A swirl of chocolate cake threads through this coffee-flavored butter cake for a sumptuous treat with a cappuccino or latte.
- 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
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.
nutrition information per serving
468 calories; 23g total fat; 114mg cholesterol; 225mg sodium; 59g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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