cake mixes
marble cake
Can’t decide if you’re a vanilla or chocolate cake lover? The beauty of this marble cake means you can have both! This fluffy cake is drizzled with dark choc ganache to take it to that extra indulgent level all while still being much lower in sugar compared to a regular marble cake!
ingredients
You will need
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 1 x Noshu 97% Sugar Free Dark Choc Baking Chips
- 1 x large bundt cake tin
for the vanilla cake
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 2 extra large eggs
- 100 g butter (or non-dairy spread), melted
- 3/4 cup milk/ nut milk or water
for the chocolate cake
- 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 2 extra large eggs
- 100 g butter (or non-dairy spread), melted
- 3/4 cup milk/ nut milk or water
for the ganache
- 150 g Noshu 97% Sugar Free Dark Choc Baking Chips
- 65 ml thickened cream
method
Preheat the oven to 170°C (160°C fan forced). Spray a large bundt tin with oil.
mix
- To make the Vanilla Velvet Cake batter, combine packet cake mix, milk (or water), eggs and butter (or non-dairy Spread) in a large mixing bowl.
- Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes until batter is fully combined and smooth. Place aside and repeat with the Rich Chocolate Cake Mix in a seperate bowl.
- Using a large spoon, dollop your Vanilla Velvet Cake batter randomly into your bundt tin leaving gaps for your Rich Chocolate Cake batter. Fill the gaps with your Rich Chocolate Cake batter then, using a skewer, swirl the batter to create a marble effect.
bake
- Bake in your preheated oven for 45 minutes, then remove and allow to cool in the tin while you make the dark choc ganache.
ganache
- To make the dark choc ganache, place your Dark Choc Baking Chips and cream in a small microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until completely melted and smooth.
decorate
- Turn your bundt cake out onto a cooling rack. Pour your Dark Chocolate Ganache over your cake so that it drips over the edges. Enjoy!
store
Keep chilled in an airtight container for up to 7 days.
