When it comes to Halloween I’ve never been one for all the food coloring and gore, instead I think it’s more appetizing to go dark and mysterious.
Let’s face it, Halloween is really all about the chocolate right That’s why you’ll love this Chocolate Vanilla Marble Cake Recipe.
It’s a little mysterious looking and eerie looking but at the same time, rich, and decadent. My kind of Halloween treat!
Watch My Video Demo of This Chocolate Marble Cake Recipe Below!
How do You Make a Marble Cake?
Marble cakes are pretty easy to master and fun to make! You’ll start by making a simple vanilla pound cake batter. Then you’ll transfer half of it to a separate bowl and swirl in some melted bittersweet chocolate to create a “chocolate” batter.
You’ll place both batters in a bundt ban, alternating, chocolate and vanilla batter balls made with an ice cream scoop until the pan is full..
Then you take a knife and run it through the batter balls, creating the swirl.
Then bake your cake and the swirls will bake right in.
Top with chocolate ganache and chopped pecans, et voila!
When you slice into the cake, your beautiful swirls will be revealed.
Looking for more Halloween-Themed Recipes?
- Halloween-Themed Dinner Party for Adults
- Halloween Brownie Bites
- Pumpkin Cheesecake with Chocolate Swirl
Please let me know if you make this recipe by leaving a rating and review below!
- 1 cup (240g) butter, softened
- 2 ½ cups (500 g) sugar
- 6 eggs, room temperature
- 1 tsp (5 ml) vanilla
- 2 ¾ cups (330 g) sifted flour
- 1 tsp (5ml) salt
- 1 tsp (5 ml) baking soda
- 1 cup sour cream (240 ml), room temperature
- 8 oz (230 g) bitter-sweet chocolate, melted
- 6 oz (169 g) semi-sweet chocolate
- ½ cup (120 ml) heavy cream
- 2 tbsp (30 ml) chopped pecans
- Preheat oven to 350F(176C) degrees.
- Spray Bundt pan with baking spray.
- Whisk together the flour, salt and baking soda and set aside.
- Cream together butter and sugar until very light and fluffy.About 5-7 mins.
- Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
- Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
- Then add the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
- Separate half of the batter and put it in a separate bowl. To that stir in the melted chocolate until combined.
- Spoon in batter with an ice cream scoop alternating plain and chocolate scoops all the way around the Bundt pan, creating a second layer on top, also alternating flavors.
- Run a knife through the batter balls in a circular fashion, creating a marble design. Be careful not to "over swirl" or you'll mix the batter too much and you won't get good marbling.
- Smooth out the batter on top of the cake once swirling is done.
- Bake for 45-50 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
- FOR GLAZE:
- Place chocolate and cream in a small sauce pan, heat until combined and smooth. If you feel you need to thin the chocolate a bit in order to drizzle better just add 1 tsp of vegetable oil until consistency is ideal.
- Ladle melted chocolate over cooled cake, top with chopped pecans and allow to set.
- Serve with vanilla ice cream or homemade whipped cream! Enjoy! 🙂
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 108mg Sodium: 50mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 7g