Best 7 Chocolate Marble Drizzle Cake Recipes

CHOCOLATE MARBLE CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray; set aside. Microwave chopped chocolate in a small microwavable bowl on MEDIUM (50%) power until melted and smooth, 1 ½ to 2 minutes, stopping to stir every 30 seconds. Set melted chocolate aside.
• Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, beating just until combined after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating on low speed just until combined after each addition, about 2 minutes total. Beat in vanilla on low speed.
• Transfer 1 cup of the cake batter to a small bowl; stir in melted chocolate until fully combined, and set aside. Spoon half of the remaining cake batter evenly into prepared cake pans (about 1 ⅓ cups per pan); dollop pans evenly with chocolate batter. Spoon remaining cake batter evenly over top of chocolate batter dollops, and gently smooth over dollops using a small offset spatula. Swirl batters together using a small paring knife.
• Bake Cake Layers on middle rack in preheated oven until a wooden pick inserted into centers of cakes comes out clean, 26 to 30 minutes. Remove from oven; transfer pans to a wire rack, and let cool 10 minutes. Remove Cake Layers from pans, and place directly on wire rack; let cool completely, about 1 hour.
• Prepare the Frosting: Beat cream cheese, butter, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Beat in vanilla until incorporated, about 30 seconds. Whisk together powdered sugar and cocoa in a large bowl. Gradually add powdered sugar mixture to butter mixture alternately with 4 tablespoons half-and-half, beating on low speed until combined after each addition. (If needed, beat in up to 1 additional tablespoon half-and-half, 1 teaspoon at a time, until desired consistency.) Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes.
• Spread 1 cup Frosting in between Cake Layers. Use remaining Frosting to evenly coat top and sides of cake.

CHOCOLATE FROSTED MARBLE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
• Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
• Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
• In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
• Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
• Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
• When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
• To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
• 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
• 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
• 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
• 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
• 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
• 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

CHOCOLATE MARBLE DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, mix the flour, salt, baking powder and baking soda together.
• Cream butter and sugar together.
• Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
• Add vanilla and milk or water.
• Add about one third of the flour mixture and mix until just combined.
• Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
• Remove about one third of the completed batter to another bowl.
• Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
• Spoon one half the chocolate batter into a greased 9 inch springform.
• Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
• Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
• Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
• Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
• All chocolate variation:
• Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
• Chocolate frosting.
• Bring the cream to a boil.
• Place the chips in a medium bowl.
• Pour the hot cream over the chips and stir to melt.
• Add the butter and stir until smooth.
• Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
• Pour the chocolate over the cooled cake letting some of it drizzle down the sides.

CHOCOLATE BLISS MARBLE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.

MARTHA STEWART'S MARBLE CAKE WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
• To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.