Baking Recipe: Lily Vanilli's marbled vanilla & chocolate flourless cake

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Serve this tasty cake with a shot of Bailey Chocolat Luxe and some raspberries...

Lily Vanilli's marbled vanilla & chocolate flourless cake
This decadent cake has been created by up-and-coming baker Lily Vanilli as the perfect partner for Baileys brand new Irish cream liqueur with Belgian chocolate

Lily admitted, "A marbled flourless chocolate cake with bitter chocolate crumble and a swirl of vanilla cheesecake is the perfect accompaniment to a glass of Baileys Chocolat Luxe. Make as bite sized canapés or as a full cake for after dinner."


  • For the vanilla swirl:
  • 225g soft (room temp) cream cheese
  • 130g granulated sugar
  • 1 large egg
  • ½ tsp pure vanilla extract
  • For the flourless chocolate cake:
  • 280g best quality dark chocolate
  • 140g soft unsalted butter
  • 3 medium eggs
  • 70g granulated sugar
  • 1 tbsp brewed and cooled espresso
  • 1 tsp vanilla extract
  • Good pinch Malden/sea salt


Preheat oven to 150°C

Grease a 9” round cake pan with butter and line the bottom with parchment.

For the vanilla batter: Beat the cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and smooth again. Add the egg and vanilla and beat just until blended. Set this aside for now.

For the chocolate batter: Chop chocolate and butter into small pieces and melt in a double boiler. Use a whisk to combine into a smooth batter and set aside to cool.

Using an electric mixer to beat the eggs, sugar, espresso, vanilla, and salt on a medium high speed for approx 4 mins (until pale & thick). Turn the mixer onto a low speed and gradually pour in the chocolate mixture and continue beating until well blended.

To make the marble cake: Spread about half of the chocolate batter (judge it by eye) in the bottom of the pan. Then add a scoop of the vanilla to the centre of the pan, then more of the chocolate and keep alternating, each time adding it to the centre.

Use a knife or a toothpick to gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.

Bake for around 40 mins or until a pick inserted about 2 inches from the edge comes out gooey but not liquid, approx 40 mins. Be sure not to over-bake. Let it cool in the pan - it will sink as it cools.

Store in the fridge for up to 3 days.

To experience more of the culinary alchemy from Baileys Chocolat Luxe, Bar Chocolat is open from 11 September – 16 September. For more information and to book entry or a meal click here.

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