Snapguide
STEPS
INGREDIENTS

1.) Get out all of your ingredients, except the refrigerated ones

2.) Preheat your oven to 180°c (350°f)

3.) Cream the butter and sugar with an electric beater, until it is fluffy and a light yellow colour

4.) Whisk together the flour, baking powder, salt and eggs in a separate bowl

5.) Add the newly made mixture to the butter and sugar and combine on medium speed until fully combined

6.) Then add the buttermilk to the combined mixtures, mix well, and then half the well mixed batter into two bowls evenly

7.) Set aside the two bowls and in a separate bowl, mix together the cocoa powder and hot water with a spoon. Mix well until no bumps appear and the chocolate is runny and smooth

8.) Once the cocoa mix is combined well, mix it with only ONE bowl of the evenly parted mixtures on low speed

8.) Once the cocoa mix is combined well, mix it with only ONE bowl of the evenly parted mixtures on low speed

9.) Once you have your chocolate and vanilla mixes, take out a long, oblong shaped pan, and grease it. Once greased, create a checkered sort of pattern with the two mixtures - layering will be needed

9.) Once you have your chocolate and vanilla mixes, take out a long, oblong shaped pan, and grease it. Once greased, create a checkered sort of pattern with the two mixtures - layering will be needed

10.) When layered and all mixture is used, get out a wooden mixing spoon / spatula, and twirl it around in the checkered mixture, creating any pattern you desire

10.) When layered and all mixture is used, get out a wooden mixing spoon / spatula, and twirl it around in the checkered mixture, creating any pattern you desire

11.) Put in the oven for 40 minutes, turning the rectangular pan around half way through (20 minutes)

12.) Once 40 minutes has passed, insert a skewer in the middle of your cake. If it does not come out clean, put the pan back in the oven for another 10 minutes and try again after the 10 minutes is up

13.) Once the cake is properly cooked, leave to cool for about an hour,  because if we add the ganache (soon going to be made,) whilst the cake is hot, then it will ruin the whole cake

13.) Once the cake is properly cooked, leave to cool for about an hour, because if we add the ganache (soon going to be made,) whilst the cake is hot, then it will ruin the whole cake

14.) Once the cake is fully cooled, put the cream in a small saucepan, and bring it to a simmer. Once simmering, remove from the heat and add your chopped chocolate. Leave the heat on though, and stir

14.) Once the cake is fully cooled, put the cream in a small saucepan, and bring it to a simmer. Once simmering, remove from the heat and add your chopped chocolate. Leave the heat on though, and stir

15.) Once the chocolate is almost fully mixed, put the chocolate mixture back onto the heated oven top, and keep mixing until the chocolate is 100% combined, and the left mixture is gooey

15.) Once the chocolate is almost fully mixed, put the chocolate mixture back onto the heated oven top, and keep mixing until the chocolate is 100% combined, and the left mixture is gooey

16.) Leave the ganache to cool for about 20 - 30 minutes

17.) Once the ganache is cooled (as well as the cake itself,) 'plaster' it on top and on the sides of the cake. For me, there was quite a lot of icing left over - so I just ate it....

17.) Once the ganache is cooled (as well as the cake itself,) 'plaster' it on top and on the sides of the cake. For me, there was quite a lot of icing left over - so I just ate it....

18.) Enjoy your marbleised cake! Please like, comment and follow for more baking snap guides :3

  • 0.0c Butter
  • 1.0c Sugar
  • 1.0c Plain Flour
  • 1.0tsp Vanilla Essence
  • 0.0c Buttermilk
  • 0.0c Cocoa Powder
  • 0.0c Heavy Cream
  • 170.0g Dark Chocolate (chopped)
  • 2.0Tbsp Hot Water
  • 1.0tsp Baking Powder
  • 0.0tsp Salt
  • 3.0bnch Eggs