Marble Celebration Cake
Rated 4.6 stars by 5 users
Category
Author:
Keto Fitness Club
Servings
12
Prep Time
50 minutes
Cook Time
30-40 minutes
Calories
287
The decoration options are endless - get creative!
For a nut free alternative to the vanilla cake mix, use 1.5 batches of the Coconut Vanilla Muffins.
For the cake only, not including toppings:
Makes 12 slices - each slice contains: 287 Calories / 3.5g Carbs / 9.4g Protein / 25g Fat
Adding the jam to the cake adds this to each slice:
7 Calories / 0.5g Carbs / 0.3g Protein / 0.3g Fat
Adding the chocolate silk to the cake adds this to each slice:
27 Calories / 0.3g Carbs / 0.2g Protein / 2.8g Fat
Adding the buttercream to the cake adds this to each slice:
97 Calories / 0.5g Carbs / 0.2g Protein / 10.4g Fat
See the Chocolate Fudge Truffles recipe or the Cookie Dough Fat Bombs recipe for those macros.

Ingredients
Chocolate Cake Mix
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3 Large Eggs
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240ml Unsweetened Almond Milk (or other milk of choice)
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1 tsp Vanilla Extract
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65g Cocoa Powder
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50g Coconut Flour
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1 tsp Baking Powder
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70g Melted Unsalted Butter
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Pinch of salt
Vanilla Cake Mix
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3 Large Eggs
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180g Double Cream
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1.5 tsp Vanilla Extract
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190g Ground Almonds
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1.5 tsp Baking Powder
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Pinch of salt
Topping Suggestion - Jam
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I used 100g Homemade Jam
Topping Suggestion - Buttercream
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60g Softened Unsalted Butter
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140g Double Cream
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1 tsp Vanilla Extract
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Sweetener if needed
Topping Suggestion - Chocolate Silk
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50g Double Cream
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12g 85% Dark Chocolate
Topping Suggestion - Truffles
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See the Chocolate Fudge Truffles recipe here. The Cookie Dough Fat Bombs are a nice alternative.
Directions
Preheat the oven to 180°C.
Chocolate Cake Mix
Whisk the eggs, almond milk and vanilla extract in a bowl.
Add the dry ingredients (I like to mix in the cocoa before adding the rest) and whisk.
Finally, add the melted butter (this needs to have cooled a little) and mix until smooth.
Vanilla Cake Mix
Whisk the eggs with the double cream and vanilla extract.
Add the rest of the Vanilla Cake Mix ingredients and whisk until smooth.
The Marble Cake
Line two or three 7-8" cake tins (springform is best) with greaseproof baking paper. You may need to grease the tins too if your cakes tend to stick to them. If, like me, you only have one tin, just bake one layer at a time and allow the cake to rest for around 10 minutes before removing it from the tin to line, grease, and use again.
I got three layers from this but if you want taller layers, just divide the mixes into two. If you want to be exact, weigh out the chocolate and vanilla cake mixes and divide by 2 or 3. For me, a third of the chocolate cake mix weighed around 210g and a third of the vanilla cake mix was 190g.
To make the marble effect, add a few dollops of one of the cake mixes to the bottom of the tin. Then do the same with the other cake mix, filling the gaps. Repeat until the cake tin has been filled with a third of each mix.
Gently drag the end of a knife through the mix to create swirls.
Bake for 30-40 minutes until firm to touch. I baked mine in the Ninja Foodi (reduce temp by 10 degrees) which caused the cake to rise up considerably in the middle. This reduced to a lovely dome once it has cooled.
Repeat this for each layer and allow the cakes to fully cool before moving onto decorations.
Topping Suggestion: Buttercream
Use an electric whisk to cream the softened butter and then add the double cream and vanilla extract.
Whisk the buttercream until soft peaks form.
Taste the mix and add sweetener if required - you may want to blitz the sweetener in a nutri-bullet style blender to make it powdered.
Topping Suggestion: Chocolate Silk
Heat the fresh cream in a microwave for 60 seconds until it's bubbling - I do this in a glass bowl with a lid rested on top.
Break the dark chocolate into small pieces and add them to the heated cream. Stir to melt the chocolate. This will create a lovely, silky ganache that you can't make by simply melting chocolate and adding cream afterwards. Weird!
The ganache will thicken as it cools and will stay fairly soft but firm enough to keep its shape.
Construction
This is up to you of course. I started by dividing the jam & buttercream across layer 1 and layer 2, then stacking all layers of the cake together. Once the chocolate silk had cooled, I used it to secure 12 of the Choc Fudge Truffles on top - one for each slice. You need to make sure that the chocolate silk is thick enough to stop the truffles sliding off.
Nutrition per serving
Calories 287, Carbs (net) 3.5 grams, Protein 9.4 grams, Fat 25 grams