Marble cake with chocolate glaze
Marble cake is one of the desserts that a multicooker excels at making. The batter bakes at a low temperature, resulting in a fluffy cake with two distinct layers: one with lemon and the other with cocoa and rum. After cooling, the cake is topped with a bittersweet chocolate glaze and white chocolate, simply decorated with the tip of a knife. For baking, I used the BAKE function of a Philips multicooker, set to 150 degrees Celsius for 40 minutes. Quick Info Preparation time: not specified; the batter is prepared quickly Baking time: 40 minutes at 150 degrees Celsius Total time: approximately 1 hour and 30 minutes, including cooling and setting of the glaze Servings: the number depends on how the cake is sliced Difficulty: easy Recipe type: marble cake with chocolate glaze, suitable for everyday dessert or family meals Ingredients For the batter 5 eggs 6 tablespoons sugar 5 tablespoons oil 1 pinch of salt 6 tablespoons flour Zest of 1/2 lemon 1 teaspoon lemon essence 2 tablespoons cocoa 1 teaspoon rum essence For the bittersweet chocolate glaze 50 g bittersweet chocolate 1 tablespoon liquid cream 1 teaspoon olive oil For the white chocolate glaze 25 g white chocolate 1 teaspoon liquid cream 1/2 teaspoon olive oil Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them with the salt until frothy. 2. Gradually add the sugar while continuing to beat until you achieve a consistent foam. There’s no need to add all the sugar at once; gradual addition helps create a more stable mixture. 3. Incorporate the yolks one at a time. Then add the oil and 4 tablespoons of flour. Mix after each ingredient until the composition is homogeneous. 4. Divide the batter into two bowls in roughly equal amounts. 5. In one of the bowls, add the 2 tablespoons of cocoa and the rum essence. Mix until the cocoa is evenly distributed. 6. In the other bowl, add the lemon zest, lemon essence, and the remaining 2 tablespoons of flour. Gently mix to combine. 7. Grease the multicooker pot with a little oil. For the marbled effect, alternately place two tablespoons of the white mixture and two tablespoons of the cocoa mixture. Continue until both mixtures are used up. The batter can be poured in the center of the pot, layer by layer, without mixing before baking. 8. Connect the multicooker to the power source. From the MENU button, select the BAKE function. 9. Set the time to 40 minutes using the COOKING TIME button, and the temperature to 150 degrees Celsius using the TEMPERATURE button. Close the lid and press START. 10. In the last 5 minutes, the cake can be flipped to the other side for a better browning. This should be done carefully, as the top is still soft and hot. 11. After the time is up, remove the pot from the multicooker and let the cake sit for a few minutes in the pot. Then turn it out onto a plate and let it cool completely before glazing. 12. For the bittersweet chocolate glaze, break the chocolate into pieces and place it in a bowl with the liquid cream and olive oil. Melt the mixture over a double boiler, stirring until it becomes fluid and uniform. 13. Spread the warm glaze over the cooled cake. There’s no need to perfectly cover every edge, as the glaze will spread more easily while warm. 14. Prepare the white chocolate glaze in the same way, using the white chocolate, liquid cream, and olive oil. Pour it over the bittersweet chocolate layer in circles. 15. With the tip of a knife, draw lines from the center of the cake to the edges. This will create a decorative pattern on the glaze. 16. Place the cake in the refrigerator until the glaze sets. Then slice it. The baking temperature can be adjusted. If you choose 180 degrees Celsius, the time can be reduced to about 30-35 minutes. The 150-degree setting takes longer, but this is my preferred setting for how the dishes turn out in the multicooker. Why I make this recipe often It’s a simple recipe with common ingredients and a pleasing result without needing a traditional oven. The batter remains fluffy, and the combination of lemon, cocoa, and rum provides enough flavor even in small portions. The glaze makes it more suitable for serving when I want a slightly fancier dessert, but the decoration doesn’t require complicated techniques. Tips The egg whites should be beaten well before adding the sugar. The foam contributes to the airy texture of the cake. Add the flour gradually and mix just enough to combine. If overmixed, the batter may lose the air accumulated during the egg white preparation. Let the cake cool before adding the glaze. If it’s warm, the chocolate will soften too much and may slide off the surface. The glaze is melted over a double boiler, not directly over flame. Stir until the chocolate becomes uniform, then spread it immediately. For the marbled pattern, maintain the alternation of two tablespoons from each mixture. Do not mix the batter after placing it in the pot. Substitutions Lemon essence and rum essence are part of the recipe’s flavor. If you don’t have lemon essence, you can use only the lemon zest, but the flavor will be milder. For the cocoa mixture, the rum essence can be omitted, but it will lose that aromatic note. The glaze is made with bittersweet and white chocolate. The quantities and types of chocolate can be kept separate, as the two layers serve different roles in taste and appearance. Variations You can bake the entire cake at 180 degrees Celsius for 30-35 minutes if your device allows this setting. For the multicooker used here, baking at 150 degrees Celsius for 40 minutes is the preferred option. If you don’t want the line pattern in the glaze, you can leave the white chocolate circles as they are. The cake remains marbled due to the alternating batter in the pot, even without surface decoration. For a simpler look, you can use only the bittersweet chocolate glaze. However, in the original recipe, the contrast between the two types of chocolate is the main decorative feature. Serving ideas The cake is sliced after the glaze has set in the refrigerator. It can be served plain, cut into slices, without any additional toppings. For cleaner slices, use a dry knife and cut after the glaze has hardened well. Frequently asked questions Can I bake the cake at 180 degrees Celsius? Yes. In this case, the baking time is reduced to about 30-35 minutes. The recipe used here is set at 150 degrees Celsius for 40 minutes. Is it necessary to flip the cake in the last 5 minutes? It’s not mandatory, but flipping it can help brown the other side. This should be done carefully, as the cake is hot and still fragile. When do I put on the glaze? The glaze is applied only after the cake has cooled. Melted chocolate placed over a warm cake can soften excessively and won’t adhere well to the surface. How do I achieve the pattern on the glaze? After spreading the bittersweet glaze, place the white glaze in circles. Then draw lines with the tip of a knife from the center to the edges. Can the cake be made without glaze? Yes, but the recipe is designed with both glazes. Without them, you will still get a fluffy marbled cake, but the surface will be simpler and the dessert will have less chocolate. Nutritional values The values are estimates and refer to the entire recipe, divided into 10 slices. They may vary depending on the size of the eggs, type of chocolate, exact amount of oil, and portion size. For one slice, the estimate is approximately 250-280 kcal, 5-6 g protein, 30-34 g carbohydrates, and 12-15 g fat. For the entire cake, the estimated energy value is around 2,500-2,800 kcal. The majority of fats and calories come from oil, chocolate, cream, and yolks, while carbohydrates primarily come from sugar and flour. Storage and reheating Store the cake in a cool place, in a covered container, until the glaze has set. It can be kept in the refrigerator for a few days, but it’s best to protect it from odors and moisture. Before serving, let the slices sit at room temperature for a few minutes. Reheating the cake in the microwave is not recommended, as the glaze will melt. If you prefer a softer cake, it’s enough to take it out of the refrigerator a little while before serving.
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