• all-purpose/plain flour 2 1/2 cups (375 g) unbleached, sifted
  • Baking powder 2 1/2 tsp (12.5 ml) • 156 kcal
  • Salt 1/4 tsp (1 ml) • 1 kcal
  • Eggs 3 • 130 kcal
  • Sugar 1 1/2 cups (315 g) • 470 kcal
  • Vanilla Extract 1 tsp (5 ml)
  • Canola oil 1 cup (250 ml)
  • Milk 1 cup (250 ml) • 49 kcal
  • Cocoa powder 1/4 cup (25 g), sifted
  • Two scoops or ladles
  • Dark Chocolate 3oz
  • double/heavy cream 60ml
  • Icing sugar 1 cup (130 g)
  • Water 1 tbsp (15 ml)
Calories refers to 100 gr of product

This beautifully marbled vanilla and chocolate cake takes a little time and effort, but is surprisingly easy to make, and is great for Halloween or as a child’s birthday cake. You can make this cake in advance and do the icing just before you serve it.


Butter an 8-inch (20-cm) springform pan and line the bottom with parchment paper. Set aside.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture lightens and forms a ribbon. Add the oil in a thin stream. On low speed, add the dry ingredients alternately with the milk until smooth.

Divide the batter evenly into two separate bowls. Whisk the cocoa powder into one of the bowls.

With a scoop or ladle, pour one ladleful of the chocolate batter in the centre of the springform pan and allow it to spread for about 20 seconds. With the second scoop or ladle, pour the same amount of vanilla batter in the centre of the chocolate batter.

Again, allow to spread for about 20 seconds. Repeat these two steps alternately until all the batter has been used.

Bake for about 1 hour 10 minutes or until a skewer inserted in the centre of the cake comes out clean. Let cool. Remove from the pan and cool completely on a wire rack.

Chocolate Ganache

In a bowl over hot water melt 3oz dark chocolate, and add 60ml of double/heavy cream. Mix until smooth. Spread the ganache on the cake, letting it slightly run down the sides.

Prepare a white royal icing to make a spider web-like icing on the ganache:

In a bowl, combine 1 cup (130 g) of icing sugar with about 1 tbsp (15 ml) water. With a pastry bag fitted with a small tip, apply a spiral of icing on the ganache. From the centre of the spiral, drag the tip of a knife outward to form a spider web.

If you are making this cake for Halloween, place a plastic spider in the center of the ‘web’ on top of the cake.


The ‘spiderweb’ icing can be quite hard to do, but remember, it doesn’t have to be perfect!