With Father’s Day coming up this Sunday, here is an easy to make and decorate treat for Dad. Lemon and chocolate intertwined within every part of this stunning Fluted Chocolate Lemon Marble Cake.
You can make this cake for Father’s Day, or as a special celebration cake. Since the blend of chocolate and lemon throughout every part of this cake is a taste sensation. If you have never tried the two together then you need to trust me and make this cake.
Whilst orange and chocolate is a more common flavour pairing, I was inspired to make this cake when I discovered that Elizabeth Shaw Chocolates made Chocolate a Lemon Flutes. Having used the Amaretto flutes for my Chocolate Amaretto Cake I knew how stunning and yet simple they were to use.
So if you want to make this cake for your Dad this coming Sunday, or a special birthday cake I am right here to show you how to make this stunning Fluted Chocolate Lemon Marble Cake.
Nothing is quite as special as something that you have made yourself for someone. Putting the time, energy and love into baking a cake, for me truly shows someone that I love them. Especially if it is centered around their favourite flavours.
Elizabeth Shaw sell a range of flavoured flutes and you can easily tweak this recipe to fit the flavour of your choice. Adding the flutes around the edge with the extra touch of a beautiful ribbon transforms a nice cake to a wow cake.
Recipe: Fluted Chocolate Lemon Marble Cake serves 10-12
300g/11oz Unsalted Butter – plus a little extra for greasing the cake tin
300g/11oz Caster Sugar
6 Large Free Range Eggs
300g/11oz Self Raising Flour
1/4 tsp Salt
50g/2oz Cocoa Powder
2 Whole Lemons – scrubbed under hot water if waxed
250g/5oz Dark Chocolate Minimum 70% Cocoa Solids
200g/7oz Unsalted Butter
100g/4oz Sifted Icing Sugar
Optional – 1tsp Lemon Extract – I use Nielsen-Massey
4 Boxes Lemon Flutes – from Elizabeth Shaw Chocolates
Pearls, dragee balls, or sprinkles of your choice
Method: Preheat the oven to 160C/180C fan, gas mark 3
- Grease and line with baking parchment an 8″ or 18cm cake tin – that is also fairly deep – at least 4″/10cm. Ensure that the baking parchment is at least 2″/5cm higher than the sides of the cake. This will ensure a nice even rise and moist cake.
- In a large bowl add the softened, room temperature butter and caster sugar.
- Whisk/beat until pale and creamy.
- Sift the flour into a medium sized bowl – you will need the bowl later.
- Add 1/3 of the flour and 2 eggs to the butter mixture, mix slowly until just incorporated.
- Repeat the last step.
- Add the last 2 eggs, remaining flour and the zest of 2 lemons.
- Use a large spoon or spatula to fold in all of the ingredients until combined – be careful not to overmix.
- In the spare bowl (which had the flour in it) place half of the lemon flavoured cake mixture – I do this by eye but, use scales if you want to be exact.
- Sift the cocoa into the mixture in the spare bowl and add the 2 tablespoons of milk. Fold in the cocoa powder until the mixture is combined. It will be a gorgeous chocolate colour.
- In the othe bowl squeeze in the juice from half of a lemon. Stir until fully combined.
- Spoon dollops of the chocolate cake mixture around the base of the tin, leaving a gap in between.
- In the gaps spoon dollops (
sorrybut I love that word 😉) of the lemon cake mix.
- Continue by layering spoonfuls of the chocolate cake mixture on top of the lemon and vice versa.
- Now to get swirling! I always use the handle of a wooden spoon, as it won’t rip through the baking parchment.
- With the upturned spoon in hand swirl through the cake mixture. I like making figures of eight!
- You need the whole cake mix to be marbled NOT mixed.
- Please don’t worry if you think you’ve over or under swirled your cake. This is a gift for someone. They will love that you’ve taken the time to bake them a cake.
- Place the cake in the middle part of the oven and bake for 1 hour 30 minutes – 1 hour 45 minutes.
- This is a long slow bake that ensures a moist, evenly coloured cake. Please trust me. If you cook at a higher temperature the outside will be baked before the middle and you are likely to end up with a dry cake.
- The cake is baked when an inserted skewer comes out clean.
- Once baked, remove the cake from the oven, place the tin on a cooling rack and allow the cake to cool in the tin. I made this cake the day before I decorated it, however, as long as it is cold it can be decorated on the same day.
- If leaving overnight before decorating, remove the cooled cake from its tin and wrap in cling film.
Preparing the Chocolate Lemon Ganache Icing:
- Break up the 250g of dark chocolate and add to a heatproof bowl that fits on top of a small saucepan. Add the butter to the chocolate.
- Place 1-2 inches of water in the base of the saucepan and heat until just bubbling.
- Place the bowl containing the chocolate/butter on top of the saucepan, ensuring the base of the bowl does not touch the water – this is called a double boiler.
- Stir continuously until both the butter and chocolate have melted.
- Next add 1 teaspoon of lemon extract (if using) and the sifted icing sugar.
- When the icing sugar is no longer visible remove the bowl from the heat and very gently, as this mixture will be hot, switch to a balloon whisk and stir, then whisk as the mixture cools, until all icing sugar has dissolved.
- The best way to tell if the mixture is smooth is to rub a little between your finger and thumb, if it still feels gritty keep whisking – it took 5 minutes of gentle whisking until my ganache was smooth again.
- Next switch to an electric mix and whisk gently, increasing in speed as the ganache starts to thicken.
- Keep whisking until the mixture is still soft but will hold a figure of eight.
- Place half of the ganache into a piping bag fitted with a large star. If it is a hot day cover the nozzle with cling film and place in the fridge.
- Place your cake on a board or cake stand. I suggest placing the board on a cake stand as it makes the cake easier to decorate.
- Spoon 3/4 of the remaining ganache on to the top of the cake.
- Using an off set palette knife spread the mixture so that it covers the top of the cake.
- Spoon the rest of the ganache around the outside edge of the top of the cake.
- Gently, with your palette knife encourage the icing to cover the side of the cake. Turning the cake stand as you go, working round until the sides are covered.
- Hold your palette knife flat against the side of the cake and rotate the stand. This will give your sides a nice even edge.
- Run your palette knife flat across the surface of the cake to achieve the same effect. Don’t worry if it’s not perfectly flat, as long as the icing is even it will look great.
- Next pipe swirls around the edge of the cake and finish with one in the centre.
Decorating the Cake:
- Have the flutes opened and ready. You will see that one side of the flute is flat.
- Press the flat side of the flute against the base of the cake, the ganache will hold it in place.
- Continue, placing one flute next to another, taking care to ensure they are straight, until the whole cake is surrounded.
- Take your ribbon, place it halfway up the flutes – it is helpful if you have a spare pair of hands to hold it in place, if not use a pin to secure it at the back of the cake – wrap it around the cake and tie a bow at the front.
- Place a silver dragee ball on the top of each swirl and add extra small, edible pearls to the swirls.
Serve your stunning Fluted Chocolate Lemon Marble Cake sliced with a cup of tea or coffee and a big smile.
This beautiful Fluted Chocolate Lemon Marble Cake, made with love and shared with your Dad, or friends and family for a special celebration is sure to wow and impress them with the delicious flavour combination!
If you have enjoyed the recipe for this Fluted Chocolate Lemon Marble Cake here are some others you may enjoy:
The Fluted Chocolate Lemon Marble Cake is beautifully rich, decadent and full of flavour. I hope you enjoy the calming practise of baking and then decorating a cake. Yesterday I was not having the best of days and yet, sitting decorating this cake, I became totally immersed in what I was doing. Afterwards I felt a lot better and I had accomplished something that I hadn’t done before.
I recommend baking and cake decorating as a very therapeutic, calming practise. Even if you don’t feel any better at the end, your time will have been well spent.
Enjoy creating and baking in your kitchens. A feast, whether a cake or a roast chicken, made with love and shared is a hard experience to beat.
Elizabeth Shaw Chocolates provided me with the flutes to decorate this cake. I did not receive any payment for writing this post. All content, recipes, photographs and opinions are my own. I am not a proffessional, any advice given is my own personal opinion. Please see my Disclosure Policy.Share This