Chocolate and Vanilla Marble Cake

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Chocolate and Vanilla Marble Cake

Course Dessert

Ingredients
  

Vanilla and Chocolate Sponge:

  • cups all-purpose flour
  • cups granulated sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup dairy-free yogurt
  • 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • cup dark cocoa powder
  • ¼ cup plant-based milk for the chocolate batter

Whipped Chocolate Ganache:

  • cups dairy-free dark chocolate chips
  • 1 cup canned coconut milk full-fat

Vanilla Buttercream:

  • 1 cup dairy-free butter softened
  • 4 cups powdered sugar
  • 2-4 tbsp plant-based milk
  • 2 tsp vanilla extract

Chocolate Ganache Drip:

  • 1 cup dairy-free dark chocolate chips
  • ½ cup canned coconut milk full-fat

Instructions
 

Prepare the Vanilla and Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Reserve one-third of the batter in a separate bowl and mix in the cocoa powder and additional ¼ cup plant-based milk to create the chocolate batter.
  • Alternate spoonfuls of vanilla and chocolate batter into the prepared pans. Use a knife or skewer to gently swirl the batters together to create a marble effect.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Whipped Chocolate Ganache:

  • Place the dark chocolate chips in a heatproof bowl.
  • In a small saucepan, heat the coconut milk until it just begins to simmer.
  • Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
  • Stir until the chocolate is melted and the ganache is smooth.
  • Let it cool to room temperature, then whip with an electric mixer until light and fluffy.

Prepare the Vanilla Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the vanilla extract and plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of whipped chocolate ganache over the cake layer.
  • Repeat with the remaining layers, finishing with a layer of vanilla buttercream on top and around the sides of the cake.

Prepare the Chocolate Ganache Drip:

  • Place the dark chocolate chips in a heatproof bowl.
  • In a small saucepan, heat the coconut milk until it just begins to simmer.
  • Pour the hot coconut milk over the chocolate chips and let it sit for 2-3 minutes.
  • Stir until the chocolate is melted and the ganache is smooth.
  • Allow the ganache to cool slightly until it thickens but is still pourable.

Add the Drip Topping and Serve:

  • Pour the slightly cooled ganache over the top edge of the cake, allowing it to drip down the sides.
  • Use a spatula to smooth the ganache around the sides of the cake if needed.
  • Slice and enjoy this beautiful and indulgent dessert!

Notes

  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
  • Coconut Milk: Full-fat coconut milk gives the best texture and richness for the ganache.

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