Marbled Layer Cake – your new favorite recipe
Marbled Layer Cake
Ingredients · Servings 1 Cake
- 250 g soft butter
- 220 g sugar
- 1 packet of vanilla sugar
- 5 No (Gr. M)
- 300 g wheat flour (type 405)
- 25 g cornstarch
- 0.5 pack of baking powder
- 4 EL Stage
- 60 g Baking cocoa
- 4 tablespoons of milk
- 1 tbsp sugar
- A little grease for the molds
- A little flour for the molds
- 125 g dark chocolate couverture
- 125 g Stage
- 80 g soft butter
- 100 g icing sugar
Method · 1 h 25 min
- Grease three 16 cm (6-inch) springform pans and dust them with flour. For the batter, cream together the softened butter, sugar, and vanilla sugar in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Sift together the flour, cornstarch, and baking powder in a separate bowl, then add to the batter and mix well. Finally, gently fold in the cream.
- Preheat the oven to 180°C (350°F). Sift the cocoa powder into a small bowl and mix it with the milk and 1 tablespoon of sugar to form a paste. Divide half of the light batter among the three prepared pans, then mix the remaining batter with the chocolate paste and divide the chocolate batter evenly among the pans as well. Swirl the cake batters together with a fork to create a marbled effect.
- Bake the three cakes in a preheated oven for approximately 35 minutes. After baking, let them cool on a wire rack. Then, loosen the cakes from the sides of the pans with a knife, turn them out, and trim them with a large serrated knife to level them.
- For the frosting, finely chop the dark chocolate. Pour the cream into a small saucepan and heat it. Gradually add the hot cream to the chopped chocolate, stirring gently until the chocolate melts and combines with the cream. Let the ganache cool for about 30 minutes.
- Cream the butter until light and fluffy, then sift in the powdered sugar, add it to the butter one tablespoon at a time, and stir it in. Finally, add the cooled ganache one tablespoon at a time and mix everything together.
- Spread a little frosting on two cake layers and stack them on top of each other. Place the third cake layer on top with the smooth side facing up and press down gently. Chill the cake for about 30 minutes to prevent the cake layers from shifting while frosting.
- Once chilled, coat the entire cake with the remaining frosting and use a palette knife to create a rustic pattern. This marble layer cake yields approximately 12 slices and will keep in the refrigerator for at least 3 days.
Marbled layer cake is a real eye-catcher on any coffee table. The beautiful marbling is achieved classically with a chocolate and a vanilla cake. Everyone will love this marble cake!
For the frosting
Baking is even easier with our baking mode. It features larger text and a permanently switched-on screen.
You will need: three springform pans (Ø 16 cm), bowl, hand mixer, sieve, cooling rack, serrated knife, knife, cutting board, pot, palette knife, dough scraper.
Short on time on the day of the party? You can easily pre-bake the cake bases, wrap them in foil, freeze them for about 3 days, and thaw them on the day of serving. This saves a lot of time.
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