Step 2 place flour baking powder salt sugar butter or margarine eggs vanilla and milk into mixing bowl.
Marble and layer cake.
Decorate with sprinkles if desired.
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.
Drop cooled chocolate by 1 2 teaspoonfuls over frosting.
Evenly spread about 3 4 cup frosting on top.
Preheat oven to 350 degrees f 175 degrees c.
Top with 2nd cake and spread the remaining frosting all over the sides and top.
Use the leftover ganache filling to make a chocolate buttercream mixing it with some vanilla buttercream.
The contrasting swirls may be from a different flavor of batter or simply batter that has been tinted.
Using a large offset spatula smear chocolate to create a marble design in frosting.
How to make marble cake layers once both cake batters and the optional chocolate fudge ripple are made the real fun starts.
Trim off the cake dome if you have one.
Place final layer on top upside down and do a thin crumb coat on the cake.
Bake your marble cakes and then either wrap them in plastic wrap and put them in the fridge to chill overnight or freeze for 30 minutes before frosting.
Place 1 cake layer on a cake stand or large serving plate.
Place 1 cake layer on a serving plate.
Spread with 1 2 cup frosting.
Marble cake is a type of cake that has contrasting swirls of batter giving a fun marbled or swirled pattern to your slices.
If needed level cakes to create a flat surface i usually use a knife be careful doing this.
Chill for 20 30 minutes in the fridge before final decorating.
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.
Place your first cake layer onto your cake plate then spread on a layer of the ganache about 1 4 thick.
Alternate spoonfuls of vanilla and chocolate cake batter into your pans.
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.
Frost and assemble cake.
Repeat with the last two layers.
Top with remaining cake layer.
The filling is a chocolate swiss meringue buttercream and outside vanilla swiss meringue buttercream topped with chocolate ganache.
Frost top and sides of cake.
