Marble Cake Recipe with Meyer Lemon and Chocolate

By Eat More Chocolate Team    , ,   

April 15, 2015

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This marble cake recipe combines Meyer lemons (a beautifully fragrant cross between regular lemons and oranges) with chocolate.

  • Yields: 1 Bundt cake, serves 12.


Preheat an oven to 350˚F and generously grease and flour a standard size bundt pan.

Place pan on a rimmed baking sheet for easy removal from oven. Zest the Meyer lemons into the bowl of a stand mixer fitted with the paddle attachment.

Squeeze the Meyer lemons to get 1/4 cup and add the whole milk to the juice. Stir and set aside to thicken.

Make a chocolate syrup by combining 1/2 cup (100 g) sugar, cocoa powder, golden syrup or corn syrup, hot water, 1 teaspoon vanilla extract and instant coffee together in a small pan.

Heat over the stove on medium high heat until the sugar dissolves. Remove from heat and let cool while you make the cake batter.

Place the butter, remaining sugar and remaining vanilla extract in the bowl with the Meyer Lemon zest. Cream together until fluffy, about two minutes on medium speed.

Add the eggs, one at a time, beating to incorporate each egg before adding the next one. Add the baking powder, baking soda and salt to the butter and beat to incorporate.

Add 1 cup of the flour and beat to incorporate into the batter then add 1/2 cup of the lemon milk and beat to incorporate. Repeat with the flour and lemon milk, ending with the 3/4 cup flour. Be sure to beat to incorporate the ingredients before adding the next ingredient.

Spoon 1/3 of the batter into the pan with the chocolate syrup. Stir to mix.

Spoon 1/2 of the remaining batter into the prepared bundt pan. Add the chocolate batter on top of the batter. Spoon the remaining lemon batter on top of the chocolate batter.

Using a butter knife, swirl the batter together in a “figure eight” pattern throughout the pan once (don’t over mix, you want to marble not blend). Place in oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Let sit in the pan for 45 minutes (or until the cake pan is still warm to the touch but not hot) and invert onto a wire rack to cool completely.

Once cake has cooled completely, move to cake stand and prepare the vanilla glaze by sifting the confectioners’ sugar into a medium bowl.

Add the milk and vanilla paste or vanilla extract and stir with a fork. If the glaze is too thin, add more confectioners sugar, a tablespoon at a time. If the glaze is too thick, add more milk a teaspoon at a time. Drizzle the glaze over the cake.

Once you’ve used up the vanilla glaze, make the chocolate glaze (you can use the same bowl) by sifting the confectioners’ sugar and the cocoa into the bowl and adding the whole milk. Again if it is too thin, add more confectioner’s sugar, too thick add more milk. Drizzle the chocolate glaze over the vanilla glaze and let set before serving.


Cake Batter

zest from 2 Meyer lemons

3/4 cup whole milk

1/4 cup Meyer lemon juice

2 1/2 cups (500 g) white granulated sugar, divided

1/2 cup (50 g) natural cocoa powder (not Dutch-processed)

1/4 cup golden syrup or light corn syrup

1/2 cup boiling hot water

3 teaspoon vanilla extract, divided

1 teaspoon instant coffee

1 cup (225 g or 2 sticks) unsalted butter at room temperature

4 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2 3/4 (385 g) cups all-purpose flour

Vanilla glaze

2 to 2 1/2 cups (240-300 g) confectioners’ (powdered) sugar

1/4 cup whole milk

1 teaspoon vanilla paste or vanilla extract

Chocolate glaze

1 cup (120 g) confections’ (powdered) sugar

2 tablespoons natural cocoa (not Dutch-processed)

2 tablespoon whole milk