Marbled Cake Recipe by Chef Martin Millouet

Martin Millouet Reveals His Marbled Cake Recipe

Discover the Marbled Cake recipe, an exquisite creation by Martin Millouet, pastry chef instructor at the Ritz Escoffier School.
This cake, subtly combining the sweetness of vanilla and the richness of chocolate, is made using our 6-cavity brioche mould, ensuring an elegant presentation.
The delicate balance of vanilla and chocolate, the cake’s soft texture, and sophisticated assembly make this dessert a must-try for fine pastry lovers.
Follow Martin Millouet’s detailed steps to recreate this visually stunning and delicious dessert at home. The quantities provided yield 12 individual 115g cakes.

 

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Step 1: Vanilla cake batter preparation (37g per cake)

• T55 flour: 125 g
• Baking powder: 4.5 g
• Unsalted butter: 30 g
• Caster sugar: 145 g
• Vanilla powder: 1 g
• Fine salt: 3 g
• Large eggs: 60 g
• Liquid cream: 85 g
• Clarified butter: 40 g

 

Sift flour and baking powder into a mixing bowl.
Mix butter, sugar, vanilla powder and salt in a food processor.
Add eggs (while processor is running) then flour, cream and finally clarified butter.
Mix until smooth and transfer to a piping bag.

Step 2: Chocolate cake batter preparation (37g per cake)

• T55 flour: 105 g
• Baking powder: 4.5 g
• Cocoa powder: 18 g
• Unsalted butter: 30 g
• Caster sugar: 145 g
• Fine salt: 3 g
• Large eggs: 60 g
• Liquid cream: 85 g
• Clarified butter: 40 g

 

Prepare chocolate cake batter
Sift flour, baking powder and cocoa powder into a mixing bowl.
Repeat same steps as above by mixing butter, sugar and salt in food processor.
Add eggs (while processor is running) then dry ingredients, cream and finally clarified butter.
Mix until smooth and transfer to piping bag.

Step 3: Soaking syrup

• Sugar: 100 g
• Water: 270 g
• Rum: 15 g

Heat sugar and water in saucepan.
Add rum. Set aside.

Step 4: Chocolate cake glaze preparation

• Dark couverture chocolate: 250 g
• Brown icing paste: 400 g
• Grapeseed oil: 20 g

Melt chocolate and icing paste.
Add grapeseed oil.
Blend. Use at 35-40°C.

Step 5: Silky vanilla ganache (15g per cake)

• Glucose: 10 g
• White chocolate: 120 g
• 35% cream: 120 g
• Vanilla pod: 1

Melt glucose in cream, add chopped vanilla pod and blend. Infuse for 10 minutes, then bring to boil. Pour over white chocolate and blend again. Strain through fine sieve before transferring ganache to tray. Ganache must set overnight in fridge.

Step 6: Silky chocolate ganache (15g per cake)

• 35% whipping cream: 110 g
• DE 60/64 glucose: 25 g
• 70% couverture chocolate: 180 g
• Unsalted butter: 10 g
• Fleur de sel: 0.5 g

Heat cream, fleur de sel and glucose to 60°C.
Pour first third over melted chocolate, mix with spatula. When homogeneous, add second third.
Repeat for final third.
Blend with butter. Transfer to tray and leave at room temperature. Prepare 2 hours before final assembly.

Step 7: Assembly and baking: Key steps for perfect Marbled Cake

Place both cake batter piping bags (tips cut) inside another piping bag. Fill brioche moulds with both batters using rotating motion to create marbled effect. Each mould requires 74g batter. Cover with baking paper and heavy tray. Bake 25 minutes at 160°C. Flip moulds and place directly in freezer. When cold, lightly soak with syrup. Rest overnight then coat with chocolate glaze up to rim.

Create marbled chocolate discs using dark couverture and white couverture with 45mm pastry cutter. Pipe ganaches successively as shown in photo using 12mm nozzle. Cover center with marbled disc.

Marbled cake within your reach

This marbled petit cake, created by Martin Millouet, combines aesthetics with indulgence. The detailed steps guide you through making this sophisticated dessert where vanilla and chocolate flavours harmonise perfectly.

What are you waiting for? Treat yourself!

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Ingredients

Equipment and ustensils

• Briochette mould 6 cavities – 125 ml

Recipe steps

• Step 1: Preparation of the vanilla cake batter (37g per cake)

• Step 2: Preparation of the chocolate cake batter (37g per cake)

• Step 3: The soaking syrup

• Step 4: Chocolate-flavored cake glaze

• Step 5: Smooth vanilla-flavored ganache (15g per cake)

• Step 6: Chocolate ganache (15g per cake)

• Step 7: Assembly and baking

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