Marble Cake – moist, chocolatey and oh-so tasty marble cake that is a cinch to make.
This weekend, I looked for a fun and easy cake to make that would ooh and aah my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make.
Usually when I am making pound cakes, I love to add chocolate into the batter, to give it a little bit of chocolaty taste. This does not always give me the effect that I expect.
This time, I decided, to actually make a true marble cake; a moist cake, which is a combination of a light and a dark batter and swirled to have the marble effect. My stock pile of cookbooks and the internet were good resource. I Finally settled on a recipe and with a couple of tweaks and the help of my kitchen aid, the cake was in the oven in no time.
For this recipe, I added some coffee to enhance the flavor of cocoa powder, which resulted in a more chocolaty cake. Two egg yolks and sour cream, for extra moisture. Finally, I added some almond flavor which left a pleasantly light yet dominant flavor in the cake. It absolutely reminded me of walking into an upscale bakery, with fresh cake aromas bombarding you at the entrance. Chances are this cake will make it into your recipe collection after one bite
The ratio of vanilla to mocha cake batter might be slightly off as the marbling is on the light side, but the taste is amazing. This cake batter is enough for 2 8 inch cakes. I baked mine in a 10 inch Bundt pan.
This cake freezes very well wrapped it in a plastic wrap. Thaw in the refrigerator before serving.
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 2 extra large eggs
- 3 extra large eggs yolk
- 1 tablespoon vanilla extract
- 1 tablespoon pure almond flavor
- 1 1/2 cups sour cream
- 3 cups Cake flour
- 2 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 tsp salt
- 3 tbsp cocoa powder use a good brand it makes all the difference
- 3 tbsp hot water
- 1 teaspoon instant coffee powder
- Preheat oven to 325 degrees grease and flour a 10 inch tube pan .Set aside
- Mix together cake flour, baking powder, salt and baking soda
- In a large mixing bowl, cream butter, and sugar together using a mixer for about 2 minutes, then add sour cream beat until light and fluffy. It will take approximately 4-5 minutes altogether.
- Beat eggs and egg yolk in a separate bowl , and then add flour mixture and the egg mixture alternating between the both of them, beginning and ending with the flour to the butter mixture.
- Stir in the vanilla and the almond extracts, scrape down the sides of the mixing bowl.
- In a small bowl, mix the cocoa powder, coffee and hot water together to make a smooth chocolate paste
- Fold in the chocolate paste with about 1/3 of the cake batter. Mix well until fully incorporated, alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
- With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
- Bake cake until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes
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