• IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake :)
• If using the whipped dark chocolate ganache frosting, then I would recommend making it before you start on the cake as it needs time to cool in the fridge before whipping (instructions for making the ganache are after the vanilla cake).

Vanilla Cake

• Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
• In a bowl, sift together your flour, cornflour, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
• In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
• Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
• Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
• Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
• Divide the batter equally into two separate bowls (I would recommend weighing the batter to make sure you have an even amount in each bowl. Mine comes to around 685g each once divided).
• To one half of the batter, add in the cocoa powder, instant coffee powder and vegetable oil. Fold with a spatula until just combined.
• Divide the batter evenly into the two 8 inch cake tins. You can use your own marbling technique or use the method I like to use which gives you a very cool pattern on the inside. To do this, place 3 tablespoons of the chocolate batter in the middle of each cake tin. Spread out a little and then directly on top of it add in 3 tablespoons of the vanilla cake batter. Repeat these steps alternating between the two flavours. Every now and then I like to gently shake/twirl the cake tin to help the batter spread out towards the edges of the cake tin (I would recommend watching the video below for a demonstration of this technique).
• Once all the batter is used up, gently shake the tins again to help even out the batter, and gently tap them on your countertop twice to remove any large air bubbles.
• OPTIONAL: If you won't be icing your cake, then you create a nice flower like pattern on the top of your cake. To do this, place a toothpick at the edge of the cake tin, and drag it into the middle of the cake tin and lift it out. Wipe the toothpick clean and then do the same thing on the opposite side of the cake tin. Now keep doing this, working your way around the cake tin (I do it 8 times in total). I would recommend watching the video demonstration below as it's a little hard to explain! :)
• Bake for 35 minutes or until a toothpick comes out clean. Once done, let the cakes cool in the cake tins for 20 minutes and then turn them out onto a wire rack to completely cool before frosting with the whipped chocolate ganache or another frosting of your choice.

Whipped Dark Chocolate Ganache

• Chop up your chocolate into small pieces (no need to do this if using chocolate callets) and place in a heat proof bowl.
• Place the cream in a saucepan over a low-medium heat and heat it up until it begins to gently bubble. Once it's gently bubbling, immediately take it off the heat (you don't want to overheat the cream) and pour it over the chocolate.
• Allow the chocolate/cream mixture to sit for 5 minutes untouched. After 5 minutes, stir with a spatula and then using an immersion blender, blend until smooth. Keep the immersion blender on the bottom of the bowl to prevent air bubbles getting into the ganache.
• Pour the ganache into a wide baking tray/dish (this will allow it to cool quicker), and cover it with cling wrap so that it's touching the top of the ganache. This will prevent a skin from forming as it cools. Place it in the fridge for at least a few hours to allow it to thicken up and become very cold. You can also do this step the day beforehand.
• Once ready, pour the ganache into a bowl and whip until you reach stiff peaks. It comes together quite quickly so be careful not to overwhip the cream. Use it to frost your marble cake :)