Double Chocolate Marble Cake [102] – Dorie Greenspan

Double Chocolate Marble Cake

  • Servings: 3
  • Difficulty: easy
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Double Chocolate Marble Cake

Adapted from Dorie Greenspan’s “Baking Chez Moi” pg34

I halved the recipe to make a smaller cake for 3, so I used a smaller loaf pan (8×4.5″) and reduced the baking time to 50 minutes. You can refer to CraftyBaking for ‘how to convert pan size‘ and pan size substitution chart. I think I may have overbaked the cake, the crust was slightly harder on the day and softened beautifully the next day. When I checked the cake at the 45-minutes mark, the tester inserted came out clean, but the recipe recommended a baking time between 80 to 90 minutes so I decided to give the cake another 5 minutes.

Cool the cake completely before slicing; cutting while warm will cause crumbling. Even better, store them tightly covered at room temperature for 12 hours for easier cutting. Cut with a sharp, thin-bladed knife, using a light sawing motion.

Review: This Double Chocolate Marble Cake is from Dorie Greenspan’s “Baking Chez Moi” which has many down-to-earth recipes. This cake has white chocolate and dark chocolate swirled through the mixture but the white chocolate can be omitted if desired. It is incredibly moist considering the proportion of butter to flour is not as high as that of Luisa Weiss’s marble cake(Classic German Baking book), it could be due to the amount of milk added. What I like most about the cake is that it is not sweet and does not have the coy buttery feel that I always find in other marble cakes. It is also extremely easy to make even for a novice baker. Nothing fancy but delicious nonetheless!


  • 1 cup (136g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 6 tbsp(85g/3oz) unsalted butter, room temperature
  • 1/2 cup(100g) sugar
  • 2 large eggs, room temperature
  • 3/4 tsp vanilla extract
  • 1/4 cup (60ml) whole milk, room temperature
  • 50g (2oz) white chocolate, melted and cooled
  • 50g (2oz) semi-sweet/bittersweet chocolate, melted and cooled


  1. Preheat the oven to 325F. Line a 8×4.5-inch loaf pan with baking paper, butter and dust with flour taping out excess. Set it on the baking sheet.
  2. Refer to the blog A Woman’s Paris ~ Joie de Vivre for the directions.
  3. Bake the cake for 45 minutes, or until a tester inserted deep into the center comes out clean. Check the cake at the halfway mark, about 25-30 minutes. If you find that the cake is beginning to brown too fast in the oven, cover it with a aluminum foil.
  4. Remove the pan from the oven, let it sit on a cooling rack for 10 minutes and then unmold to a wire cake rack. Lining the pan with baking paper makes it easier to unmold the cake. Let the cake cool completely. I serve the cake with salted caramel ice cream and they were delicious!

Dorie Greenspan Baking Chez Moi


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