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Raspberry apple marble cake
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulgent raspberry and white chocolate marble cake with a sweet berry filling and creamy buttercream.
Ingredients:
  • 200g white chocolate, finely chopped
  • 200g butter, chopped
  • 125ml (1/2 cup) boiling water
  • 215g (1 cup) caster sugar
  • 150g (1 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 200g (1 cup) unsweetened pie fruit apple
  • 200g (3/4 cup) Greek yoghurt
  • 125g punnet raspberries
  • 330g packet Queen Royal Icing
  • 80ml (1/3 cup) cold water
  • Assorted pink and purple food pastes, to dye
  • Pastel-coloured cachous, to decorate
  • Sugar crystals, to decorate
  • 350g butter, at room temperature
  • 300g (2 cups) icing sugar mixture
  • 115g (1/3 cup) raspberry jam
  • 200g white chocolate melts
Instructions:
  • Preheat your oven to 170C (150C fan forced) and generously grease 2 17.5cm round cake pans. Line both the bases and sides with baking paper for easy removal.
  • In a heatproof bowl, combine chocolate, butter, and boiling water. Microwave on High for 1-2 minutes until smooth. In a separate large bowl, mix sugar, flours, and coconut. Make a well in the center and add chocolate mixture, apple, yogurt, and eggs. Whisk until smooth. Divide the batter evenly between the pans and bake for 50-55 minutes until golden and firm. Let cool completely in the pans on a wire rack before serving.
  • To make the buttercream, use electric beaters to whip the softened butter until creamy. Slowly incorporate the icing sugar, beating until light and fluffy. Gently mix in the jam until smooth (avoid overmixing to prevent splitting the icing).
  • Using a large serrated knife, cut the cakes in half horizontally. Place a piece of cake on a serving plate. Spread one-fifth of the buttercream, then add one-third of the raspberries, gently pressing them into the buttercream. Top with another piece of cake, pressing gently to secure. Repeat layering with half of the remaining buttercream, raspberries, and cake. Finish with a layer of cake, spread a thin layer of buttercream over the assembled cake, allowing some cake to show through. Chill in the fridge for 15 minutes. Spread the reserved buttercream over the cake to cover. Chill in the fridge before serving.
  • Prepare the marble bark by lining a baking tray with baking paper. Melt the chocolate in a heatproof bowl in the microwave on Medium until smooth. Spread the melted chocolate over the tray and use a palette knife to even it out. Swirl a skewer or toothpick through the food paste and chocolate to create a marbled effect. Allow it to set, then break it into pieces.
  • Whisk royal icing and cold water until thick and airy. Swirl pink food paste into mixture for marbled effect. Repeat with purple paste. Pour over cake on wire rack, let excess drip off. Drag colors for extra marbling. Set aside to set.
  • Place the cake onto a beautiful serving plate or cake stand. Gently press the marble bark onto the top, then sprinkle with the cachous and sugar crystals.

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