Pastry chef Julien Alvarez is the mastermind behind the divine sweets at Le Bristol Paris. Today, we’re zooming in on his artistically rendered Marble Cake.
Looking from the outside, you wouldn’t know it isn’t pure Carrera—but cut off a slice and you suddenly realise that this beautiful block is not merely decorative. The moist vanilla and chocolate cake mixed with Coeur de Guanaja ganache is worth cutting marble to reach. Pour a little light rum syrup over the top and you’re halfway to heaven.
We’ve simplified the recipe a bit so that you can make it at home. You can skip the marble effect because—better to be honest—we’re not all as skilled as Chef Julien. For the original experience, all you have to do is book teatime at Café Antonia.
In the meantime…happy baking!
600ml double cream
380g Coeur de Guanaja chocolate (Valrhona brand)
100g invert sugar
In a small saucepan, bring the cream and invert sugar to a boil.
In thirds, add the chocolate to the mixture and stir.
Chill at 16°C for 12 minutes
Light Rum Syrup
3 tbsp. Dark Rum
1 tsp. Vanilla extract
Bring the water and sugar to a boil.
Add the rum and vanilla extract.
2 tsp. powered vanilla
4 tsp. vanilla extract
2 tsp. salt
4 eggs, beaten
2 tsp. baking soda
400ml double cream
Place ingredients in a large mixing bowl in the order listed and beat with a whisk until smooth. Separate half of the batter in a different bowl, add 40g of cocoa powder and whisk to combine. Line a 40 x 60 nonstick cake pan with half of the vanilla batter. Add the chocolate batter in an even layer and cover with the remaining half of the vanilla batter. Insert a clean knife vertically to touch the bottom of the pan and move in a swirling gesture from one side of the pan to the other.
Bake at 170°C for 18 minutes.
Set aside to cool.
Cut cake into three 6 x 25 cm sections.
Stack each section with a thin layer of chocolate ganache in-between. Cover with ganache on sides and top.
Slice and serve with a miniature pitcher of light rum syrup to pour onto cake.