Two-tier marble cake with raspberry filling

Ingredients:

Cake

• 4 cups premium flour + extra for dusting
• 3.5 cups granulated sugar
• 1.5 cups dark unsweetened cocoa powder
• 2 tsp baking powder
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 2 cups whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• 1 teaspoon coffee extract
• 0.5 cup canned unsweetened coconut milk
• 2 tbsp. condensed milk with sugar

Cream

• 0.5 cup raspberries
• 440 g unsalted butter, room temperature
• 6 cups powdered sugar
• Grated zest of half a lemon + 1 tbsp lemon juice

Marble mastic

• 0.7 kg of white mastic
• 170 grams each of blue, pink, green and yellow mastic (or other colors to your taste)
• Powdered sugar, for work

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Spray two 9-inch (22-cm) round cake pans and two 6-inch (15-cm) cake pans with cooking spray; dust with flour and shake out any excess. Line the bottom of each pan with parchment paper.

2. Cakes

   
   In a large bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Pour in milk, vegetable oil, and eggs. Mix with a silicone spatula to form a dough. Add vanilla and coffee extracts.
3. Pour 3 cups of batter into each of the prepared 9-inch (22 cm) pans. Divide the remaining batter evenly among the smaller pans (you'll get about 1.5 cups per pan); tap each pan on the counter to release any air bubbles.
4. Bake, rotating the pans halfway through baking, until a toothpick inserted into the center comes out clean, about 35 minutes for 6-inch (15 cm) cakes and 45 minutes for 9-inch (22 cm) cakes. Transfer the cakes to wire racks and let cool for 10 minutes in the pans. Then, turn the cakes out onto wire racks, remove the parchment, and let cool completely.
5. Using a long serrated knife, cut each cake in half horizontally, making 4 x 6” cakes and 4 x 9” cakes.
6. In a small bowl, combine coconut milk and condensed milk. Brush the cooled cake layers with the mixture, using just enough to moisten the surface.

7. Raspberry cream

   
   In a food processor, puree the raspberries until smooth. In a large bowl, beat the butter with a mixer on medium-high speed until smooth, about 1 minute. Gradually beat in 4 cups of powdered sugar, mixing until smooth. Add the raspberry puree, the remaining 2 cups of powdered sugar, and the lemon zest and juice. Beat until fluffy, about 2 more minutes.

8. Assembling the cake

   
   Place one large cake layer on a cardboard circle. Using an offset spatula, spread about 3/4 cup of raspberry frosting over the surface. Stack the remaining 9-inch (22 cm) cake layers on top, spreading 3/4 cup of frosting on each. Cover the top and sides of the cake with a thin layer of frosting (to cover any crumbs). Refrigerate until the filling sets, at least 30 minutes.
9. Meanwhile, place a 15 cm (6 in) cake layer on a cardboard circle and spread 1/4 cup of raspberry cream over it. Stack the remaining cake layers on top, spreading 1/4 cup of cream on each. Cover the top and sides of the cake with a thin layer of cream. Refrigerate for at least 30 minutes. Transfer the remaining cream to a pastry bag fitted with a star tip.
10. Cover the tiers with marble fondant and finish assembling. Next, decorate the cake with the remaining frosting, piping it in your desired pattern. Refrigerate until ready to serve.
    
    

    Marble mastic

    
    Dust the work surface with powdered sugar. Roll 220g of white fondant into a thick log. Form 60g of blue, pink, green, and yellow fondant (or other colors) into thin logs the same length as the white.
    
    Using a small amount of water, attach the colored logs to the white one. Form them into one large log, then twist it several times. Fold the twisted fondant log in half, then form it into a ball.
    
    Using a rolling pin, roll the fondant ball into a circle 15 inches in diameter and approximately 0.3 cm thick, dusting with powdered sugar as needed. Lift the marbled fondant layer and cover a 6-inch cake with it. Smooth the entire surface with your hands. Use a small knife to trim off any excess around the cake. Refrigerate until ready to assemble.
    
    Repeat steps 1 through 3 to form a large marble ball using 450g of white fondant and 110g of colored fondant. Roll it into a thin circle with a diameter of 45cm. Place the marbled fondant layer on a 22cm cake, smooth the surface, and trim the edges.
    
    Place a 22cm cake on a board or cake stand; place a 15cm cake in the center on top. Pipe the reserved frosting around the bottom edge of each tier of cake.