Imagine biting into a celestial tapestry of flavors and textures. The Marble-ous Creations (With Strawberries and Stuff!) Cake are a decadent dream, a symphony of contrasting yet harmonious elements. The journey begins with a base of tender, ethereal white cake, its delicate sweetness a soft whisper against the palate. Nestled within is a layer of creamy, tangy cream cheese, enriched with the subtle warmth of vanilla bean and a bright kiss of lemon. Then, a burst of vibrant summer: the strawberry-basil compote, a ruby-red jewel of sweetness tempered by the sophisticated tang of balsamic vinegar and the herbaceous whisper of fresh basil. Swirled throughout, like streaks of midnight in a moonlit sky, is the rich, velvety devil’s food cake, its deep, intense chocolate notes amplified by a touch of robust coffee.

Crowning this masterpiece is a cloud of chocolate condensed milk frosting, a light, airy creation that melts on the tongue, leaving behind the lingering warmth of high-quality dark chocolate, underscored by a subtle hint of sea salt. Each slice is a work of art, a marbled mosaic of light and dark, sweet and tangy, creamy and rich. The textures play against each other, creating a captivating experience: the soft cake, the creamy filling, the jammy compote, and the ethereal frosting. It’s a dessert that transcends mere sweetness, an invitation to savor the moment, to lose yourself in the decadent embrace of midnight and moonlight

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Marble-ous Creations (With Strawberries and Stuff!) Cake

This cake is a visual and flavorful masterpiece: a marbled canvas of white and chocolate cake, layered with creamy cream cheese and a burst of strawberry-basil freshness, topped with a luscious dark chocolate frosting. It's a dessert that's as stunning to look at as it is to savor

Course Dessert

Cuisine American

Keyword Basil, Cake, Condensed Milk, Cream cheese, Strawberries

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Author Chef Cameron

Ingredients

For the Cake Layers:

• 1 box white cake mix or a scratch white cake recipe, plus ingredients called for on the box
• 1 box devil's food cake mix or a scratch chocolate cake recipe, plus ingredients called for on the box
• 1/4 cup strong brewed coffee for the chocolate cake

For the Strawberry-Basil Compote:

• 1 pound fresh strawberries hulled and quartered
• 1/4 cup granulated sugar
• 2 Tbsp balsamic vinegar
• 2 Tbsp fresh basil finely chopped
• 1 tsp lemon zest
• ¼ cup orange juice

For the Cream Cheese Filling:

• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp vanilla bean paste
• 1 Tbsp lemon juice

For the Chocolate Condensed Milk Frosting:

• 1 14 ounce can sweetened condensed milk
• 1 cup 2 sticks unsalted butter, softened
• 6 ounces high-quality dark chocolate 70% cacao, melted and slightly cooled
• 1 tsp vanilla extract
• Pinch of sea salt optional

Instructions

Prepare the Strawberry-Basil Compote:

• In a medium saucepan, combine the strawberries, granulated sugar, and balsamic vinegar.
• Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly (about 10-15 minutes).
• Add the lemon zest and basil.
• Remove from heat and let it cool completely.

Prepare the Cake Batters:

• Prepare the white cake mix according to the package directions.
• Prepare the chocolate cake mix according to the package directions, adding the 1/4 cup of strong brewed coffee into the batter. This will enhance the chocolate flavor.

Prepare the Cream Cheese Filling:

• In a separate bowl, beat the softened cream cheese until smooth.
• Add the powdered sugar, vanilla bean paste, and lemon juice, and beat until creamy.

Prepare the Chocolate Condensed Milk Frosting:

• In a large bowl, beat the softened butter until smooth and creamy.
• Melt the dark chocolate in a double boiler or in the microwave in short bursts, stirring frequently to prevent burning. Let it cool slightly.
• Gradually add the sweetened condensed milk to the butter, beating on medium speed until well combined.
• Then, slowly pour in the slightly cooled melted dark chocolate, and beat until combined.
• Stir in the vanilla extract (and a pinch of sea salt, if using).
• Continue to beat the frosting on medium-high speed until it becomes light and fluffy. This may take several minutes.

Marble and Bake the White Cake Layer:

• Grease and line 2 10in cake pans with parchment paper.
• Pour half of the white cake batter into each of the prepared pans.
• Dollop spoonfuls of the devil’s food cake batter over the white cake layer.
• Use a knife or skewer to gently swirl the devil’s food cake batter into the white cake batter, creating a marble effect.
• Bake according to the cake mix package directions, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan.

Assemble the Bars:

• Once the swirled white cake layer is completely cooled, carefully cut off the top of each cake making the cake even
• Spread the cream cheese mixture evenly over the bottom cake layer.
• Spread the strawberry-basil compote evenly over the cream cheese layer.
• Place the second swirled white cake layer over the strawberry layer.
• Spread the chocolate condensed milk frosting evenly over the top white cake layer.

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