Mocha Marble Cake Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
10 Slices
Ingredients
  • 2 packed cups flour, sifted
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup buttermilk
  • 2 tablespoons cocoa powder
  • 3 tablespoons espresso, cooled
Directions
  1. Preheat the oven to 350 F, and grease then line a 2-pound loaf tin.
  2. In a medium-sized bowl, mix together the flour, baking powder, and salt until they are well combined, then set to one side.
  3. Add the room temperature butter and the sugar to a mixing bowl or stand mixer, and then beat on a medium-fast speed for 3 to 4 minutes until the mixture is lighter in color and creamed. Pause the beaters and scrape down the bowl partway through to make sure that all of the butter and sugar are fully incorporated.
  4. Add the eggs to the bowl one at a time and beat them until they are thoroughly mixed in, along with the vanilla extract.
  5. Add half of the flour mixture to the bowl and mix everything on a low setting until just combined, then mix in the buttermilk, and finally the remaining flour.
  6. In a medium-sized bowl, stir together the cocoa powder and the cooled espresso until a paste has formed. Then scoop roughly 1 ½ cups of the cake batter into the bowl with the cocoa powder-espresso paste, and proceed to gently mix everything together until thoroughly combined.
  7. Alternate dropping scoops of the vanilla batter and the chocolate batter into the prepared loaf tin, until all of the batter has been used. Then, using a skewer or a knife, swirl the batter around to mix the chocolate and vanilla batters together in a pretty pattern.
  8. Place the loaf tin in the oven and leave the mocha chocolate loaf cake to bake for 50 minutes, or until a skewer inserted in the cake comes out clean.
  9. Remove the cake from the oven and allow it to cool for 10 minutes before removing the cake from the tin and leaving it to cool fully on a wire rack. Once cool, store in an airtight container at room temperature, and consume within 3 days.