A classic vanilla and chocolate marble cake is stacked and frosted in a silky fudge frosting that will have you licking the bowl clean.
Super decadent chocolate fudge frosting with tender crumb vanilla and chocolate marble cake is a perfect pairing. Absolutely delicious!
I decided to make a layered version of my Vanilla and Nutella Marble Cake, minus the nutella. Three layers of buttery vanilla and chocolate marble cake to be exact. And it starts off with my favourite vanilla cake batter. Like always I begin my cakes with room temperature butter, which I beat for at least 5 minutes with sugar. You want to get the butter and sugar all light and fluffy. Beat beat beat to incorporate air into the batter.
Place vanilla and chocolate mixtures into a prepared tins alternatively, then swirl together using a knife to create the pretty marble effect.
I found a chocolate fudge recipe on Sweetapolita I have been waiting to try. Not only is the chocolate fudge frosting rich, creamy, lush, and pairs with the marble cake like a dream. Plus it is easy to make. And you know how I love easy recipes. For the frosting, be using some good quality melted dark chocolate, butter, icing sugar, dark cocoa powder and sour cream. Milk chocolate can be substituted for dark chocolate if you aren’t a fan.
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- Category: Baking, Cake, Chocolate
Ingredients
Marble Cake
- 360 g 1 1/2 cups unsalted butter, room temperature
- 350 g 1 3/4 cups sugar
- 6 eggs (room temperature)
- 375 g 3 cups plus 2 tablespoonsplain flour
- 3 teaspoons baking powder
- 180 ml 3/4 cup whole milk
- 1/2 cup 60 g cocoa powder
Chocolate Fudge Frosting
- 500 g 2 cups unsalted butter, softened
- 200 g 2 cups icing sugar, sifted
- 90 g 3/4 cup dark cocoa powder
- 120 ml 1/2 cupl hot water
- 120 ml 1/2 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- pinch of salt
- 290 g 10 ounces dark chocolate (melted)
- Your favourite sprinkles or confetti
Instructions
- Pre-heat your oven to 160 degrees Celsius. Grease and line the base and sides of three 8 – inch round cake tin with greaseproof paper.
- In bowl of mixer beat butter until smooth, then gradually add sugar and beat until light and fluffy (about 5 minutes)
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.
- Remove half the batter and place in a different bowl and into this bowl, fold in the cocoa powder.
- Take two spoons and use them to dollop the chocolate and vanilla batter into prepared cake tins alternatively. Once all the mixture has been used up, tap the bottom of the tins on your work surface to ensure there aren’t any air bubbles.
- Take a skewer or a knife and swirl it through the batter to create a marbled effect. Don’t over mix.
- Bake for 25 – 30 minutes or until a toothpick inserted in the centre comes out clean.
- Remove cakes from oven and allow to cool completely on wire rack.
Chocolate Fudge Frosting
- In a bowl of stand mixer or with a handheld mixer, beat the butter on medium speed until pale and fluffy, about 5 minutes.
- With the speed on low, add sifted icing sugar and cocoa powder, hot water, sour cream, vanilla and salt and beat until well mixed, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
- Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
To assemble cake
- Using a serrated knife level each cake by cutting the top.
- Spread a thin layer of icing on your cake board .Place one layer of cake, flat side down on top and plop a big dollop of icing in the middle. Spread the icing carefully. Once it is nice and flat, stack the second cake, flat side down and spread another generous amount of frosting then place final cake, flat side down.
- Spread a thin layer of frosting on the sides and then top of cake. It helps to use a turntable when frosting a cake. Hold a scraper flat against the side of the cake and then turn the turntable and scraper to make a nice, smooth coat of icing. Smooth the top of cake with scraper, drawing the peaks o the top edges of cake into the center.
- Chill crumb coated cake in fridge for 30 minutes until buttercream is nice and firm.
- Once cake is chilled, cover evenly with buttercream using an off set spatula and then use a scraper to smooth the edges. Pipe decorative shell borders using a 1M nozzle and sprinkle with confetti if desired.
Notes
Wrap cake in cling film and chill in the fridge overnight before cutting and icing. It is always best to work on a chilled cake. Use a turn table to easily rotate the cake whilst icing and smoothing crumb coat is a thin layer of icing applied to seal in the crumbs. For smooth edges I use a bench scraper
Chocolate Fudge Frosting adapted from Sweetapolita
this looks amazing, cant wait to try!
I don’t see an amount for the vanilla regarding the cake batter. I added 3 teaspoons in, and it seems like the right amount.
About how much batter does this make? I am making a wedding cake and am thinking of using this recipe.
I made this cake for my daughters birthsy today, it was quite dry and needed some moister.
I’m making this cake for my grandfather’s birthday, and my icing is super runny! I followed the directions and measurements to a T. I put it in the fridge to help it set. If the melted chocolate sets in the fridge, will it be less runny? Or have I completely messed it up?
Hi Madeline,
The chocolate fudge icing is quite soft and dependent on the temperature where you are the icing can be really soft. I would recommend adding the hot water and sour cream a little bit at a time until you are happy with the consistency. I am unable to give advice on if the melted chocolate will set when placed in the fridge, but you can give it a try. All the best.
What kind of cocoa powder did you use; unsweetened, Dutch processed, etc???
Hi Angela
I use unsweetened cocoa powder
How much vanilla extract should be added to the cake batter?
The taste of my cake with the frosting overall was delicious but my results and what I anticipated from the recipe were not the same.
I followed the amounts given for each ingredient and while I used 9-inch pans instead of 8-inch there is no way that the amount of batter made could have filled three 8 inch pans. I was forced to combine into two pans and even then my cakes were short. If you’re looking to make a layer cake with 3 layers I would advise 6-inch pans.
There was at least twice as much frosting as I needed to frost my cake and I was lacking the consistency and color of a “Chocolate Fudge Frosting”.
Overall I was pleased with the result I had, as were the people who ate it, but I was disappointed that it was not the cake described in the recipe.
For some reason, my computer seems to be locked on giving a 5-star rating, which I am not in agreement with. I would give this recipe closer to 3-stars.
★★★★★
Im not sure if the amount of flour is correct as it turned my cake into dough practically. I added extra milk and that seemed to make it less dry in the end.
The cake turns into a dough and less of a batter. I ended up adding extra milk and it seemed to fix this issue. I’m not sure if I would try this recipe again but everything else was fine.
★★★