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.
11K 5 3.2
Last modified on: March 12th 2023
Keywords for this recipe:For 4 people, you will need:
- 1
700 g "Moelleux" cake batter - 2
50 g dark chocolate - 3
20 g cream - 4
20 g cornflour - Total weight: 790 grams
How long does 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 ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
Chocolate insert
Prepare 700 g "Moelleux" cake batter.Stage 2 - 10 min.
Take 1/3 of the dough and pour it into a separate bowl.
Add 50 g dark chocolate that you have melted (microwave or bain-marie) and to which you have added 20 g cream.
Add 50 g dark chocolate that you have melted (microwave or bain-marie) and to which you have added 20 g 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 744 Kcal or 3,115 Kj | 38 gr | 382 gr | 127 gr |
| 37 % | 15 % | 36 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 94 Kcal or 394 Kj | 5 gr | 48 gr | 16 gr |
| 5 % | 2 % | 5 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 186 Kcal or 779 Kj | 10 gr | 96 gr | 32 gr |
| 9 % | 4 % | 9 % | 5 % |
How much will it cost?
- For 4 people : 2.49 €
- Per person : 0.62 €
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, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate orangettes for Erika, Chocolate mousse with hazelnuts, Chocolate mendiants, Millefeuille, How to make chocolate chips, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Blanquette of veal, Lime confectioner's custard (pastry cream), Mushroom velouté, Blackcurrant, vanilla and lime verrine , ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Crunchy verrines, Tartiflette, Coconut-vanilla cream for Elsa , Caramelized apple "moelleux" cake, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.345K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).239K 24.2 1 hour 7 min. February 21th 2011
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.217K4.2 37 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.329K5 50 min. July 30th 2021
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address with anyone else.
Post your 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.