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  3. Mocha Marble Cake

Mocha Marble Cake

A stunning cake with a marbled effect from vanilla and coffee flavoured mixture, drizzled with a coffee, chocolate glaze.

Ȑ
Difficulty
ȑ
Time
70 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 1

350 g unsalted butter, cubed, at room temperature
350 g golden caster sugar
7  egg, medium
300 g plain flour
3  baking powder
0.5 tsp. salt
1 tsp. vanilla extract


120 ml instant coffee granules
50 g cocoa powder, sifted


50 g milk chocolate, broken up
50 ml instant coffee granules
150 g icing sugar


  hazelnuts, as needed, optional, finely chopped
  fresh raspberries, as needed, optional


Instructions

STEP 1/6

Preheat the oven to 180ºC

Grease a 20 cm (8") Bundt tin and dust evenly with flour

Fit the Creaming Beater to the machine

STEP 2/6

Attach the Mixer bowl to the machine

Add the first two items of Ingredients 1 (butter, sugar) into the Mixer bowl, fit the splash guard

Start the machine on speed min and gradually increase speed

Mix on speed Max for about 2 minutes until light and fluffy

While the machine is running, gradually add the next three items of Ingredients 1 (flour, egg, salt) into the bowl

Mix on speed 4 for about 2 minutes until combined

Transfer half of batter into a medium bowl and set aside

Add the remaining items of Ingredients 1 (milk, vanilla) into the Mixer bowl

Mix on speed 2 for about 2 minutes until smooth

Transfer the batter into a separate medium bowl and set aside

STEP 3/6

Retrieve, clean the Mixer Bowl and fit the Creaming Beater

Transfer batter from the first medium bowl into the Mixer bowl

Add Ingredients 2 (coffee, cocoa powder) to the Mixer bowl

Mix on speed 4 for about 1 minute until combined

Transfer the batter from the Mixer Bowl and the reserved medium bowl into the prepared Bundt tin

Add a spoonful of each batter at the time, alternating the colours

Once finished, drag a skewer through the mixture to create a marble effect

Bake at 180ºC for 50 minutes or until a skewer inserted comes out clean

Remove from the oven and let cool in the tin for 10 minutes

Carefully turn out onto a wired rack and let cool completely

STEP 4/6

Place the first item of Ingredients 3 (chocolate) into a small bowl

Melt in the microwave in 30seconds increments until melted

Be careful not to burn the chocolate

Let cool

Retrieve, clean the Mixer bowl and fit the Whisk tool

Attach the Mixer bowl to the machine

Add Ingredients 3 (icing sugar, coffee) into the Mixer bowl

Mix on speed 1 for 1 minute until smooth

Add the cooled melted chocolate from the small bowl into the Mixer bowl

Whisk on speed 4 for 1 minute until combined

STEP 5/6

Drizzle the cake with the chocolate glaze

Top with chopped hazelnuts

STEP 6/6

You can also decorate the cake with fresh raspberries

  1. Back to homepage
  2. Recipes
  3. Mocha Marble Cake

Mocha Marble Cake

A stunning cake with a marbled effect from vanilla and coffee flavoured mixture, drizzled with a coffee, chocolate glaze.

Ȑ
Difficulty
ȑ
Time
70 min
&
Author
lorem ipsum
Servings:12
Makes:1

Ingredients


350 g unsalted butter, cubed, at room temperature
350 g golden caster sugar
7  egg, medium
300 g plain flour
3  baking powder
0.5 tsp. salt
1 tsp. vanilla extract


120 ml instant coffee granules
50 g cocoa powder, sifted


50 g milk chocolate, broken up
50 ml instant coffee granules
150 g icing sugar


  hazelnuts, as needed, optional, finely chopped
  fresh raspberries, as needed, optional

Instructions

STEP 1/6

Preheat the oven to 180ºC

Grease a 20 cm (8") Bundt tin and dust evenly with flour

Fit the Creaming Beater to the machine

STEP 2/6

Attach the Mixer bowl to the machine

Add the first two items of Ingredients 1 (butter, sugar) into the Mixer bowl, fit the splash guard

Start the machine on speed min and gradually increase speed

Mix on speed Max for about 2 minutes until light and fluffy

While the machine is running, gradually add the next three items of Ingredients 1 (flour, egg, salt) into the bowl

Mix on speed 4 for about 2 minutes until combined

Transfer half of batter into a medium bowl and set aside

Add the remaining items of Ingredients 1 (milk, vanilla) into the Mixer bowl

Mix on speed 2 for about 2 minutes until smooth

Transfer the batter into a separate medium bowl and set aside

STEP 3/6

Retrieve, clean the Mixer Bowl and fit the Creaming Beater

Transfer batter from the first medium bowl into the Mixer bowl

Add Ingredients 2 (coffee, cocoa powder) to the Mixer bowl

Mix on speed 4 for about 1 minute until combined

Transfer the batter from the Mixer Bowl and the reserved medium bowl into the prepared Bundt tin

Add a spoonful of each batter at the time, alternating the colours

Once finished, drag a skewer through the mixture to create a marble effect

Bake at 180ºC for 50 minutes or until a skewer inserted comes out clean

Remove from the oven and let cool in the tin for 10 minutes

Carefully turn out onto a wired rack and let cool completely

STEP 4/6

Place the first item of Ingredients 3 (chocolate) into a small bowl

Melt in the microwave in 30seconds increments until melted

Be careful not to burn the chocolate

Let cool

Retrieve, clean the Mixer bowl and fit the Whisk tool

Attach the Mixer bowl to the machine

Add Ingredients 3 (icing sugar, coffee) into the Mixer bowl

Mix on speed 1 for 1 minute until smooth

Add the cooled melted chocolate from the small bowl into the Mixer bowl

Whisk on speed 4 for 1 minute until combined

STEP 5/6

Drizzle the cake with the chocolate glaze

Top with chopped hazelnuts

STEP 6/6

You can also decorate the cake with fresh raspberries

Notes