Marbled cake with chocolate glaze

Soften the butter until soft to the touch, microwaving a few seconds if needed.

Whip the butter with a pinch of salt using the paddle attachment; add the sugar and beat until creamy; add vanilla.

Add room-temperature eggs one at a time and beat until light and fluffy.

Split the batter into two equal portions.

Into the first half, incorporate sifted flour with baking powder, heavy cream and milk; transfer to a pastry bag.

Into the other half, mix flour, baking powder and cocoa powder sifted together with the remaining milk and heavy cream; transfer to a second pastry bag.

Pipe alternating layers of the vanilla and chocolate batters into the prepared pan.

With a butter knife or small spatula, swirl the batter in about three figure-eight motions from left to right, then repeat from the opposite side.

Bake at 305F / 150C for 75 minutes.

While still warm, moisten the cake with a light syrup flavoured with dark rum, Grand Marnier or orange blossom water.

Refrigerate overnight. Warm the pan and unmould.

Make a chocolate glaze of melted chocolate, oil and chopped almonds or hazelnuts. Flip the chilled cake and glaze it.

Remove excess glaze and freeze 5 minutes to set. Flip again and brush the top with neutral or apricot glaze to make it glossy; garnish with candied lemon or orange.

Variation: bake the cake in a stainless steel mixing tub used as a mould; the edges are sharp.

Variation: shave off the top, moisten with syrup, seal the top with chocolate (chablonnet), chill, unmould and glaze.