Chocolate and Gingerbread

Marble Cake
By: Pastrybysaloni in partnership with Valrhona
USA

For Chocolate and Ginger loaf

cake:
• 250ml Vegan Milk, warm
• 15ml (1tablespoon) White
Vinegar
• 70ml Vegetable Oil
• 100g Granulated Sugar
• 100g Light Brown Sugar
• 2 teaspoons Vanilla Extract
• 220g All Purpose Flour
• 1+1/2 teaspoons Baking
Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 2 teaspoons Ground Ginger
• 1 teaspoon Cinnamon Powder

For Chocolate Batter:

• 75g Oriado Chocolate (60% Dark Chocolate by Valrhona)
• 25g Cocoa Powder
• 60ml Water, warm

For Gingerbread Batter:

• 15ml (1 tablespoon) Unsulphered Molasses

For Chocolate Glaze:

• 250g Oriado Chocolate (60% Dark Chocolate by Valrhona)
• 30ml Neutral Oil
Method: -
Loaf Cake:
- Preheat the oven to 350°F (180°C) and prepare an 8inch or a 9inch loaf pan
by lightly greasing the bottom of the pan and the sides of the baking sheet
with oil and line it with an overhang of baking paper. In a medium sized
mixing bowl combine vegan milk & white vinegar. Allow this mixture to sit
for a few minutes until it is slightly curdled. Add oil to the milk mixture and
mix using a hand whisk until fully combined.

- Add granulated sugar, light brown sugar and vanilla extract, mix using a whisk
unKl the sugar is dissolved. In a separate
bowl combine all the dry ingredients: all-
purpose flour, baking powder, baking
soda salt, ginger, and cinnamon powder.
Add dry ingredients into the liquid
ingredients in three small addiKons,
whisking in between each addiKon. In a
heatproof bowl melt Oriado chocolate, to
this add cocoa powder and warm water.
SKr this mixture unKl it is smooth. Pour
1/3 of the prepared cake baSer. Mix
gently to get a smooth baSer. Add 1
tablespoon of molasses to the remaining
cake baSer and sKr unKl fully combined.

- Pour the batter into the prepared loaf pan. Pour half of molasses batter to
the base followed by all the chocolate batter and top it with remaining
molasses cake batter. Use an offset spatula to smooth the top. Bake the
loaf cake for 40-50 minutes, or until the top of the cake firm to touch and a
skewer inserted into the center of the cake comes out with a few crumbs
attached. Cool the cake in the loaf pan on a wire rack completely for
45minutes. Then remove from the loaf pan and allow to let it cool
completely on a wire rack.
Chocolate Glaze:
- In a heatproof bowl melt dark chocolate until it is smooth and glossy. This
can be done over a baine-marie or in the microwave. Add oil to the
chocolate and stir with a spatula until it is smooth. Cool the chocolate glaze
to 35 degrees C. Slowly pour the glaze over the cake until it is fully coated
in the glaze. Allow the glaze at room temperature. Place the cake on a
serving plate, portion a thick slice and enjoy!