If you think the name of this cake is a mouthful.... just wait until you taste a mouthful! Imagine: fluffy layers of chocolate and vanilla swirled cake stuffed with completely and deliciously safe-to-eat cookie dough, and smothered in chocolate whipped cream.I made this cake for my sister's birthday this summer and it was one of my favourite cakes to make and eat. Everyone was so surprised by the cookie dough filling!
Marble Cake Ingredients:
5 ounces bittersweet or semisweet chocolate, chopped
1 Tbsp. brewed coffee (optional)
2 and 1/4 cups all purpose flour
2 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, room temperature
1 and 1/4 cups white sugar
3 large eggs
1 and 1/2 vanilla extract
1/3 cup sour cream or plain yogurt
1/2 cup milk
Directions:
Preheat oven to 350 degrees F and place rack in center of oven. Line the bottom of two 9-inch or 10-inch round cake pans with circles of parchment paper, then butter or grease the pans with non-stick spray.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate with the coffee. Remove from heat and set aside to cool to room temperature.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed.
Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.
With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate.
Place the batters into the prepared cake pans by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix, you want big swirls so they won't all run together when the cake bakes in the oven.
Bake for about 25-30 minutes, or until a toothpick inserted in the center just comes out clean. Remove from oven and place on a wire rack to cool for before running a knife around the edge of the pan and removing the cakes from the pan to cool completely.
Allow the cake to cool completely before filling and frosting. Garnish with chocolate shavings.
Cookie Dough Filling:
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 cup chocolate chips
Cream together all the butter and sugars in a medium bowl with an electric mixer. Add the milk, vanilla extract, flour and mix until smooth. Stir in the chocolate chips. Spread in between cooled cake layers.
Chocolate Whipped Cream:
1 and 1/2 cups whipping cream
1/2 cup icing sugar
1 tsp. vanilla extract
3 oz. semisweet chocolate, melted
Melt the chocolate using the same method for the cake or in the microwave. Set aside to cool slightly. In a cold bowl with cold beaters, whip the cream together with the icing sugar until soft peaks form. Add in the vanilla and melted chocolate and continue to whip. It will become a bit more runny at first but keep whipping until the whipped cream becomes stiff again. Spread over the cake layers with a flat spatula or a knife.
*Recipe by Brooke McMillan, Marble Cake adapted from Joy of Baking
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