Very simple, pretty yummy and super fun to make with my kiddos !! Believe me, this tasty combination of vanilla and chocolate would create a moist marble cake that’s hard to resist!
Ingredients
#YELLOW MIX:
- – Cake flour: 3 cups
- – Baking powder: 3 1/2 teaspoons
- – Salt: 1/2 teaspoon
- – Unsalted butter: 3/4 cup (room temperature)
- – Sugar: 1 1/3 cups
- – Egg yolks: 6 large
- – Whole milk: 1 cup
- – Pure vanilla extract: 2 teaspoons
#FILLING:
- – Unsalted butter: 12 tablespoons (room temperature)
- – Vegetable shortening: 1/2 cup
- – Milk: 1/4 cup
- – Pure vanilla extract: 1 teaspoon
- – Confectioners’ sugar: 3 cups
#WHITE CHOCOLATE COATING:
- – White chocolate melting chips: 16 oz.
- – Vegetable shortening: 1/2 cup
#DARK CHOCOLATE DRIZZLE:
- – Dark chocolate melting chips: 4 oz.
Instructions
#YELLOW MIX:
- Set the temperarture of your oven to 350 degrees F before starting.
- Then you’re going to get a medium bowl and sift in together the flour with the baking powder and salt.
- Beat the butter wit a stand mixer with a paddle attachment for 1-2 minutes, or until soft and creamy.
- Add the sugar Slowly and beat for 3-5 minutes, or until light and fluffy.
- You’ll want to add egg yolks, in two batches, beating well after each addition. And please scrape down the sides of the bowl as needed.
- You can then add the vanilla extract, beating until combined.
- Add, alternately, the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour using the mixer on low speed,.
- Batter needs to be poured into a greased 15×10-inch jelly roll pan at this stage.
- Now, bake at 350 degrees F for about 15 to 20 minutes.
- When done, place the cake on a wire rack to cool, in their pans, for about 10 minutes. After the specified time has passed, you may want to remove the cake from the pan and place onto a greased rack to cool completely.
- To finish, cut an even number of circles in the cake using a biscuit cutter or other round cutter. To maximize the number of cakes,I find it very useful to cut the circles close together.
#FILLING:
- I always cream together butter and shortening while the cake is cooling, just until smooth.
- You’ll want to add slowly the milk, sugar, and vanilla extract.
- Keep beating on medium speed until smooth and creamy.
- Make sure to place the flat side of one cake circle face down. For this part, you may want to spread filling on the top.
- Alright now, you can top with another cake circle, flat side up. And please repeat with all the cakes.
- The cakes should be placed on a baking sheet lined with wax paper at this stage. Last but not least, I refrigerate for half an hour.
#WHITE CHOCOLATE COATING:
- Melt the white chocolate chips and shortening in a large microwave-safe bowl, mixing every 30 seconds, until fully melted and combined.
- Immediately place a cake in the bowl and spoon the melted chocolate gently over the top.
- You’ll want to lift the cake out using a fork, pausing to let the excess drip off.
- Once done, place the cake back on waxed paper. And please repeat with all the cakes. Finally, I always let sit at room temperature until the coating is set.
#DARK CHOCOLATE DRIZZLE:
- Now that the coated cakes have set, get a microwave-safe bowl and melt in the dark chocolate, stopping to mix every 30 seconds.
- The last step is to drizzle over the top of the cakes & ENJOY !!!
