Yield: 12 servings
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
- 905 g cake flour
- 34 g baking powder
- 520 g whole milk
- 12 g vanilla extract or paste
- 48 g vegetable oil
- 340 g Plugrá® European Style Butter, unsalted
- 17 g salt
- 765 g granulated sugar
- 224 g whole eggs
- 60 g cocoa powder
- 115 g hot water
- Preheat oven to 350ºF. Line two 9” cake pans with parchment paper. Sift together the cake flour and baking powder. Set aside. Add the vanilla extract and vegetable oil to the milk. Set aside. Combine the cocoa powder and hot water in a small bowl and whisk together; set aside.
- In a stand mixer with a paddle attachment, cream the butter, sugar and salt on medium to high speed until fluffy about 5-7 minutes.
- With mixer on low speed, add the eggs, one at a time. Add the flour and milk mixtures in 2 batches on low speed. Then mix on medium speed for a few seconds to lighten batter. Remove one third of the cake batter and set aside. Fold the cocoa mixture into two thirds of the cake batter until completely uniform in color.
- To create marbling effect, use a spoon to dollop vanilla and chocolate cake batters around the pans at random, covering the bottom of each cake pan. Add a second layer of randomly spaced dollops and level out the batter in each pan so they will bake evenly. No need to swirl batter together.
- Bake for 35 minutes or until the top bounces back and an inserted toothpick comes out clean. Cool. Wrap in plastic wrap and store in the refrigerator until ready to use.
Cream Cheese Icing
- In a stand mixer with a paddle attachment, cream the butter and salt until soft. Add the cream cheese to the butter, and mix on low/medium speed until smooth and lighter.
- Add the powdered sugar 1 cup at a time, mixing on low/medium speed, making sure not to whip the mixture. After all of the powdered sugar is combined, add vanilla extract and mix on low/medium until completely incorporated.
- If icing is too thick, or too sweet, add heavy cream, 1 tablespoon at a time, until desired texture is achieved.
- With a large, serrated knife, cut off top each cake to create a flat surface.
- Place one cake layer onto a large platter or cake board.
- Spread icing on top and cover with the second cake layer.
- Ice the sides and top of the cake as desired.
Recipe can be successfully scaled in half to make a 6″ cake, or doubled for twice the yield.