Party Cake – Feasting Is Fun

Chocolate Marble Celebration Cake

Today I have a confession to make. Although our daughter’s birthday was way back in the Summer, I made her cake last week! Truthfully, I have made and baked her cake twice before (this year), however, I wasn’t able to frost or finish the cake due to health complications. Finally, with a little help from Wright’s Baking, I made and decorated this delicious Chocolate Marble Celebration Cake for her to enjoy and share with our family. See recipe for alternative to using cake mixes.

Baked swirled sponge covered in ganache and surround with edible pencils. — Chocolate Marble Celebration Cake

Every year, since her birthday is in the Summer, I usually make two cakes for our daughter’s birthday celebrations. First of all an ice cream cake, which is incredibly easy to make no matter where we are. So, when we spent her 16th birthday down on the farm with our beloved Devon family, I planned ahead and took a cake tin with me! Serving the ice cream cake in the evening, after a feast of a barbecue that afternoon, proved the perfect dessert to top off our birthday celebrations. And sharing it with friends and family who had travelled down to celebrate with us made the special day even more memorable.

Maltesers Topped Chocolate Marble Cake – A Birthday Cake Tradition

As well as the frozen birthday cake I always bake a chocolate marble cake such as this Marbled Chocolate Bundt Cake to celebrate our daughter’s birthday. Since it is her favourite cake and she always shares it with her friends and family. So, every year I try to come up with a new design or decoration. Having made a Raspberry Lemon Celebration Layer Cake I wanted to try a similar design using marbled chocolate pencils instead. Also, she loves Maltesers, so I wanted to incorporate them in the design.

Overhead photo of a special party bake, showing Maltesers mixed with star sprinkles. — Chocolate Marble Celebration Cake

My first two attempts at baking this cake from scratch were perfect, however, due to health limitations I never managed to make or ice the cake in time. And so that’s where the lovely Deb from Wright’s Baking really helped me out. Using both their Chocolate Fudge and Madeira Cake mixes to make the marble cake took way less time and energy than baking from scratch. Resulting in me having enough energy to make the chocolate fudge icing and decorate the cake on the following days.

Celebratory bake topped with Maltesers. — Chocolate Marble Celebration Cake using only Maltesers on top.

Our daughter thoroughly enjoyed her birthday cake, so a huge thank you to Wright’s Baking. Their cake mixes are available in most supermarkets and via their online shop.

Recipe: Chocolate Marble Celebration Cake serves 10-12

For the cakes: If you are unable to get hold of the cake mixes use this recipe Malted Marbled Chocolate Cake leaving out the powdered malted milk drink.

1 x Wright’s Baking Chocolate Fudge Cake Mix

1 x Wright’s Baking Madeira Cake Mix

2 x 200ml Tap Water

2 x 60ml Vegetable Oil (or melted butter for an extra luxurious bake!)

For the frosting: please note all quantities given can be rounded up or down to the next whole unit without it affecting the finished result.

250ml/8.4fl oz Double Cream (heavy cream)

250g/8.8oz Dark Chocolate (minimum 70% cocoa)

3 x Tubes Rolos (150.6g/5.3oz)

1tsp Vanilla Extract – I use Nielsen-Massey

Pinch of Salt (1/4tsp)

For the decorations:

1 x Box Marbled Black and White Chocolate Pencils – available from Amazon

or Chocolate Trading Company Note – you will have some chocolate pencils leftover.

Large Box of Maltesers 310g/11oz or equivalent weight in bags.

Optional – Star sprinkles and balls

Preheat the oven to 160C/140C fan, gas 3, 325F

Making The Cake Batter And Creating The Marble Swirl Effect

Note: When cutting out the baking parchment to line the cake tin base with double up and cut an extra circle. So it can be used during baking if the cake top browns too quickly.

First of all grease a 20cm/8in round tin with a depth of 10cm/4in. Line the base with baking parchment.
Make each cake mix up separately according to the packet instructions.
Use a large spoon to add 3 separate spoonfuls of chocolate fudge batter into the base of the cake tin.
Follow by adding 3 spoonfuls of madeira batter in between the chocolate.
Continue in this manner layering each spoonful of cake batter on top of the other flavour until all of the batter from both mixes is used.
Place the handle end of a big wooden spoon into the batter and swirl so that both batters become intermingled without being fully mixed into each other.

Baking, Cooling And Shaping The Marble Cake

Place the cake tin into a preheated oven, on a shelf slightly below the middle.
While baking, if the cake top is browning too quickly place the spare circle of baking parchment on top. I also had to crunch up 3 balls of foil to keep the parchment in place as the oven fan kept blowing it around!
Bake the cake for 1 1/2 – 2 hours until an inserted skewer comes out clean. The wide variation of baking times is due to different ovens altering the speed at which a cake cooks. For example, if you know that your oven runs hot then consider lowering the baking temperature and baking for a slightly longer time.
As soon as the cake is baked remove it from the oven and leave to cool completely in the tin.
Once the cake is cooled run a palette knife inside the rim of the cake tin and then turn the cake out.
Using a serrated knife cut carefully across the cake to level the top. Our daughter had some of the spare cake in a bowl with hot custard! Alternatively it can be used to make cake balls or as the sponge in a chocolate trifle!

Making The Very Best Chocolate Fudge Ganache Using Rolos

Place a heatproof bowl over a saucepan with an inch of simmering water in. Ensure that the base of the bowl DOES NOT touch the water.
Pour the cream into the bowl and add the chopped up, dark chocolate. Add the salt and vanilla extract.
Stir the cream, chocolate and other ingredients together until the chocolate is fully melted and glossy in appearance.
Add the Rolos to the chocolate ganache and continue to stir until they have completely melted and the mixture is glossy with no lumps.
Carefully remove the hot bowl from the saucepan and leave to one side to completely cool. I placed my bowl on a window ledge to speed up the cooling process.
Note – while warm the chocolate ganache can be poured. It makes a delicious topping for ice cream and also Profiteroles.

Showing each step to making the chocolate fudge ganache that will be used to cover the cake. — Creating the chocolate fudge ganache.

Covering The Cake With Chocolate Fudge Ganache

Place your cake on a flat plate or board that it is to be served from. And then place that onto either a spinning cake decorator, or, as I did, onto un upturned round tart tin. The plate easily moved round on top and allowed for easy decorating.
Spoon two thirds of the thick, cooled, chocolate fudge ganache on to the top of the cake.
Use a palette knife to spread the ganache over the top of the cake and then down the sides. Add more ganache as needed to ensure the entire cake has a good, thick, even covering of ganache on both the top and sides. Remember, the finish should be neat but by no means perfect as the cake will be entirely covered with decorations.

Adding The Marbled Chocolate Pencils To The Birthday Cake And Finishing The Decoration

First of all take one pencil and measure it against the side of the cake. With a sharp knife mark the height at which the pencil will be trimmed. Cut the excess from the pencil at the base and double check against the cake to ensure you are happy with the height. Keep hold of this pencil as it is the master to which all the other pencils will be measured against.
Now cut 20 pencils to the correct length at the base. Place the “waste” pencil cuttings into a bag, they can be used a cupcake decorations.
Take one pencil and place it vertically against the side of the cake, press the pencil into the ganache so that it is secure.
Continue to add more pencils next to the previous one, always checking that the pencil is straight and parallel to the previous pencil.
As soon as the cake is completely surrounded view from above to ensure the pencils for a uniform circle around the cake.
Next add the Maltesers carefully to the top of the cake.

If using, now add any extra sprinkles to the top of the cake. The white crisp pearls and caramel stars used in this cake tied in with the marble colour theme and immediately added a fun, celebration element to the cake.

Chocolate marble celebration cake topped with Maltesers and surrounded by Callebaut chocolate marble pencils — Chocolate Marble Celebration Cake topped with Maltesers and fun sprinkles.

Chill the cake for a couple of hours, or overnight to allow the frosting to set. Cut between the pencils to serve. Keep any leftover cake either in an airtight container, or wrapped in cling film and refrigerated.

Chocolate marble celebration cake cut so the inner swirl is visible. — Chocolate Marble Celebration Cake

If you have enjoyed this recipe for Chocolate Marble Celebration Cake you may also like these:

Fluted Chocolate Lemon Marble Cake

Raspberry Vanilla Naked Celebration Cake

Raspberry Vanilla Celebration Cake semi covered in vanilla buttercream and decorated with fresh roses. — Raspberry Vanilla Naked Celebration Cake

Maltesers Malted Chocolate Loaf Cake

Most importantly, seeing the smile on our daughter’s face made the effort to make this cake worth it! Since I am not and never really intend to be a professional cake decorator, I have learned some easy techniques that give a cake real WOW factor. And I am so thrilled that I get to pass these easy decorating ideas on to you my readers. While I know the chocolate pencils used on this cake aren’t cheap, compared to the cost of buying a handmade cake they are worth every penny!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please my Disclosure Policy.

Fluted Chocolate Lemon Marble Cake

Since 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. While I am using lemon in this cake, other flavours such as orange, coffee or perhaps a liqueur could also be considered.

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. And if you have never tried the two together then you need to trust me and make this cake.

FF Fluted Chocolate Lemon Marble Cake — **Fluted Chocolate Lemon Marble Cake** whoever receives this will be thrilled.

While 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. And 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.

Homemade Gifts That Are Baked With Love

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. And 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

Cake:

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

2tbsp Milk

2 Whole Lemons – scrubbed under hot water if waxed

Frosting:

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

Decorations:

4 Boxes Lemon Flutes – from Elizabeth Shaw Chocolates

Pearls, dragee balls, or sprinkles of your choice

Method: Preheat the oven to 180C/160C fan, gas mark 3, 350F.

Making The Marble Cake Batter

First of all, 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.

Begin by alternating the cake mixes.

Spoon dollops of the chocolate cake mixture around the base of the tin, leaving a gap in between.
In the gaps spoon dollops (~~sorry~~ but 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.

Creating The Classic Chocolate Marble Swirl With The Cake Batter

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.

FF Chocolate Lemon Marble Cake — One beautifully swirled marble cake and I stuck the overlapping parchment together with cake batter!

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.

Baking The Marble 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.
As soon as the cake is baked remove from the oven and 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 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.

Covering The Marble Cake With Chocolate Ganache And Piping The Swirl Decorations

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.

Adding The Chocolate Flutes And Final Decoration

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:

CLICK ON THE PHOTOS FOR LINK

Raspberry Vanilla Naked Celebration Cake

Vanilla buttercream covered sponge decorated with deep pink, fresh roses. — Raspberry Vanilla Naked Celebration Cake

Chocolate Amaretto Cake

Raspberry Lemon Celebration Layer Cake

This Fluted Chocolate Lemon Marble Cake is beautifully rich, decadent, full of flavour and so easy to make. So I hope that you enjoy the calming practise of baking and then decorating a cake. While I was not having the best of days yesterday yet, sitting decorating this cake, I became totally immersed in what I was doing. As a result, I felt a lot better and had accomplished something that I hadn’t done before. So I thoroughly recommend baking and cake decorating as a very therapeutic, calming practise. And even if you don’t feel any better at the end, your time will have been well spent.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Although Elizabeth Shaw Chocolates gifted me the flutes to decorate this cake. I did not receive any payment for writing this post. So, all content, recipes, photographs and opinions are my own. Please see my Disclosure Policy.