Cream Cheese Marble Cake with Chocolate Ganache
Delight your guests this Easter with this deceptively simple Cream Cheese Marble Cake with Chocolate Ganache. Quick to whip up and supremely delicious!
Servings Prep Time
12slices 15minutes
Cook Time
40-45minutes
Servings Prep Time
12slices 15minutes
Cook Time
40-45minutes
Ingredients
For the Chocolate Cake Batter
For the Cream Cheese Mix
For the Chocolate Ganache
Instructions
  1. Before you start, spray a 9″ X 13″ X 2″ metal baking pan with non-stick cooking spray. Cut parchment paper to fit, spray the parchment and dust with flour. You can skip the parchment if you want to serve the cake straight out of the pan. Preheat your oven to 350°F.
  2. Place a saucepan with water over med-low heat and bring to a simmer. Combine the 1 1/4 cups chocolate chips with the 2 sticks butter in a heat-safe bowl. When the water begins to simmer, remove the pan from the heat, place the bowl with the chocolate and butter over it (make sure the water is not touching the bottom of the bowl.) Stir gently until the chocolate and butter are melted, be careful to not allow any water to get inside the bowl.
  3. Meanwhile, in the bowl of a stand mixer, whisk the 1 cup sugar with 3 eggs until fluffy. Add the flour and the chocolate mixture and stir to combine.
  4. In a separate bowl, whisk together the cream cheese, 1/2 cup sugar, almond extract and 2 eggs. Pour a quarter of the chocolate mixture into your prepared pan followed by the cream cheese mixture. Top with the remaining chocolate mixture and create a marble effect by slowing dragging a butter knife through the batter. Place in the oven and bake for 40-45 minutes. Remove to a wire rack to cool.
  5. While the cake cools, make your chocolate ganache. This is super simple and similar to the same technique you used to create the chocolate/butter mixture for the cake. Bring a saucepan of water to simmering over med-low heat. In a heat-safe bowl, combine the 2 tablespoons unsalted butter, 1/4 cup whole milk, and 3/4 cup semi-sweet chocolate chips. Remove the pan from the heat when it reaches simmering and place the bowl on top, again making sure the water is not touching the bottom of the bowl. Slowly stir the chocolate ganache until it is smooth. Drizzle the ganache over the cake and decorate with sprinkles. Enjoy!
Recipe Notes

-Marble cake recipe modified from Tina Nordström’s “Scandinavian Cooking,” 2013

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