Marble rocher cake

200 g butter, room temperature
220 g golden caster sugar
vanilla seeds from 1/3 vanilla pod
orange blossom water to your liking
pinch of sea salt
4 medium eggs, room temperature
280 g all-purpose flour
1,5 tsp baking powder
1/2 tsp soda
125 g full-fat neutral yogurt
3 tbsp cacao + 2 tbsp milk
10 g butter to add on top

praline:
4 tbsp praline

top:
150 g milk chocolate, pieces
75 g 70% chocolate, pieces
55 ml neutral oil
80 g chopped, roasted hazelnuts


Preheat the oven to 175°C. Line a baking pan (about 20 x 23 x 12 cm) with baking paper.

Place butter, sugar, vanilla seeds, and sea salt in a bowl. Beat with a hand whisk or in a stand mixer for about 5 minutes, until creamy. If using orange blossom water, add it 30 seconds before finishing. Meanwhile, beat the eggs in a separate bowl with a fork until smooth. When the butter mixture is ready, slowly add about 1/4 of the eggs and beat until smooth. Only when fully incorporated, add the next portion of eggs. If the mixture starts to split and get grainy, add a tablespoon of flour and whisk it in. Continue until all eggs are added. The warmer the eggs, the less likely the mixture will split.

Once the eggs are fully incorporated, turn off the mixer. Sift the flour, baking powder, and baking soda together, then add them to the batter. Add the yogurt and mix until smooth. Be careful not to overmix.

Divide the batter into almost two parts, leaving slightly more of the vanilla batter. Add the cocoa powder and milk to the smaller portion, and mix until just incorporated.

Layer the batter in the pan, alternating between vanilla and chocolate batter. I like to start with 4 tbsp of vanilla batter, followed by 4 tbsp of chocolate batter. Then, add praline between the layers. Top with the remaining batter, alternating again (like a chessboard pattern).

Use a knife to swirl through the batter, moving from one side to the other, to create the marble effect. Cut the remaining 10 g butter into small strips (about 5 mm) and place them on top of the batter.

Place the pan in the oven, one rack below the middle, and bake for about 50-55 minutes, or until a toothpick inserted in the centre comes out clean. Remove the cake from the oven and cool for 5 minutes in the pan. Then, carefully lift the cake out using the baking paper and place it on a cooling rack to cool completely.

Prepare the topping. Add both chocolates to a bowl and place it over a kettle of boiling water (ensuring the bowl doesn’t touch the water, only the steam). Stir occasionally until the chocolates melt. Once melted, remove the bowl from the steam and stir in the oil. Add the chopped roasted hazelnuts and mix well. Allow the chocolate mixture to cool until it’s still liquid but slightly firmer so it drips slowly over the cake. 

Apply the topping. If the chocolate is still too runny when you’re ready to pour it over the cake, place the cake in the freezer for 10 minutes to firm up.

Place the cake on a wire rack over a baking tray to catch any drips. Pour the chocolate over the cake, allowing it to drip down. Re-pour any drips over the cake.

Serve. Let the chocolate topping firm up before serving. Though I love to eat it the day it’s baked, when the outside is crisp and the inside is moist, store any leftovers in an airtight container.