The Great Australian Bake Off

Chocolate meets cherry in this moreish marble cake.


  • Marble cake

  • 230g unsalted butter, at room temperature

  • 350g caster sugar

  • 6 eggs (300g), at room temp

  • 1 tsp vanilla paste

  • ½ tsp salt or to taste

  • 400g cake flour

  • 2 tsp baking powder (10g)

  • 100ml milk, warmed

  • 2 tbsp dark cocoa powder, sifted

  • Red food dye gel

  • Cherry jam

  • 300ml cherry juice from morello cherries, (cherries from jar to be used for assembly too, dry them sieve, towel)

  • 1.5-2 tsp pectin (lotus citrus pectin medium set)

  • 40ml kirsch

  • 2 punnet raspberries

  • Whipped cream

  • 400ml whipping cream

  • ½ tsp vanilla bean paste

  • Chocolate glaze

  • 4 gelatin leaves, platinum strength (or 2 tsp gelatin powder to set 500ml)

  • 225g sugar caster

  • 150g dark chocolate 70%

  • 30g cocoa powder Dutch processed

  • 65ml heavy cream

  • Toffee almonds

  • 300g flaked almond

  • 100g caster sugar

  • Salt ½ tsp or to taste

  • Equipment

  • 2 x 23 cm diameter spring form baking tins.


  • 1.

    For the cake, preheat oven to 170°C conventional. Line 2 baking tins with baking paper, butter, flour (light coat), place slightly damp towel around each cake tin secure with safety pin.

  • 2.

    Beat butter high speed, 5 minutes, lower speed, add sugar gradually to mixer, add eggs, one by one, beating at high speed, add vanilla paste. Whisk dry ingredients together with hand whisk. On slow speed, add mixed dry ingredients, fold through at end.

  • 3.

    Weigh all of mixture 1.2kg, divide into 2, add whisked warm milk and cocoa to 1 bowl; combine.

  • 4.

    Place each mixture in piping bag 1.5cm. Into each baking tin, pipe alternating circles of choc and yellow mixtures, not touching outside, centre outward until filled. Tap to remove air pockets. Use skewer to twirl from centre out.

  • 5.

    Bake for 30 minutes or until skewer comes out clean, leave in tin 10 minutes on cake rack. Place in double layer of glad wrap, in freezer to cool, 30 minutes minimum.

  • 6.

    For the cherry jam; place cherry juice and pectin in saucepan, whisk till combined, bring to simmer, cook till jam consistency, pour cherry jam over each cake ½, return to freezer.

  • 7.

    For the dark chocolate glaze; chilled water, 4 gelatin sheets (10g) 125ml water, 225g caster sugar heat to dissolve sugar, then add 150g dark chocolate, 30g cocoa powder sifted, whisk, 65 ml thickened cream. At 60°C, add the gelatin, squeeze dry from cold water, add whisk, strain, blend: bar mix, strain again. Cool to just under 29°C (28.8°C) or till runny consistency. Separate into 2 bowls, add red food gel into 1 and mix to combine at 37°C.

  • 8.

    For the toffee almonds; roast almonds, leave to cool on baking paper, melt sugar to form dark toffee. Pour toffee over almonds, process till 0.5cm diameter pieces.

  • 9.

    Whip cream under cool conditions, then reserve in fridge.

  • 10.

    To assemble, place 1st cake layer – upside down with cherry jam on top, add cherries, praline, some cream (if cool enough <30°C). Cake layer with jam on top, cake should be <35°C (ideally <29°C, at glaze temp 30°C). Glaze with concentric rings, skewer to get marble effect. Chill in fridge 5-10 minutes. Decorate with raspberries


This recipe has not been edited or tested by the Bake Off Food Department.

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