Marble Layer Cake

• servings: 12 servings
• active time: 1 hour
• total time: 7 hours 30 minutes

Ingredients

150 grams all purpose flour

150 grams granulated sugar

1/4 teaspoon fine sea salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

125 grams salted butter (soft)

100 grams sour cream

2 eggs (large, room temperature)

1 teaspoon vanilla extract

18 grams cocoa powder (100% natural)

35 grams espresso (or strongly brewed coffee)

100 grams granulated sugar

60 grams corn starch

1/4 teaspoon fine sea salt

520 grams whole milk

325 grams heavy cream

4 egg yolks (large)

1 teaspoon vanilla bean paste (or vanilla extract)

180 grams 70% chocolate (chopped)

75 grams granulated sugar

15 grams corn starch

1/4 teaspoon fine sea salt

375 grams whole milk

75 grams heavy cream

114 grams 70% chocolate (chopped)

150 grams heavy cream

Directions

Cake Batter

Preheat the oven to 350 F and place a rack in the center of the oven.

In a medium mixing bowl, whisk together the flour, salt, sugar, baking soda and baking powder.

Add in the eggs, soft butter, vanilla extract, and sour cream. On high speed, beat together all the ingredients for 2 minutes - until light and fluffy.

Scrape down the sides of the bowl as needed.

Pour 300 grams of the batter into a medium bowl. Add in the cocoa powder and espresso.

Beat first on low, and then on high once more to combine all the ingredients. Scrape the sides and bottom of the bowl to make sure everything is combined.

Bake the Marble Cake

Line the 9" x 9" metal pan with a rectangle of parchment paper that goes from one side, across the bottom and then back up the other side.

Using a scoop, ladle, or just a rubber spatula, evenly dollop the vanilla cake batter on the bottom of the pan. Think of making a checkerboard, so a dollop of vanilla and then a space and then another dollop of vanilla and then a space.

Then scoop the chocolate batter and place them in between the vanilla scoops.

Use an offset spatula or the back of a spoon to smooth out the top of the cake batter. It will look like the chocolate is covering the vanilla, it's ok. Try not to swirl or really over mix the batter, just spread until the batter is even.

Bake in the preheated oven for 12 minutes. After 12 minutes, rotate the cake 180 degrees to ensure even browning and bake for another 10 minutes.

Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully.

Vanilla Pastry Cream

In a large pot, whisk together the corn starch, salt, and sugar.

Pour in the milk and heavy cream and whisk to combine. Add in the egg yolks and vanilla bean paste, and whisk once more.

Place the pot over medium low heat and whisk constantly scraping the bottom and edges of the pot. It will feel like it’s taking a while but all of a sudden it’ll get really thick so don’t stop whisking.

Once thick, remove the pot from the heat and pour through a fine mesh sieve into a heat safe mixing bowl.

Cover the surface with a layer of plastic wrap to prevent a skin from forming.

To cool it down faster you can always spread it on a quarter sized baking sheet and cover the surface with plastic wrap.

Once cooled to room temperature, transfer the cream to the fridge and let it chill completely – this one needs to be fridge cold!

Chocolate Cream

In a heat safe mixing bowl, add in the chopped up chocolate and set aside.

In a medium sauce pot whisk together the sugar, salt, and starch. Pour in the milk and heavy cream and whisk to combine.

Place the pot over medium heat and whisk while cooking until softly bubbling. Continue to cook for about 1 minute once it has started bubbling.

Turn off the heat and pour it into the bowl with the chocolate.

Let it sit for 1 minute, then whisk the chocolate into the cream until fully melted and smooth.

Cover the surface with a sheet of plastic wrap and leave it to cool completely.

Assemble

Once the cake and both fillings have cooled completely, it's time to assemble.

Flip the cooled cake over and peel away the parchment paper, flip the cake back over on a cutting board. Use a serrated knife to cut the cake in half to make two thinner layers that are both 9" x 9".

Line the original 9" x 9" cake pan with two slings of parchment paper this time. Lay the bottom half of the cake into the lined cake pan. The cake is VERY SOFT so move quickly and confidently when transferring the cake layers. Also know that it's ok if it breaks a little, just piece it back together in the pan.

Pour the chocolate cream over the base cake layer. Use a mini offset spatula to smooth it out into an even layer that fully reaches the edges.

Use a hand mixer to whip the chilled vanilla pastry cream until smooth. Scoop half of the cream over the chocolate layer and smooth it out, being careful not to mix it into the chocolate. It should also completely reach the edges of the pan.

Lay the second layer of cake over the fillings (this is the hardest one at least for me) again if it breaks, just piece it back together.

Scoop the second half of the pastry cream over the cake and once again spread it into an even layer. Cover the surface with a sheet of plastic wrap and place it in the fridge for at least an hour or up to overnight.

Chocolate Ganache

Add the chopped chocolate into a medium heat safe bowl. Heat the cream either in a pot or in the microwave until steaming and then pour it over the chocolate.

Let it sit for 2 minutes and then whisk gently until smooth. Allow it to cool for about 10 minutes.

Remove the cake from the fridge and then peel away the plastic wrap. Pour the chocolate ganache over the pastry cream and use the back of a spoon or an offset spatula to spread it to the edges of the cake.

Place the cake back in the fridge. Let it chill for at least another 30 minutes or hour.

Serve

This cake needs to sit for at least 3-4 hours in total in the fridge before slicing. I prefer to let it sit overnight but you can make it same day. It doesn't matter how you split it before and after the chocolate ganache layer. However, make sure to let the cake sit in the fridge for 1 hour before topping with the ganache so it doesn't mix into the pastry cream.

Before serving, optionally cover the top with chocolate sprinkles. I can't tell you why I just feel like this cake is meant to have sprinkles on top.

With the tip of a sharp knife, cut through where the chocolate ganache is stuck to the parchment on all the edges. If you don't cut through and use the parchment to lift the cake out, it is likely to pull on the ganache and rip some off of the cake.

Then use to ends of the parchment opposite from each other to lift the cake out.

If you want clean edges, use a sharp clean knife to cut 1/2" strips of off each edge. Then transfer the cake if you want onto a serving platter or cake stand.

Cleaning the knife between each cut, cut the cake into 9 or 12 squares depending on how big you want the pieces.

Nutrition

• Serving Size: 1 slice
• Calories: 641 kcal
• Total Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Cholesterol: 180 mg
• Sodium: 368 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 3 g
• Total Sugars: 41 g
• Protein: 9 g