Grain Free Vanilla Chocolate Fudge Marble Cake
Preparation Time: 15 minutes
CHOCOLATE FUDGE CAKE BATTER
1/2 cup (heaping full) dark chocolate, chopped
115g cream cheese, room temperature
1 organic egg
1 teaspoon vanilla extract
VANILLA CAKE BATTER
8 organic eggs
3/4 cup sour cream, full fat
4 tablespoons Apiaries 8 Natural Raw Honey
2 teaspoons vanilla extract
8 tablespoons butter, melted
1 cup coconut flour, sifted
1 teaspoon baking soda
1 punnet fresh raspberries to garnish
Preheat oven to 180ºC (160ºC fan forced). Generously grease a 9 inch cake pan (springform pan works great too) with coconut oil or butter.
Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.
In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients. Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan. Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.
Bake for 35-40 minutes or until a tester of the center comes out clean.
Allow cake to cool completely on a cooling rack before removing from the pan.
Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.
Serves 8 to 10.