Halloween Marble Cake
Ghosts, pumpkins and bats in every slice
Hello foodies,
when you cut into this marble cake, suddenly little ghosts, bats and pumpkins are looking back at you! Instead of random marbling, real Halloween motifs are hidden in the dark cocoa batter, in every single slice.
The trick behind it is not hard at all: first you bake three coloured cakes in white, orange and purple. From the slices you cut out ghosts, pumpkins and bats, place them in rows in the cocoa batter and bake everything once more. On top go ganache, "soil" made from Hüppen flake and plenty of autumnal decoration.
And if you're in the mood for even more Halloween: with a little extra coloured batter, cake offcuts remain after cutting out, and from these we conjure our monster balls. How much batter you need for them, we'll reveal to you in the tips.
Ingredients
Light batter (for white, orange and purple)
Cocoa batter
Extras
Step by step
Baking the colourful cakes
Mixing the light batter
Preheat the oven to 180 °C fan-assisted and grease three cake tins. Beat the margarine, sugar and vanilla sugar in the stand mixer until creamy, until the mixture is pale and airy. Add the eggs one at a time and mix each one well before adding the next.
Folding in the flour and milk
Mix the flour and baking powder and sieve them over the batter. Alternately mix in the flour and milk briefly, until you have a smooth batter. Don't stir longer than necessary, so the cake stays nice and light.
Dividing and colouring the batter
Divide the batter into three equal portions. One third goes into the first tin in its natural white colour. Colour the other two strongly with gel colour: orange and violet. It's better to use a little more colour, as it will become lighter during baking.
Rectangular cake tin 30 x 10.5 x 7 cm
Progel gel colour: Orange
Progel gel colour: Violet
Mini cookie cutter set "Halloween"
Baking and cooling
Fill the orange and the violet batter into the other two tins, smooth the surfaces and bake all three cakes for 45 minutes at 180 °C fan-assisted. Do the skewer test and let the cakes cool completely.
Cut out motifs
Cut into slices
Remove the cakes from the tins and cut them into 2 cm thick slices. You'll need the tin from the white cake again straight away: just clean it and grease it again.
Cut out motifs
Cut a motif out of each slice: ghosts from the white cake, pumpkins from the orange cake and bats from the purple cake. Lay the motifs close together in a long row, as long as your loaf tin. Put whatever is left over into a tin: these are the ingredients for our monster balls!
Rectangular cake tin 30 x 10.5 x 7 cm
Progel gel colours: Orange
Cocoa powder, 1 kg
Mini cookie cutter set "Halloween"
Assemble the marble cake
Mix the chocolate batter
For the chocolate batter, mix the ingredients together just as you did for the light batter and add the cocoa powder at the end.
Place the motifs
Spread some chocolate batter over the bottom of the tin. Place the first row of motifs in it and cover them with chocolate batter so they hold. Then comes the next row, again with chocolate batter on top, and finally the third row. Arrange the rows slightly offset and at different heights, so that every slice looks different.
Smooth out and bake
Cover everything with the remaining chocolate batter and smooth the surface. Pipe a thin strip of soft butter lengthways down the middle: this way the cake cracks neatly in a straight line while baking, instead of rising unevenly and shifting the motifs. Bake the cake for 45 minutes at 180 °C fan oven and then let it cool down completely.
Decorate
Pipe the ganache
Bring the whole cream and butter to the boil, pour both over the chopped Dark couverture, let it stand briefly and then stir to a smooth, glossy ganache. Let it set slightly, fill it into a Piping bag and pipe it in stripes onto the cake.
Sprinkle the Hüppen earth
Mix the Hüppen flake with the Cocoa powder: the «earth» is ready. Sprinkle it onto the still soft ganache and press it on lightly.
Cocoa powder, 1 kg
Hüppen flake - 100 g bag
Orange/black/white sprinkles
Sugar decoration "Pumpkin" - 6 pcs
Decorate
Now you can get creative: mushrooms, autumn leaves, ghosts, pumpkins, bats and Sprinkles, arrange everything on the cake however you like. Every Halloween marble cake turns out a little different!
Sweet decoration mini mushrooms, 20 g
Halloween sugar decoration 3D ghost, 3 pieces
Edible paper leaves
Halloween sugar decoration spooky pumpkins, 8 pieces
Halloween marble cake
Ingredients
Light batter (for white, orange and purple)
Cocoa batter
Also needed
Ganache
Hüppen earth
Decoration
Method
- Light: Mix the light batter, divide into thirds, colour one orange and one purple, bake 45 min at 180 °C convection.
- Motifs: Cut the cake into 2 cm thick slices, cut out ghosts, pumpkins and bats.
- Cocoa: Mix the cocoa batter, layer rows of motifs alternating with cocoa batter in the tin.
- Baking: Pipe the butter stripe into the middle, bake 45 min at 180 °C convection.
- Decor: Pipe the ganache, sprinkle with Hüppen earth, decorate as you like.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
Gel colours Progel: Orange
Gel colours Progel: Purple
Swiss white flour, 1 kg
Cocoa powder, 1 kg
Hüppen flake, 100 g bag
Sweet decoration mini mushrooms, 20 g
Sugar decoration Autumn mood, 8 pieces
Sugar decoration Halloween 55gr
Sprinkle decor Halloween mix 4 in 1, 100 g
Sugar decorations pumpkin, zombie, mummy and hat
Bourbon vanilla seeds, 5 g
Orange/black/white sprinkles
Halloween Sugar decoration 3D ghost, 3 pieces
Sugar decoration "Pumpkin" 6 pcs
Edible paper leaves
Green leaves made of edible paper
Halloween Sugar decoration Spooky Pumpkins, 8 pieces
Baking powder 80g
Vanilla sugar
Dark couverture drops 2.5 kg
Dark couverture drops 500 g
Accessories
Rectangular cake tin 30 x 10.5 x 7 cm
Piping bag - 30cm - 24 pcs
Mini cookie cutter set "Halloween"
Adjustable cake tin 20 to 30 x 10.5 cm
Adjustable rectangular cake frame, stainless steel
Delivery in 1 to 2 working days · Free shipping from CHF 100
Lovely with it
Not necessary for the recipe, but it goes well.
Cookie cutter Halloween Gespenst
Cookie cutter Halloween Fledermaus
Cookie cutter Halloween Kürbisgesicht
To make sure it works
Would you like enough cake offcuts for our monster balls after cutting out the shapes (about 1 kg)? Then for the light batter, mix the larger quantity: 800 g flour, 500 g margarine, 500 g sugar, 8 eggs, 500 ml milk, 16 g vanilla sugar and 30 g baking powder. Everything else stays the same.
Place the motifs very close together in each row. Only then will you find a ghost, a pumpkin and a bat in every slice.
Cut the coloured cakes only once they are completely cold, ideally baked the day before. Then they won't crumble and the motifs will have clean edges.
Frequently asked questions
It ensures the cake splits open exactly down the middle as it bakes. That way it rises evenly, and the motifs inside stay in place.
Simply mix more light batter; you'll find the quantities in the tips. That way about 1 kg of cake offcuts remain after cutting out, just right for our monster balls.
Of course! Any cookie cutter that is about 2 cm deep and fits your cake tin will work. The only important thing is that the colour stands out well against the cocoa batter.
Print recipe
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