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Leopard cake

Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.

13K 3.2/5 based on 5 reviews

Last modified on: March 12^th 2023

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For 8 people, you will need:

1 1 kg 400 g "Moelleux" cake batter
2 100 g dark chocolate
3 40 g cream
4 40 g cornflour
Total weight: 1,580 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 10 min.	2 hours	1 hour	4 hours 10 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 30 min.

Chocolate insert

Prepare 1 kg 400 g "Moelleux" cake batter.

Stage 2 - 10 min.

Take 1/3 of the dough and pour it into a separate bowl.

Add 100 g dark chocolate that you have melted (microwave or bain-marie) and to which you have added 40 g cream.

Stage 3 - 1 min.

Whisk well, then add 40 g cornflour and mix thoroughly again.

Stage 4

You will get a vanilla paste, and a chocolate paste, there should be about 2 times more vanilla paste than chocolate paste.

Stage 5 - 1 min.

Pinch or bend the end of 2 pastry bags...

Stage 6 - 4 min.

... and slide each one into a high-sided container.

Pour the pasta into the piping bags.

Stage 7 - 2 hours

Close, then put in the refrigerator for at least 2 hours, or even overnight.

Stage 8

Forming the cake

Take the pastry bags out of the fridge.

Stage 9 - 2 min.

In a buttered cake pan, start by putting a layer of vanilla paste in the bottom.

Stage 10

This first layer should cover the entire bottom of the pan, and be at least 0.5 cm thick.

Stage 11

With the chocolate piping bag, pipe strips of chocolate...

Stage 12 - 3 min.

...along the entire length of the mold.

Note: For a nice leopard effect, the chocolate strips should be close enough but not touching each other, and not touching the edges of the mold.

Stage 13 - 3 min.

Cover them with vanilla paste.

Stage 14 - 3 min.

In the hollows that form, pocket new chocolate strips...

Stage 15 - 3 min.

...which you will cover again with vanilla paste.

Stage 16 - 10 min.

Continue until all dough is used, ending with a layer of vanilla dough.

Stage 17 - 1 hour

Cooking

Bake in the oven for 1 hour.

Turn out when warm and let cool on a rack...

Stage 18

...before slicing.

Remarks

The presence of cornstarch in the chocolate insert at step 3 is very important, as it ensures that the strips will hold together in the shape of "spots" during baking.

At step 11, if the dough is a little too hard, put it in the microwave for 10 seconds.

Keeping

1 or 2 days, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,632 Kcal or 23,580 Kj	539 gr	4,727 gr	1,527 gr
282 %	207 %	446 %	231 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
356 Kcal or 1,491 Kj	34 gr	299 gr	97 gr
18 %	13 %	28 %	15 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
704 Kcal or 2,948 Kj	67 gr	591 gr	191 gr
35 %	26 %	56 %	29 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 8 people : 4.98 €
Per person : 0.62 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	"Moelleux" cake batter: You can get more informations, or check-out other recipes which use it, for example: Dijonnaise pear cake, Little cakes with a chocolate and hazelnut centre, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Chocolate cream with a crunch, irish coffee mousse, Moist chocolate cake, Brownies, "BN style" chocolate-filled biscuits, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Clementine confectioner's custard, Mushroom velouté, Lime confectioner's custard (pastry cream), Italian hot chocolate , ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Tartiflette, Chocolate-verbena cream, Tuna pasta, Scallops with cabbage julienne, ... All

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