Every day should be a cake day, especially when it’s this super easy whisky and chocolate marble cake with raspberries. It ticks those all important boxes of being easy to make, quick, super tasty and looks a dream.
For me baking has to be easy otherwise it’s a chore and I just won’t do it unless I really have to. During lockdown I’ve been making cakes every week. It’s been a treat for the family. Something to look forward to at the weekend.
Like all my cakes this chocolate marble cake uses flavour to carry it forward. There is nothing difficult in the baking. And there is certainly nothing fancy in the decorating of this simple cake.
Ingredients for marble cake
Unsalted butter (I always use unsalted butter in my recipes because I like to be in control of the salt I use) and caster sugar (that’s super fine sugar in USA). Eggs and self raising flour/cake flour.
Greek yogurt is always my choice for cooking and baking. Really just because it’s my favourite yogurt and I always have it in the fridge. Use any plain yogurt.
Cocoa powder – always buy good quality here to get the very best chocolate flavour for your cake. And whisky. Did I mention there was whisky in this marble cake? Oh yes there is.
Okay you can miss out the whisky but then it wouldn’t be a whisky chocolate marble cake, just a chocolate marble cake. You’re choice!
There is, as always, some serious frosting going on with this super tasty marble cake. I’ve opted for chocolate frosting flavoured with whisky of course. This is a standard chocolate buttercream recipe.
I use dark chocolate (at least 70% cocoa solids) as I like the richness and taste. To be honest I find milk chocolate too sweet and sickly. Hey, maybe that’s just me though. Unsalted butter (again), icing sugar, a dash of vanilla extract and the all important whisky.
Obviously the last ingredient is just to loosen it up and has nothing whatsoever to me liking whisky!
The inspiration for this cake
Actually it was Idgy, my daughter. When I asked her what sort of cake she fancied for the weekend she suggested a mixture, a marble cake. Well, her favourite cake is chocolate so it just had to be a chocolate marble cake.
As for the whisky part. It was Mr X’s birthday during the week so this cake was a bit of a celebration too. He loves his whisky so I was pleasing everyone with this whisky and chocolate marble cake.
The raspberries are just perfect with dark chocolate. It’s a great flavour combination. The soft juiciness of the raspberries goes perfectly with the crumb of the cake and the rich chocolate frosting.
I decided to make this cake using my trusty old French savarin cake mold for this one. It’s a very simple round cake tin with a hole in the centre. It’s a bit like a Bundt tin but thinner and flatter. The same height as a normal sandwich baking tin.
My ring tin measures 20cm/8″. Yes, it’s another small cake. All my cakes are made small as there are only three of us so making a big cake isn’t worthwhile for me. Besides, you can easily get 8 slices out of this chocolate marble cake.
The great thing about using a savarin/ring mold is that you can fill the centre of the cake with something tasty. Like the raspberries I’ve used here.
How to make this marble cake
Making a marble cake is just like any other sponge cake. The only difference is that once you get your cake batter done you want to split the mixture into two parts. One part just keep as it is. The other part of the cake batter add your cocoa powder ro make that the chocolate cake part.
You then just dollop the different batters into your prepared cake tin and you can swirl them about a bit if you like.
Decorate the cake
I’ve used fresh raspberries and toasted flaked almonds to decorate my whisky chocolate marble cake. You could use strawberries or any other berries you have on hand. You can even leave the centre empty. It just looks rather lovely to cut into this delicious cake and have all those luscious raspberries tumble out.
It takes this simple marble cake from a tea table standard to a delightful dessert. And all with just a punnet of raspberries!
How long will this cake keep
Since it has fresh raspberries in the centre you’ll have to keep it in the fridge. Use within a couple of days. You can of course freeze the actual marble sponge cake itself by wrapping well in cling film and foil and storing in freezer for up to three months.
Looking for more fun and easy cake recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Super easy whisky chocolate marble cake with raspberries
- savarin/ring cake tin 20cm/8"
- 125 g unsalted butter
- 125 g sugar caster sugar
- 2 medium eggs
- 125 g self raising flour
- 1 tbsp plain yogurt
- 1 tbsp Scotch whisky
- 2 tbsp cocoa powder
- 50 g dark chocolate 70% cocoa solids
- 100 g unsalted butter
- 1 tsp vanilla extract
- 1 tbsp Scotch whisky
- 50 g raspberries
- 2 tbsp caster sugar
- 1 tbsp Scotch whisky
- 150 g raspberries
- 4 tbsp flaked almonds
- Preheat oven to 180C and grease 8"/20cm Savarin/ring tin
- Beat together the butter and sugar till light and fluffy
- Add the eggs one at a time and the flour, Scotch whisky and yogurt and stir well to combine
- divide cake batter into two parts and add the cocoa powder to one part then spoon into prepared cake tin, you can swirl them together or just keep as blobs of colour
- bake for approx 30 minutes till the cake is golden and just coming away from edges of tin. A skewer should come out clean and cake bounce nicely when you gently touch it
- let cool for 5 minutes in tin then turn out on to wire rack to cool completely
- Beat together all ingredients and spread over cake once it is completely cool
- heat the 50g raspberries with sugar and whisky till sugar dissolved, raise temperature to boil then lower to simmer till thickens slightly and press through a sieve – cool completely
- Toast the almonds in a dry pan for about 1 minute just till turning golden and aromatic and tip out of pan to stop cooking
- Place remaining raspberrins in centre hole of cake and drizzle over the syrup then sprinkle with toasted almonds