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Tejasvi Chandela
Marble Rocher Cake is a rich, dense cake. Chef Tejasvi Chandela shares the recipe for this layered cake.
Preparation Time
10-15 Min
Cooking Time
35 Min
Meal Type
dessert
Difficulty
MEDIUM
3 eggs
2 cups castor sugar
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1 1/4 cups milk
1 1/4 cups vegetable oil
1 tsp vanilla essence
1 tsp cocoa powder
200 gms melted dark chocolate
70 gms chopped almonds
chocolate whipped cream for garnish
edible flowers for garnish
chocolate chunks for garnish
In a bowl, beat the eggs and sugar using an electric beater.
Add all-purpose flour, baking powder, milk, vegetable oil, vanilla essence and fold the mixture.
Divide the batter into two bowls. Add cocoa powder to one bowl and mix well.
Pour the plain cake batter into a lined cake tin followed by the other batter.
Bake in a preheated oven at 180 C for 30-35 mins.
Mix chopped almonds and melted dark chocolate in a bowl.
Unmould the cake and pour the rocher mixture over the cake.
Set the cake in the refrigerator and garnish it with chocolate whipped cream, edible flowers and chocolate chunks.
Marble cake is named such due to its streaked appearance that comes from mixing dark and light batter, usually a mixture of vanilla and chocolate. Rocher is a mixture of melted chocolate and chopped almonds that is poured over the marble cake to give the cake a glazed rich look and a delicious taste.
Chef Tejasvi’s Marble Rocher Cake with vivid swirls and dense, moist sponge is a sure shot winner.
