Candied Marble Cake

Hello my dear my dearest ladies and gentlemen. Todays bake was a downright delight. I mean look at this thang.

 

 

So about a week ago it was my adorable nephews birthday, and as I had over the last three years, I was commissioned to bake a boss ass cake (BTW, I’m three for three).  I’d asked my darling siblings what to bake and got zero input but I, being the brilliant auntie that I am, I made this come together.  I present to you a Marble Cake. Well that was less dramatic typed out than id hoped… ok, just read that more dramatically, please, it will make me happy. Ok, marvel in my supreme auntie skills.

That’s better, right?

In the mix

Marble Cake

113g semisweet chocolate finely chopped

113g ( ½ cup) unsalted butter softened

120ml ( ½ cup) canola oil

1 1/2 cup sugar (300g)

4 large eggs room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour (390g)

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup buttermilk room temperature (300ml)

 

Vanilla Buttercream Frosting

300g unsalted butter softened to room temperature

450 g icing sugar

1/2 teaspoon vanilla extract

1/2 teaspoon salt

2 Tablespoons milk

 

Decorations

All the candy you can find

My Candy Today

Hottest mix of all time

Preheat oven to 175 degrees C and generously grease and flour two round cake tins.  Set aside.

Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth.  Set aside.

Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy (about 30 seconds on high speed).

Add eggs, one at a time, beating well after each addition.  Pause as needed to scrape down sides and bottom of bowl.

Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk, starting and ending with flour mixture and mixing until just combined after each addition.  Do not overmix!

Pour 1/3-1/2 of the batter into a separate bowl and add chocolate mixture.  Stir until completely combined and batter is evenly chocolate.

Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan.  Use a knife to swirl for marbled appearance.

Bake for 30 minutes, or until toothpick inserted in center comes out mostly clean but with a few moist crumbs (do not over-bake or the cake will be dry, you want there to be a few crumbs).

Allow cake to cool for 15 minutes before carefully inverting onto cooling rack to cool completely before frosting.

 

Vanilla Buttercream Frosting

Cream room temperature butter with an electric mixer for approximately 8 minutes.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add milk, increase speed to high and beat for 1 minute.

 

Spread a thick layer of frosting over the top of one cake round top with second cake round and spread an even thin layer of frosting to crumb coat. Put the cake in the fridge for 15 minutes to let the butter cream harden.

Like this

Remove from fridge and use a thick, even layer of the remaining butter cream to frost.

Decorate as you please.

Decorate as you please, slice and serve.

Did the adorable baby love it?

Oh me oh my. This was quite the experience. Was this a sugar overload? You bet your sweet ass it was. This is my baby, he had better load up on sugar and go back home with his parents for his birthday. Please, I beg, please tone this down for regular consumption, nobody needs this much sugar outside of a birthday.

 

Ok, tips? There isn’t too much but here is a quick run down:

  • Do not overmix
  • Make sure all ingredients are at room temperature
  • The melted chocolate should not have a chance to harden, mine began to harden faster than I’d expected due to our frigid Johannesburg winter
  • Space plain and chocolate batter randomly across pans
  • Have fun swirling the batter together
  • The top of the cake will look a bit undercooked, test if it is baked and do not bake it any further.

Pretty easy, no? yes, it is. Again, there is no need to load this with so much candy, you can get away with just making a chocolate butter cream frosting and gaining love.

The seel of approval

Anyway, let’s take a moment to look at this amazing tiny baby below.

 

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