Where there is cake there is hope. And there is always cake.
Dean Koontz

Chocolate Caramel together in a cake mean ultimate happiness!
I have actually stopped asking myself which one I like best: chocolate or caramel. I simply combine them in one dessert! It brings sweet and sinful together on a plate, in each bite. All that is left to be done is wallow in the pleasure with a cup of coffee. Think about the warm, cosy embrace of caramel with deep, dark fudgey chocolate streaks mixed into it. Need I say more?!

The idea of marbling two different colored batters into a cake originated in early nineteenth-century Germany. Traditionally a mix of molasses or any other dark colour ingredient ( fruits like strawberry) was swirled into a vanilla cake batter to create a marbling effect, flavoured with almond extract.

While the marble cake remained popular throughout the 19th and 20th centuries, chocolate substituted molasses in many versions outside Germany. In my version of this cake, I substitute the plain vanilla base with caramel flavoured cake, which means no white sugar at all. Flavoured with cinnamon or all spice, while baking it becomes a temptation difficult to wait for till it emerges from the oven.

This mix-everything-in-one-bowl-cake is perfect for a lazy weekend treat, picnic or late night dessert craving.


3 cups all-purpose flour
2+1/4 cups brown sugar
1 cup butter, softened
3/4 cup milk
1+1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon or all spice
1+1/2 teaspoons vanilla
5 eggs
200 grams dark or milk chocolate

This Is What You Do:

Heat oven to 175 degrees C. Grease and flour two 7 inch bundt cake or loaf pans.

Mix all ingredients except chocolate in a big mixing bowl, beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes.

Pour 3/4 batter in pans, save the remaining 1/4 to mix with chocolate. Do not fill the pans more than half because we still have to add the chocolate mixed batter and the cake will need room to rise.

Melt chocolate in a microwave safe bowl at 30 seconds intervals till it’s like sauce.
Stir the chocolate sauce into the remaining batter. Pour the chocolate batter at gaps over the caramel batter. With a butter knife cut through the batters and slightly mix the two to make a swirly pattern. Do not over mix or during baking they will become one.

Bake for 30-35 minutes or until a wooden pick inserted comes out clean. Cool for 10 minutes before inverting onto a plate. Serve with caramel or chocolate sauce or as is. Enjoy with a good cup of coffee or black tea !

Want to make it more sinful? Try Caramel Sauce recipe for icing.

Serves 16

4 Replies to “Chocolate Caramel Marble Cake”

    1. Thank you for stopping by the blog and taking time to comment, dear Kushi πŸ™‚ This is my favourite tea time treat πŸ™‚

  1. Reading through the post I imagine a perfect, full bodied decadent loaf of yumminess. Oh what an extraordinary sensual delight a bite into a slice of this delicious cake would lead to. My favourite flavours chocolate n caramel married into one, oh God it simply cannot get better than this. I will drown into the imaginary taste of this cake with its creamy, sugary, gooey, mushy , chocolatey, carameley, with notes of spice,taste galore , hoping that no one will wake me from my trance. Dear Maria once again salute your love filled, perfect bake.

    1. My dear dear Piyali! Once again your words have transported me to cloud nine, totally swept me off my feet πŸ™‚ πŸ™‚ The cake was really all that you have described, the caramel base very light and the chocolate streaks quite fudgy. I’m so happy to know that we share yet another passion- that for chocolate and caramel combination πŸ™‚
      A million thanks for stopping by the blog and taking time to read the post. You are a sweetheart! xx

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