Take your marble loaf cake to the next level by giving it a “mocha” twist. This recipe takes less than half an hour to prepare and only an additional 30 minutes to an hour baking in the oven. It serves six to eight, making it ideal for small gatherings or an indulgent afternoon snack.
Sharing this recipe online, BBC Food pointed out: “This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat.”
Easy marble cake recipe
Ingredients
- 175g butter or baking spread
- 175g caster sugar
- Three free-range eggs, lightly beaten
- Half a tsp vanilla extract
- 225g/8oz self-raising flour
- Pinch salt
- Two tbsp milk
- Two tbsp cocoa powder
- Two tbsp strong black coffee, cooled
Method
Preheat the oven to 180C (160C for fan ovens) or Gas Mark four. Prepare a 900g loaf tin or a 20cm round cake tin by greasing it and lining the base and sides with parchment paper.
In a large mixing bowl, use an electric whisk to beat the butter and sugar together until the mixture becomes very light in color and airy in texture.
Gradually incorporate the beaten eggs, adding a small amount at a time and mixing thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour and salt. Carefully fold this dry mixture into the wet ingredients, using a gentle motion to maintain the airiness of the batter.
Divide the combined mixture evenly into two bowls – each portion should weigh approximately 350g.
To one of the portions, add the milk and stir gently until the mixture is smooth and uniform.
In a separate small container, blend the cocoa powder with the coffee to create a thick, smooth paste. Incorporate this paste into the second bowl of cake batter, mixing until fully blended.
Spoon alternating amounts of each mixture into the prepared tin to create a marbled pattern. Once all the batter is in the tin, bake for 50 to 60 minutes, or until the surface feels firm and a skewer inserted into the centre comes out clean.
Leave the cake in the tin for 10 minutes after baking, then remove it and transfer to a wire rack. Let it cool completely before slicing.
