4 Chocolate Marble Cake with Caramel Icing
Three chocolates in the batter, one as icing — ultra-chocolatey yet still easy
Hello foodies, we've reinvented a great classic of the patisserie: the marble cake. This time we make it even more chocolatey, in a 4-chocolate version — white, Milk chocolate and Dark chocolate in the batter, topped with an icing made from caramel chocolate. The best part? The signature pattern of this marble cake is created with a single pull through the batter. Let's get started on an ultra-chocolatey cake!
Ingredients
Cake batter
Step by step
Cake batter for the marble cake
Beat butter and sugar until fluffy
Take the butter out of the fridge about 30 minutes before you start — at room temperature it is much easier to work with. Put 75 g butter and 75 g sugar into a large Mixing bowl and beat the mixture for around 5 minutes on the highest setting until nice and fluffy.
Baking-stable milk Chocolate drops
white chocolate for melting
Baking powder 80g
Dark chocolate for melting
Beat in salt and eggs
Add a pinch of salt and 2 whole eggs. Beat the mixture for another 2 minutes on medium speed, so the eggs combine fully with the butter-sugar mixture.
Add milk, baking powder and flour
Pour in 63 g milk and add 1 tsp Baking powder using the Measuring spoon. Finally, add 140 g Flour to the mixture.
Baking powder 80g
Swiss White flour, 1 kg
Divide the batter into three bowls
Beat everything for 2 minutes on the highest setting until a smooth batter forms — the cake batter is now ready. For the marble pattern you now need three differently coloured batters: take three bowls and divide the mixture evenly, about 140 g per Bowl.
Working in three chocolates
Stir in the white chocolate
Preheat the oven to 170 °C fan. Melt 50 g white chocolate in the microwave for one minute at 600 watts and stir it through well so it melts completely. Add it to one of the three bowls and stir until you get an even mixture.
white chocolate for melting
Milk chocolate into the second batter
Do exactly the same as with the white chocolate, this time with 50 g Milk chocolate: melt, stir through well and work into the second Bowl.
Baking-stable milk Chocolate drops
Dark chocolate into the third batter
Finally, the 50 g Dark chocolate — the process stays the same as with the two previous colours. Now you have three batters in three shades, and that's exactly what creates the pattern later on.
Dark chocolate for melting
Marbling and baking
Fill the batters into piping bags
Fill the three cake batters into three large piping bags — a Measuring cup as a holder helps you fill them neatly. Spray the cake tin with Non-stick spray, so the cake can later be released without any trouble.
250ml Non-stick spray
Disposable piping bag - 41cm - 24 pcs
Pipe alternately into the tin
Pipe the different cake batters into the tin, alternating between them. Small portions in turn rather than three layers — this is how the classic marble pattern is created.
Adjustable cake tin
Draw the pattern with a skewer
Now for the marbling: take a wooden skewer and carefully draw an "S" through the batter. Don't mix too much — otherwise the colours blend together and when you cut the cake there'll be no pattern left to see.
Wooden skewers 30cm
Bake for 45 minutes and chill
Bake the cake for 45 minutes in the middle of the preheated oven. Then check with the tip of a knife: if it comes out clean, it's done — if batter still sticks to it, give it another 5 minutes. Let the cake cool completely before releasing it from the tin. Place it on a Cake rack and put it in the freezer for 30 minutes: on that, the icing will later set nicely.
Rectangular cooling rack
Chocolate icing and decoration
Melt the caramel chocolate
For the icing we use Caramel chocolate for melting (Deco melts). Melt the entire contents in the microwave for one minute at 600 watts, then stir through well. Pour it into a Measuring cup. Take the cake out of the freezer and set the Cake rack on a drip tray — or straight into the icing set with rack and container.
Chocolate for melting "Caramel"
Icing set - rack and container
Measuring cup 1 litre
Pour the icing over the cake
Pour the chocolate icing evenly over the cake so it is covered all over. Let it drip for about 5 minutes before carefully setting the cake onto a platter or a pretty plate.
Sprinkle with shavings and brittle
Finally, sprinkle over a few Chocolate shavings with caramel flavour and a little roasted Hazelnut brittle — while the icing is still moist, everything sticks on its own.
Chocolate shavings - chocolate with caramel flavour
Roasted Hazelnut brittle, 200 g
4 Chocolate Marble Cake
Ingredients
Cake batter
Decorations
Preparation
- Beat: Beat 75 g butter and 75 g sugar for 5 min. until fluffy.
- Eggs: Beat in a pinch of salt and 2 eggs for 2 min.
- Dry: Add 63 g milk, 1 tsp baking powder, 140 g flour, beat for 2 min.
- Divide: Divide the batter into three bowls, about 140 g each.
- Chocolate: Melt 50 g each of white, milk and dark chocolate and stir in.
- Marble: Pipe alternately into the tin, draw an S with the skewer.
- Bake: 45 min. at 170 °C fan, cool, 30 min. in the freezer.
- Ice: Melt the caramel chocolate, pour over the cake, let it drip.
- Decorate: Sprinkle with chocolate shavings and Hazelnut brittle.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Baking-stable milk Chocolate drops
white chocolate for melting
Baking powder 80g
Dark chocolate for melting
Chocolate for melting "Caramel"
Swiss White flour, 1 kg
Chocolate shavings - chocolate with caramel flavour
Roasted Hazelnut brittle, 200 g
250ml Non-stick spray
Equipment
Adjustable cake tin
Plastic Measuring spoon
Box for cake/Bûche
Rectangular cooling rack
Icing set - rack and container
Wooden skewers 30cm
Measuring cup 1 litre
Disposable piping bag - 41cm - 24 pcs
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
Cold butter can't be beaten until fluffy — it stays in lumps and the marble cake turns out dense rather than light. 30 minutes at room temperature is enough.
With the Piping bag you dose small portions in turn, and that's exactly what gives the fine pattern. To fill, place the bag in a Measuring cup — that keeps the cake tin clean.
Sprinkle on shavings and Hazelnut brittle while the chocolate icing is still moist. Once it has set, nothing sticks anymore and it all rolls off.
FAQs
Then it was stirred too much during marbling. A single, calm pull with the wooden skewer in the shape of an "S" is enough — every extra round blends the three batters together until only a uniform brown is left. Less really is more here.
Yes. We set an adjustable cake tin to 20 cm; any cake tin around 20 cm long works just as well. The only important thing is the Non-stick spray, so the cake with its pattern can be released intact.
Those 30 minutes make the difference. On a cold cake the chocolate icing sets immediately and stays even; on a lukewarm one it runs off thinly and turns patchy.
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Comments
Wunderbares Rezept
By: Katja On 2026-09-19Vielen herzlichen Dank für das tolle Rezept. Sehr einfach, gelingt gut. Ich wusste nicht, dass Marmorkuchen so einfach zu backen ist.
Replied by: Alessandra Z On 2026-10-16