Chocolate Marbled Coffee Cake.
Tall, incredibly soft, delicious.
After the success of the classic coffee cake here is an even more indulgent version because it’s chocolate 🙂
The Chocolate Marbled Coffee Cake is a pantry dessert perfect for breakfast, or a snack. You know those tall desserts displayed in pastry shops and cafes in the morning? Yes, exactly that! A very simple, incredibly soft cake to prepare, which comes together in 10 minutes with an electric mixer, and just as it bakes you’ll fill the kitchen with a delightful aroma, and tasting it will be a delight 🙂 Moist and incredibly delicious, it will become one of your favorite cakes 🙂
Also try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 large eggs (at room temperature)
- 3 cups all-purpose flour
- 1 cup sugar (3/4 cup for a less sweet version)
- 3/4 cup corn oil
- 2/3 cup water (or milk at room temperature)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 16 g baking powder (1 packet)
- 1/4 cup unsweetened cocoa powder
- as needed powdered sugar (for finishing)
Tools
- 1 Electric Mixer
- 1 Bowl
- 1 Sifter
- 1 Bundt Cake Pan
- 1 Oven
Steps
Preheat the oven to 340°F and butter a 9.5-inch bundt pan (you can also oil and flour it if lactose intolerant).
Using an electric mixer, beat the eggs with the sugar and pinch of salt until light, fluffy, and pale. You can also use a stand mixer.
While mixing, slowly add the oil, vanilla extract, and then the water gradually.
Sift the flour with the baking powder and incorporate it into the egg mixture slowly while continuing to mix.
Once the batter is smooth, pour 3/4 of it into the buttered pan.Add the sifted cocoa to the remaining batter along with 2 tablespoons of water and mix well with a spatula.
Pour the cocoa batter over the plain batter in the pan and swirl with a fork to marbelize the two batters.
Bake at 340°F for approximately 45 minutes. Check with a skewer (if it’s done, it should come out dry; if not, bake for a few more minutes).
Let the cake cool for 15 minutes, then place it on a serving tray and let it cool completely. If desired, dust with powdered sugar.
Butter a 9.5-inch bundt pan (you can also oil and flour it if lactose intolerant).
Preheat the oven to 340°F.
Insert the butterfly whisk into the mixing bowl.
Separate the egg yolks from the egg whites.
Place the egg whites with a pinch of salt in the bowl for 4 minutes/speed 4.
Set them aside in a bowl.Place the yolks in the bowl with the sugar and mix for 2 minutes/speed 4.
Remove the butterfly whisk and add the oil 10 sec/speed 3.
Also add the water and mix for 20 sec/speed 3.Also add the flour, vanilla extract 50 sec/speed 3.
Scrape down the sides and add the baking powder 20 sec/speed 3.
Turn off the mixer and fold the egg whites into the batter a little at a time, using a spatula to mix from bottom to top.
Once the batter is smooth, pour 3/4 of it into the buttered pan.
Add the sifted cocoa to the remaining batter with two tablespoons of water and mix well with a spatula.
Pour the cocoa batter over the plain batter in the pan and swirl with a fork to marbelize the two batters.
Bake at 340°F for approximately 45 minutes. Check with a skewer (if it’s done, it should come out dry; if not, bake for a few more minutes).
Let the cake cool for 15 minutes, then place it on a serving tray and let it cool completely. If desired, dust with powdered sugar.The chocolate marbled coffee cake is ready to enjoy… Happy baking!
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