Sweet Laurel Bakery

NICO’S 3RD MARBLE BIRTHDAY CAKE // SWEET LAUREL

Nico’s 3rd Marble Birthday Cake

I make loads of cakes every year, but my favorite cake to make is Nico’s! Last year, I made a “2” shaped number cake, and before that a super simple 1st Birthday Cake! This year, Nico wanted a chocolate and vanilla cake, so I decided to make him his first marble cake. Hope you enjoy this cake as much as my precious 3 year old!


Yield: One 6 inch cake with 2 layers (about 10-12 servings)

Prep Time: 1 hour


Ingredients:

For the Cake

3 cups almond flour

2 tablespoons coconut flour 

1 teaspoon pink salt

1 teaspoon baking soda

3 tablespoons cacao

5 eggs

1/2 cup 100% maple syrup

1/3 cup coconut oil (melted)

2 tablespoons vanilla extract 

For the frosting

4 ounces 100% cacao unsweetened baking chocolate, broken into chunks

1/4 cup coconut oil, solid

1/3 cup maple syrup

1 tablespoons vanilla extract

1/2 cup almond butter, store-bought or homemade

1/2 cup full-fat coconut milk, plus more as needed

 


Directions:

To make the frosting:

Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly. (Or a heat-proof bowl that nests in a pan with 1-inch of simmering water on the stove.) Remove from the heat when melted. Add the maple syrup and vanilla stir to incorporate. Cool to room temperature; it should still be liquid, not solid.

Transfer the mixture to a medium bowl (or use the same bowl as before) and with an electric mixer beat in the almond butter until a thick, whippy frosting is formed. Add the coconut milk and continue beating until smooth.

Put the frosting in the fridge to set for at least 2 hours. Whip again until spreadable and fluffy, adding coconut milk if you need to smooth it out further. You can store this in a refrigerated container for up to 2 weeks.

To make the cake:

Heat oven to 350. Line the base of two 6 inch pans with parchment paper.

In a bowl, mix almond flour, coconut flour, pink salt and baking soda until evenly blended. Add eggs, maple syrup, coconut oil and vanilla extract and whisk well.

Place half the batter in a smaller bowl and add the cacao. Stir until cacao is mixed well.

Pour dollops of batter into each pan, alternating between chocolate and vanilla. Using a spoon, swirl batters together.

Bake for about 30 minutes, allow to cool completely. Add chocolate frosting on to of the first layer, stack the second and add the rest of your frosting on top. Top with candles and make a wish! Enjoy!