This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 K 3.2/5 (5 reviews)
4 hours 10 min.
Average
12 people
4 IngredientsLast modified on: March 12th 2023
For 12 people, you will need:
- 1
2 litres 100 ml "moelleux" cake batter - 2
187.5 mls dark chocolate - 3
60 mls cream - 4
58.2 mls cornflour
Change measures:
Times for this recipe
Preparation: 1 hour 10 min.
Resting: 2 hours
Cooking: 1 hour
All in all: 4 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Chocolate insert
Prepare 2 litres 100 ml "moelleux" cake batter.Stage 2 - 10 min.
Take 1/3 of the dough and pour it into a separate bowl.
Add 187.5 mls dark chocolate that you have melted (microwave or bain-marie) and to which you have added 60 mls cream.
Add 187.5 mls dark chocolate that you have melted (microwave or bain-marie) and to which you have added 60 mls cream.
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.
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.
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.
Keeping: 1 or 2 days, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 810 RDI=310 % | 7,090 RDI=670 % | 2,290 RDI=350 % | 8,450 RDI=420 % | 35,370 RDI: 420 % |
| Per 100 g | 30 RDI=10 % | 300 RDI=30 % | 100 RDI=20 % | 360 RDI=20 % | 1,490 RDI: 20 % |
| Per person | 70 RDI=30 % | 590 RDI=60 % | 190 RDI=30 % | 700 RDI=40 % | 2,950 RDI: 40 % |
How much will it cost?
- For 12 people : 7.50 €
- Per person : 0.65 €
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: Little cakes with a chocolate and hazelnut centre, Dijonnaise pear cake, ... See them all 2
Dark chocolate
Like these other recipes: Chocolate mousse, Pear and chocolate tart with a hint of mint, Mousse with two chocolates, Half-cooked chocolate cake with raspberry coulis, Mint and chocolate cream, ... See them all 36
Cream
Like these other recipes: Montagnon rice, Kervallon soup, Sliced cauliflower with 3 cheeses, Tuna pasta, Almond mug cake for Mary, ... See them all 117
Cornflour
Like these other recipes: Blackcurrant, vanilla and lime verrine , Chestnut moelleux, Pumpkin (or potimarron) soup, Rich hazelnut buttercream, Apple confectioner's custard, ... See them all 33
Other recipes you may also like
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.April 17th 2022160 K4.9 1 hour 5 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024138 K 14.4 1 hour 35 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.September 10th 2018217 K3.8 1 hour 15 min.
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.August 9th 202042 K 25 min.
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.January 10th 202136 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.