter
Whipped open, add the eggs to the dough one at a time and stir.

Add the beaten eggs one by one to the dough and stir in.

Mix the dough together
Mix all eggs in the batter.

Stir the dough for another minute.

Add flour
Work the sifted flour into the dough.

Add the freshly sifted flour and baking powder to the dough.

Mix the dough with the flour
Mix the dough with flour.

Incorporate the flour evenly.

Finish tearing the dough
Mix the dough, it should tear.

Continue stirring the dough, it should fall “tearing” back into the bowl when you lift it out. If the dough is too soft, add some flour – if the dough is too firm, add some cream. If the dough falls from the whisks that have been turned off, the consistency will fit.

Pour in the light dough
Pour the light-colored batter into the loaf pan

Pour half of the dough into the buttered box form.

Refine the light dough with cocoa
Mix the remaining light dough with cocoa.

Add the cocoa, cream and rum to the remaining light-coloured dough in the bowl.

Mix the dark dough
Mix the dark dough with the ingredients.

Mix the dough evenly with the mixer, scraping the sides of the bowl with a dough spatula.

Pour in the dark dough
Pour the dark marble cake batter into the mold to make the light batter.

Pour the dark cake batter into the cake tin to make the light-coloured batter.

Loaf pan with marble cake batter
After filling in, pull the two doughs light and dark spirally through with a fork. This is how the typical marble pattern is created. I tend to have a higher proportion of dark dough. You can do it to your taste! © Thomas Sixt Food Photographer.

Mix the light and dark cake mixture with a fork in a spiral. This creates the typical pattern in the marble cake. Then bake the cake on the middle shelf on the oven rack for 40-50 minutes.

Chopsticks test when baking a cake
Check the baked cake with the test stick. If there is no more dough left on the wood, the cake is ready.

Prick the cake with a wooden skewer and check if the cake is ready baked.

Wooden skewer without dough
When is the cake ready? Wooden skewer without dough – the cake is completely baked.

If no more dough sticks to the spit, the cake is ready baked.

Marble cake baked in the loaf pan
Marble cake freshly baked in the loaf pan.

Take the cake out of the oven in the mould and let it rest for 10 minutes. Remove the sides from the mould with a knife, then knock the cake onto the mould while still warm.

Preparing chocolate icing

Cut the dark chocolate into small pieces
Small and finely cut dark couverture on a kitchen board.

Finely cut the dark chocolate coating with a knife.

Sliced dark chocolate
Always cut the chocolate into small pieces before melting it in the water bath.

Melt 2/3 of the cut couverture at 45°C in a porcelain bowl in a hot water bath.

Melted chocolate
The melted chocolate in a porcelain bowl. The porcelain bowl of water bath is better for chocolate. © Thomas Sixt Food Photographer.

Take the bain-marie out of the pot and stir in the remaining chocolate.

Marble cake with glaze
I show you marble cake with glaze in this baking article.

Place the cake on a grid and place baking paper underneath. Pour the chocolate icing over the cooled cake and glaze it. Then place in the fridge for a short time.

Marble cake with glaze in the loaf pan
Homemade marble cake with chocolate glaze in a loaf pan.

Serve the cake, cut it fresh and enjoy together!

Video

Breadcrumbs in the cake tin tip:

You do not want to use baking paper? Grease the cake tin with butter, sprinkle some breadcrumbs into the tin and spread them by swivelling. Pour out the remaining breadcrumbs. Then fill in the dough. The breadcrumbs form a crust when baking and this makes it easier to fall off the cake!

8. Calories and nutritional values at a glance

9. More ideas for baking cakes

Comments, Cooking Questions and Answers

Leave a comment

Your email address will not be published.