There was a little boy who turned 5 years old. And he wanted vanilla cake for his birthday, but a little bit of chocolate should be included for his mom. The cake HAD to have raspberry frosting.
This unique birthday request required some recipe manipulation. Crunchy moms don’t have recipes chalked full of . . . shall we say . . . sugar.
However, as you can see, I devised a recipe. And it was good.
If I say so myself.
I would highly recommend that you eat Gabe’s Chocolate Vanilla Marble Cake on the day of baking . . . and serve it slightly warm.
Gabe claims it is the best cake he has ever eaten in all his five years.
Vanilla Chocolate Sprouted Wheat Marble Cake
Ingredients (for Vanilla batter)
- 1 cup butter
- 1 3/4 cup cane sugar or coconut palm sugar
- 4 eggs plus 2 egg yolks
- 1 tbls homemade vanilla
- 3 cups sprouted, freshly ground wheat berries
- 1 tbls baking powder
- 1 1/2 cup homemade butter milk (or 1 cup counter-top yogurt and 1/2 cup raw milk)
- 1/2 tsp Celtic Sea Salt (I could eat this by the spoonful. That has to be a sign of deficiency.)
Ingredients for Chocolate Batter
- 6 tbls hot water
- 1/2 cup Dutch-pressed fair trade cocoa (good chocolate is so important to your brain, can I get a witness?)
Directions for Vanilla Cake
Preheat oven to 350 degrees. “Coconut” or butter* a 9×13 glass pan, see my trick on this at the bottom of the post.
Beat softened butter in an stand mixer with sugar until it becomes so fluffy the temptation is to taste it with your finger.
Add eggs one at a time until combined, topping the mixture off with vanilla.
In a separate bowl, whisk together dry ingredients. Add half of the dry ingredients to your butter bowl while the mixer is on low speed. You might want to wear an apron for this.
Alternate adding buttermilk with remaining dry ingredients.
Set vanilla batter aside briefly after spooning out HALF of the batter into a separate bowl.
Chocolate Batter Directions
Mix cocoa and hot water together.
Stir the cocoa batter into the separated vanilla batter.
Now for the fun part — creating the art of a beautifully marbled cake.
How to Marble Cake
Take turns spooning chocolate and vanilla batter into your cake pan. It is OK if the batters mix slightly. It improves digestion. {smiles}
Once you have used all of the batter, take a knife and weave through the mounds of batter, earnestly trying to link the batters but not marry them — or blend them.
Bake for 40-45 minutes, until a knife comes out clean.
How to “Coconut” Your Baking Dish
Currently my coconut oil is liquid due to the heat, which means that I used it to “butter” my pan. I coat the baking dish with coconut oil before sprinkling it with cocoa. Can you tell I like chocolate?
You probably want to know how I made the Raspberry Frosting. Oh . . . be prepared for an insanely refreshing taste on your tongue. The frosting makes this “heavy” cake suddenly light and refreshing.
Raspberry Frosting
Ingredients
- 1 cup softenened butter
- 1/2 cup to 1 cup raspberries (I actually used frozen raspberries)
- 2 cups of powdered sugar (hear me that I hardly EVER use this . . . white sugar — but it was his birthday)
- 1 tsp vanilla
Directions
In a stand mixer beat all ingredients together until fluffy.
Spread over the marbled cake once it is reasonably cool.
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