Frost and assemble cake.
Marble and layer cake.
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.
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.
Place 1 cake layer on a serving plate.
Step 2 place flour baking powder salt sugar butter or margarine eggs vanilla and milk into mixing bowl.
Top with 2nd cake and spread the remaining frosting all over the sides and top.
Alternate spoonfuls of vanilla and chocolate cake batter into your pans.
Drop cooled chocolate by 1 2 teaspoonfuls over frosting.
Continue until you ve evenly distributed the batter between the pans.
Top with remaining cake layer.
Preheat oven to 350 degrees f 175 degrees c.
Frost top and sides of cake.
Evenly spread about 3 4 cup frosting on top.
Trim off the cake dome if you have one.
Chill for 20 30 minutes in the fridge before final decorating.
Use the leftover ganache filling to make a chocolate buttercream mixing it with some vanilla buttercream.
Repeat with the last two layers.
If needed level cakes to create a flat surface i usually use a knife be careful doing this.
Place 1 cake layer on a cake stand or large serving plate.
Spread with 1 2 cup frosting.
How to make marble cake layers once both cake batters and the optional chocolate fudge ripple are made the real fun starts.
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.
The contrasting swirls may be from a different flavor of batter or simply batter that has been tinted.
To assemble cake place one layer of cooled marble layer on cake stand.
Decorate with sprinkles if desired.
Grease and flour a 9 inch round pan.
Using a large offset spatula smear chocolate to create a marble design in frosting.
Place final layer on top upside down and do a thin crumb coat on the cake.
The filling is a chocolate swiss meringue buttercream and outside vanilla swiss meringue buttercream topped with chocolate ganache.
