Marble in Reverse with Custom Rose Blend Ganache Glaze


Preparation info

  • Difficulty


  • Serves

    12 to 14

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 45 to 55 minutes

Most marble cakes are yellow cake with swirls of chocolate. Woody and I envisioned the reverse—a chocolate cake with swirls of yellow cake. The most unusual feature is that there is no need to marble the batters, as the natural convection of the baking process creates attractive zebralike swirls. The glaze could well be the most luscious of all ganache. It is my custom blend of white and dark chocolate, and the result is a milk chocolate that is perfectly balanced, rich, and creamy.



bittersweet chocolate, 60% to 62% cacao, chopped . 4.6 ounces 130 grams
5 (to 8) large egg yolks, at room temperature ¼ cup plus 2 tablespoons (89 ml) 3.3 ounces 93 grams
sour cream ¾ cup, divided 6.4 ounces 181 grams
pure vanilla extract 2 teaspoons (10 ml) . .
bleached cake flour (or bleached all-purpose flour) cups (or 2 cups), sifted into the cup and leveled off 7.9 ounces 225 grams
superfine sugar 1 cup plus 2 tablespoons 7.9 ounces 225 grams
baking powder, preferably Argo (see Notes) 1 teaspoon . 4.5 grams
baking soda ½ teaspoon . 2.7 grams
fine sea salt teaspoon . 2.2 grams
unsalted butter (65° to 75°F/19° to 23°C) 14 tablespoons (1¾ sticks) 7 ounces 200 grams

Special Equipment

One 10 cup metal fluted tube pan (see Notes), coated with baking spray with flour


Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).

Melt the Chocolate

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted. Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid.

Mix the Liquid Ingredients

In a medium bowl, whisk the egg yolks, ¼ cup/2.1 ounces/60 grams of the sour cream, and the vanilla just until lightly combined.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Transfer just under one-third ( cups/10.6 ounces/300 grams) of the yellow batter to a bowl.

Make the Chocolate Batter

Scrape the melted chocolate into the remaining batter in the mixer bowl and mix on low speed just until uniform in color.

Fill the Cake Pan

Spoon slightly more than one-third of the chocolate batter (9.3 ounces/265 grams) into the pan. Use a small offset spatula to smooth it evenly and then make a shallow trough in a ring around the middle of the batter.

In order to maintain distinct bands between the batters, spoon dollops of batter, pushing them off the spoon, letting them drop onto the batter beneath. Then use the offset spatula to press down the batter to form a ring. The layering of the bands has to be done in a timely manner to minimize the activation of the baking powder.

Spoon about one-quarter of the yellow batter (2.6 ounces/75 grams) into the center trough of the chocolate batter and smooth it in place.

Spoon a little less than one-third of the remaining chocolate batter (4.8 ounces/135 grams) over the yellow batter and spread it evenly to reach the sides and middle of the pan.

Spoon a little less than half of the remaining yellow batter (3.5 ounces/100 grams) in a ring over the chocolate batter.

Spoon a little less than half of the remaining chocolate batter (5.3 ounces/150 grams) over the yellow batter and spread it evenly to reach the sides and middle of the pan.

Spoon the remaining yellow batter in a ring over the chocolate batter.

Finish by spooning the remaining chocolate batter over the yellow batter and spread it evenly to reach the sides and middle of the pan.

Bake the Cake

Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. During baking, the cake will rise above the center tube, but on cooling it will be almost level with the sides of the pan.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it up and down until it moves slightly. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray. Cool completely before glazing or wrapping airtight.

Make the Ganache Glaze

See recipe.

Compose the Cake

Set the cake on a serving plate. Pour the glaze evenly over the top of the cake, letting it drip down the sides and pool slightly on the serving plate.


Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.

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