Marbled Flourless Chocolate Cake

When you can’t decide between vanilla and chocolate, whip up this exquisite Marbled Flourless Chocolate Cake for a decadent dessert!!!

This Marble Cake Recipe starts with a flourless chocolate cake but takes it to the next level with swirls of sweetened cream cheese batter. It’s no ordinary Flourless Chocolate Cake Recipe!!

Why You’ll Love this Marble Cake

• It makes a gorgeous dessert, so it’s perfect for company.
• Like all flourless chocolate cakes, it’s dense, rich, and delicious!
• It’s a mix of chocolate cake, cheesecake, and chocolate and vanilla!
• It’s a recipe from Fine Cooking, and every dessert recipe I’ve made from Abby Dodge has been phenomenal.

Some dear friends were invited to dine at Chez Skinny Chick on Saturday night, and the menu was set, except for dessert. Fall Off the Bone Baby Back Ribs, freshly picked Indiana sweet corn, Crispy Smashed Potatoes, sherried Vidalia onions. Something light and fruity would have been ideal for the finale. But I always like to bake up something chocolate for company; it’s rich, intense, and always decadent. I have oodles of flourless chocolate cakes and lava cakes on my blog, but I spotted this unique cake recipe on the Fine Cooking website. 

Ingredient Notes:

Kitchen Staples:

Table Salt, Sugar, Butter (I use salted butter unless otherwise noted).

For the Cheesecake Layers:

• For the Vanilla Batter:
• Cream Cheese (affiliate links in blue) – Have it at room temperature for the easiest (smoothest) incorporation.
• Egg – I use large eggs in all my recipes unless otherwise noted. Have at room temperature for easier incorporation. PRO-Tip: Put your egg in a small bowl of very hot, not boiling water for about 10 minutes to speed up the process.
• Pure Vanilla Extract (affiliate link) – Make sure the label does not say artificially flavored for the best results. I use the Nielsen-Massey Brand.
• For the Chocolate Batter (you will add to some of the reserved vanilla batter):
• Semisweet Chocolate Bars (affiliate link), chop finely.
• Dark Rum – Optional; Alcohol is a flavor enhancer. Most of the alcohol will evaporate during the baking time, but feel free to omit it if that’s your preference.

Frequently Asked Questions

Tips for Marbling a Cake

• PRO-Tip: The first rule is that less is more. If you swirl too much, you can’t take it back.
• With this recipe, some of the chocolate batter is added to the pan first for the base.
• Then large dollops of chocolate and vanilla batter are alternated over the chocolate foundation.
• PRO-Tip: Next, insert the tip of a knife into the batter and gently swirl the two batters together. Distinct swirls look best, so don’t overdo them.
• PRO-Tip: Note that this cake is prone to cracking. Less marbling and underbaking a touch are key for the best results. 
• Even if the cake cracks, it will still taste amazing!

You May Also Like:

• Red Velvet Marble Cake from Grandbaby Cakes
• Flourless Chocolate Cookies
• Flourless Chocolate Cake with Marshmallow Frosting
• Flourless Double Chocolate Cake
• Plus all my Best Homemade Chocolate Recipes

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The Recipe:

Marbled Flourless Chocolate Cake

Prep Time 30 minutes

Cook Time 42 minutes

Total Time 1 hour 12 minutes

Yield 10 servings

This exquisite Chocolate and Vanilla Cake was adapted from Fine Cooking

5.0 Stars (6 Reviews)

Ingredients

For the vanilla batter:

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• 8 ounces cream cheese, at room temperature
• ⅔ cup sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract

For the chocolate batter:

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• 10 ounces semi-sweet chocolate, finely chopped
• 10 tablespoons butter, cut into 6 pieces
• 3 large eggs
• ⅓ cup sugar
• 1 Tbs. dark rum
• 1 tablespoon vanilla extract
• Pinch of table salt

Instructions

1. Position an oven rack in the middle of the oven and heat the oven to 300°. Lightly grease a 9-inch springform pan and line the bottom with parchment.
2. To make the vanilla batter, beat the softened cream cheese with a mixer until smooth. Add the sugar and continue beating until well blended and smooth. Add the egg and vanilla and beat just until blended. Set aside.
3. To make the chocolate batter, melt the chocolate and butter in a microwave-safe bowl in the microwave. Whisk until smooth and set aside to cool slightly.
4. Using a stand mixer with the whisk attachment, beat the eggs, sugar, rum, vanilla, and salt on medium-high until the mixture is pale and thick, 3 to 4 min. With the mixer on low, slowly pour in the chocolate mixture and continue beating until well blended.
5. Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife, carefully swirl the two batters together so they're mixed but not completely blended.
6. Tap the pan against your counter several times to level the batters.
7. Bake until a toothpick inserted about 2 inches from the edges comes out with a few moist crumbs, but no gooey batter, about 40-42 minutes.
8. Cool on a rack for about 1½ hours.
9. Remove sides of the springform pan and use spatulas to remove cake to a serving plate. Cover and refrigerate until cold.
10. To serve, slice with a knife dipped in hot water, then wiped dry.

Notes

Do not overbake or over-swirl. This cake is prone to cracking but this will minimize the cracks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 11-Inch Better Balloon Whisk
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  9-inch springform pan

Nutrition Information:

Yield:

10

Serving Size:

1 slice
Amount Per Serving: Calories: 431Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 208mgCarbohydrates: 40gFiber: 2gSugar: 37gProtein: 5g

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