Marble Layer Cake

The political health financial and relational climate of this world is a hodgepodge right now so it seemed fitting to share a dessert equally nutso.

Marble layer cake.

Up to 8 hours. Marble cake is a type of cake that has contrasting swirls of batter giving a fun marbled or swirled pattern to your slices. This is the dessert you go when you re craving both chocolate and vanilla and because it s a slightly smaller batch recipe than i normally share here you can feel okay about making it during these more isolated times. Decorate with sprinkles if desired.

Spread a nice layer of buttercream on top of the first layer and pipe a border around the outside to hold the ganache in. Place final layer on top upside down and do a thin crumb coat on the cake. In a microwave melt chocolate chips. Spread with 1 2 cup frosting.

Beat slowly to moisten then beat with an electric mixer at medium speed for about 2 minutes until smooth. How to make marble cake layers once both cake batters and the optional chocolate fudge ripple are made the real fun starts. Pour the remainder into pan. Top with 2nd cake and spread the remaining frosting all over the sides and top.

The filling is a chocolate swiss meringue buttercream and outside vanilla swiss meringue buttercream topped with chocolate ganache. Continue until you ve evenly distributed the batter between the pans. What is marble cake. You should not have needed to level these cakes but in the small change that you did now would be the time to do so cover in about 1 2 cup can use more if desired of chocolate buttercream and smooth out with an offset spatula.

To assemble cake place one layer of cooled marble layer on cake stand. If cake layers have rounded tops trim with a serrated knife to make level. Place flour baking powder salt sugar butter or margarine eggs vanilla and milk into mixing bowl. Place 1 cake layer on a serving plate.

Cool in pans on a wire rack 10 minutes then invert on rack peel off waxed paper and cool completely. Chill for 20 30 minutes in the fridge before final decorating. Reserve 3 4 cup batter. Repeat with the next layer.

Alternate spoonfuls of vanilla and chocolate cake batter into your pans. Evenly spread about 3 4 cup frosting on top.