Ingredients:
Marbled sponge cake dough
180 g of soft butter
300 g of sugar
3 eggs (150 g without shell)
300 g of T55 flour, preferably
9 g of chemical yeast
3 pinch of fleur de sel or normal salt
300 ml of whole cream a room temperature
30 g unsweetened cocoa powder
15 g flour
2 teaspoons liquid vanilla (powder or pods and a half)
Syrup for punch (for 1 cake)
75 ml water
23 g sugar
1 teaspoon liquid vanilla or 7 g of rum
You can make more syrup to soak the cake a little more if it has dried in your oven (For me it was more than enough.)
Dark chocolate ganache (if using tubular mold)
You can use a robot coupe (mixer) or a robot with a K blade like Kitchenaid.
Cream the butter, sugar and salt.
Add the sifted flour (300 g) with the yeast and mix well.
Add the eggs one at a time while mixing.
Gradually add the liquid cream as soon as the eggs are incorporated into the batter. Mix well to get a smooth paste.
Divide the dough into two equal parts (608 g or so)
To divide the dough, weigh the bowl you are going to use empty. You will have about 2 times 608 g of dough.
Add the cocoa (30 g) to one part and the 15 g flour and vanilla to the other. Mix well.
Place each dough in a pastry bag or freezer bag.
Butter and coat bottom and sides of regular cake pan or
tube cake pan, as well as tube and inside of lid. Line the bottom with parchment paper.
Alternate the vanilla bean paste and the chocolate paste, poaching the vanilla bean paste first in a W shape.
Place the chocolate paste on top in the same W shape. Watch the video to better understand.
Tap the pan against the work surface to smooth the top.
Put some softened butter in a small pocket or freezer bag. Pipe it in a net in the center of the mold along the entire length.
Put the mold in the fridge overnight or 1 hour in the freezer if you’re in a hurry.
After the cold rest time, preheat the oven to 150° preferably in ventilated heat.
Bake for 1h30. A toothpick inserted into the center of the cake should come out dry.
Proceed in the same way for the mold with tube. Tube alternating the two pastes until the hole then insert the tube.
Continue with the piping, alternating the vanilla paste and the chocolate paste. Tap pan against work surface to smooth top and close with lid.
Bake without rest for 1 hour 30 minutes at 150°, preferably ventilated heat.
The soaking syrup:
Prepare it towards the end of cooking the cake because it must be lukewarm.
Combine the water and sugar and bring to a boil over medium heat. Mix to dissolve the sugar. Do not boil so as not to evaporate the water.
Remove from heat and add liquid vanilla or rum.
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