Description
This Coffee Chocolate Marble Cake is a delightful blend of rich coffee and chocolate flavors swirled into a moist, tender cake. The marbled effect is achieved by combining a vanilla batter with a cocoa-coffee batter, then gently swirling them together before baking. Topped with a smooth chocolate glaze and optional chopped pecans, this cake is perfect for coffee lovers and chocolate enthusiasts alike, offering a perfect balance of sweetness and depth of flavor in every bite.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup strong brewed coffee
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
Topping
- ½ cup chopped pecans (optional)
- 1 cup chocolate chips
- ½ cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This adds air to the batter, contributing to a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully incorporate them. Then, mix in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and whole milk alternately into the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Prepare Cocoa-Coffee Batter: In a small bowl, combine the unsweetened cocoa powder and the brewed strong coffee. Take one-third of the prepared batter and mix it with this cocoa-coffee mixture to create the chocolate portion of the cake.
- Layer and Swirl Batter: Spoon the vanilla and chocolate batters alternately into the prepared bundt pan. Use a knife to gently swirl the batters, creating the marbled effect without overmixing.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely, ensuring it sets properly and prevents sogginess.
- Make Chocolate Glaze: Heat the heavy cream until warm (but not boiling). Pour it over the chocolate chips in a bowl and stir until smooth and glossy, creating a rich chocolate glaze.
- Glaze and Serve: Drizzle the cooled cake with the chocolate glaze evenly. If desired, sprinkle the chopped pecans on top for added crunch and nutty flavor. Slice and enjoy!
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugar.
- Strong brewed coffee enhances the chocolate flavor without overpowering the cake.
- The chopped pecans are optional; they add texture but can be omitted for nut allergies.
- Use a toothpick test to confirm the cake is fully baked to avoid undercooked center.
- The glaze can be prepared in advance and gently reheated before drizzling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
