View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Mocha Marbled Coffee Cake

Source: Coffee Cakes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Makes one 10-inch Bundt cake.
A swirl of chocolate cake threads through this coffee-flavored butter cake for a sumptuous treat with a cappucino or latte.
RECIPE INGREDIENTS
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 tablespoons instant coffee powder dissolved in 2 tablespoons hot water
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
2 squares (2 ounces) unsweetened chocolate, melted
DIRECTIONS
Preheat the oven to 350 degrees F.

Grease and flour a 10-inch Bundt pan or plain tube pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and mix in the vanilla and dissolved coffee. Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern. Repeat until all the batter is used. With a knife, swirl through the mixture once to marble the batters. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool on a rack for 15 minutes, then turn out of pan.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Dessert in a Pinch: Easy Cakes
 Jingle Bell Breakfast
Nutrition Facts per Serving
Yield:   Makes one 10-inch Bundt cake.
Calories: 468
Fat. Total: 23g
Fiber: 1g
Carbohydrates, Total: 59g
Sodium: 225mg
% Cal. from Fat: 44%
Cholesterol: 114mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: barbara, BC Reviewed: 07/16/2007
Very moist. A big hit at the party. It didn't look too nice as is for a birthday cake so we covered it in whipped cream, chocolate sprinkles, and raspberries. Everyone had seconds, they really liked it. Good flavour. Make sure to swirl the knife through it more than once as it wasn't quite marbled enough.
55 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.