Most marble cakes are a vanilla batter with a chocolate one dragged through it, so half of every slice comes out plain. The Marble Chocolate Cake is not built that way. The crumb runs double chocolate the whole way through. Marbling sits in the finish instead, a pattern across the surface that tells you what is underneath, with no vanilla half promised and then withheld.
What you are actually cutting into
A moist double chocolate cake with a deep cocoa flavour, finished with the marble design and nothing else. No soft frosting on the outside. No filling in the centre to slump, no fruit to weep. The crumb is close and damp, and it holds that way on a plate. Two formats. A 20cm loaf at $35 serves eight; a 25cm bundt at $55 serves sixteen. The bundt reads as a centrepiece. The loaf is the one that slices fast at the end of a long evening.
Why we call these travel cakes
The marble belongs to a range of nine tea cakes and loaves we call travel cakes, and we mean the word literally. They are sturdy. No delicate finish to protect, no fridge to keep them in, and they look the same on your table as they did on our bench. Hosting fifteen to fifty people somewhere without a kitchen? The whole argument sits there. No fridge to negotiate, no plating, no assembly on site, nothing to rescue while your guests watch.
Working out how many you need
Count heads first, then work backwards. Two 25cm bundts cover thirty-two people. One bundt and two loaves also covers thirty-two, and gives you three flavours instead of two. Three flavours is what makes a dessert table look considered and not bulk-bought. Chocolate wants something bright beside it. The marble sits well next to the Jaffa Orange Chocolate under its dark ganache, tangy orange cutting up through the cocoa, or the Anthill Coconut, a coconut sponge shot through with chocolate sprinkles that soften in the bake. The Brazilian Carrot is golden, not spiced, and carries a brigadeiro drizzle. The Peanut Butter Cake contains peanuts, so leave it off the table if a guest avoids nuts. We never claim anything here is nut free, and our kitchen is small and without exclusive production areas for all of our different recipes, so traces may occur.
For height and variety between the cakes, a tray from the mini cake range gives you six or twelve, one serving each. Trays of petit fours hold fifteen pieces and need seven days, not two. The dessert catering boxes page sets out the other formats. Want a tall centrepiece as well? The layer cakes start at a 15cm that serves twelve to fifteen.
Settle the argument over a slice, with someone
A loaf is the cheapest planning tool in this business. A cake slice from the cabinet is cheaper still. Come in with whoever you are hosting alongside, order two different slices and a coffee each, and swap halves across the table. Ten minutes of that settles the flavour question better than an hour of scrolling photographs, and both of you own the decision when the table goes out.
Carrying it, keeping it, cutting it
Carry the box from the bottom and keep the car cool. Travel cakes want room temperature, away from sun and heat, so there is no fridge to find on the day and nothing to bring back up to temperature. Dip the knife in hot water and dry it between cuts. A warm blade goes through without dragging the crumb. Portion a bundt deliberately into sixteen instead of eyeballing it, or the far end of the table ends up with the offcuts.
Two days, and where to come and get it
Travel cakes need two days' notice, and the checkout date picker only offers dates the kitchen can meet for what is in your cart. Pickup is from our patisserie inside The Welder on Welles Street in the central city, collection only, events included. Open 10am to 9pm Tuesday to Saturday. The frequently asked questions page covers storage, transport and changes.
