Chocolate Marble Cake

Instructions

Marbled Cake Sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Bring the temperature up to about 40 degrees, stirring constantly to prevent the eggs from cooking.
3. Remove the bowl from the heat and place the bowl with the butter and milk over the top of the saucepan.
4. Sift the beaten eggs into the bowl in two batches and whisk to combine.
5. Mix a little of the batter in the bowl with the butter and milk, then add it to the main batter.
6. Mix the batter evenly, then scoop half of the batter into another bowl.
7. Mix the cocoa powder with the warm milk, then stir into the remaining batter.
8. Divide the batter between two 15-centimeter molds and gently stir with chopsticks.
9. Bake in a 170 degree oven for about 30 minutes, let cool and cut into 4 1.5 cm sheets (2 per sheet).

Cream Cheese Buttercream

10. Soften the butter at room temperature with a whisk.
11. Add the powdered sugar in 2 batches, mix, and whip on medium-high speed until it increases in volume and lightens in color.
12. Whip in the room temperature cream cheese.
13. Fold in the whipping cream and vanilla extract to complete the cream.
14. Place the cake sheet on a baking sheet, drizzle with sugar syrup and layer with cream.
    (Sugar syrup - 1 part sugar to 5 parts water, brought to a boil and then chilled)
15. Spread a thin layer of cream all over and refrigerate for about an hour to set.
16. Mix the remaining cream with the melted dark bittersweet chocolate and stir in the cocoa powder to make a chocolate cream.
17. Smooth the chocolate cream over the outside of the cake, allowing the cream to rise naturally to the top, and chill in the refrigerator for 30 minutes.
18. Add the whipped cream to the dark chocolate covering and heat in the microwave for 25 seconds, stir, and allow to cool to room temperature.
19. Pour the ganache over the cake, spread it out, and shape it.
20. Decorate with the remaining cream and chocolate.