Paris Marble Cake |A French Chef’s Signature Recipe #FrenchBaking #marblecakerecipe #FromParis #cake

A slice of Paris on your table… This Parisian marble cake, inspired by the renowned Ritz Paris pastry chef François Perret, combines the rich texture of cream with a glossy rocher coating for a cake that’s as stunning as it is delicious. Layer by layer, the classic marble cake is reimagined with a French touch — light, moist, and irresistibly elegant. Whether you serve it with coffee or as a show-stopping dessert, this recipe brings the spirit of Paris into your home.

Paris Marble Cake Ingredients
100 g butter (room temperature)
220 g granulated sugar
2 eggs
200 ml heavy cream
1/8 tsp salt
1 packet baking powder
20 g cocoa powder
1 tbsp water
1 tsp vanilla extract
220 g all-purpose flour

For the Rocher Coating
170 g dark chocolate
20 g vegetable oil (hazelnut oil, coconut oil, or neutral olive oil)
50 g pistachios or almonds (medium ground)

Cake Preparation
Place the sugar and butter in a food processor or the bowl of a stand mixer.
Beat until the mixture becomes creamy.
Add the eggs and continue beating.
Add the baking powder, salt, and flour and cream then mix.
Keep mixing until incorporated.
Once the batter is smooth and homogeneous, divide it into two portions. Add cocoa and 1 tablespoon of water to the other portion, and mix separately.
Line the bottom of the loaf pan with parchment paper and grease the sides. Pour the batters alternately to create the marble effect. Finish with a layer of plain batter on top.
Insert a knife into one corner of the pan, keeping it in the batter. Make zigzag motions crosswise, then without removing the knife, make two zigzags lengthwise, lifting and lowering the knife slightly. Finally, pull the knife straight up.
Bake in a preheated oven at 150°C (no fan, top and bottom heat only) for about 1.5 hours. If using a different pan size, the baking time will vary. Always check with a toothpick — it should come out dry and clean.
The long baking time at low heat creates the velvety and moist texture of the cake.
Once baked, let it cool to room temperature, then refrigerate. Even without the coating, refrigerate for at least 3–4 hours, ideally overnight. If adding the coating, refrigerate overnight first, then proceed.
For the Rocher Coating
Melt the chocolate over a double boiler or in the microwave. Before melting, set aside 1/3 of the chocolate. Melt 2/3 first, then add the reserved chocolate, mix, and continue melting.
Add the oil and mix, then stir in the almonds (or pistachios).
Once the coating is ready, let it rest for 5 minutes at room temperature.
Place the cake on a wire rack with a tray underneath to catch the drips. You can reuse the excess coating collected on the tray.
Pour the rocher coating over the top and sides of the cake, spreading with a knife. With a plain chocolate glaze, you wouldn’t touch it, but here the almonds create a textured look, so you can spread with a knife if needed.
After coating, refrigerate the cake and always store it in the fridge. Take it out 2 minutes before serving, then return it to the fridge afterward.
Even without the coating, the cake must be refrigerated. Because of the cream and butter, keeping it at room temperature may cause it to release fat and alter the flavor.
Bon appetit!