Master Chocolate Marbling with Ducasse School’s Secret Recipe!

“I’m sharing the recipe exactly as it was taught to me,” explains Hally Rose, known as @hally, in her video. Recently graduated from Ducasse School, she reveals the secrets of the marble cake she learned during her studies. With permission from her alma mater, the pastry chef replicates the recipe to the letter. To do the same, simply follow the instructions closely…

In pastry school, precision is key, right down to the gram. The essential tool for the recipe? A scale. Guesswork in ingredient measurement is not an option: the weights must be as precise as in a chemistry lab. So, grab your aprons and notebooks for today’s lesson: the marble cake.

• 194 g of egg yolks
• 262 g of granulated sugar
• 146 g of heavy cream
• 188 g of flour T65
• 5 g of baking powder
• 145 g of butter (including 20 g for finishing)
• 2 g of vanilla extract
• 25 g of cocoa powder

1. Start by preparing the vanilla batter. Whisk 90 g of egg yolks with 123 g of granulated sugar. Add 66 g of heavy cream and mix thoroughly with a whisk.

2. Then, sift in 95 g of flour T65 and 3 g of baking powder. Add 2 g of vanilla extract and 35 g of melted butter, and mix until the texture is smooth and uniform.

3. Next, prepare the chocolate batter. Begin by whisking 104 g of egg yolks with 139 g of granulated sugar. Add 80 g of heavy cream and mix well.

4. Sift in 93 g of flour T65, 2 g of baking powder, and 25 g of cocoa powder. Then add 90 g of melted butter and mix everything thoroughly.

5. Pour a layer of vanilla batter, followed by a layer of chocolate batter, into a previously buttered 18 × 6 cm cake mold. Repeat the layering, then create the marbling effect using a wooden skewer.

6. Using a piping bag filled with 20 g of softened butter, draw a line along the length of the cake. This step helps the cake rise evenly during baking.

You now know how to make the marble cake as taught at the Ducasse School. A benchmark recipe to carefully note in your recipe book.