Get ready to fall in love with this coffee and cocoa marble bundt cake, the perfect recipe for those seeking a delicious yet sophisticated morning treat.
This cake demonstrates that the meeting between the energizing aroma of coffee and the melting pleasure of cocoa is true magic. A slice of this soft and marbled cake is all you need to transform a hurried breakfast into a small, delightful moment of happiness.
Its soft and moist texture, combined with the intense aroma of coffee and cocoa veins creating a marbled effect that is as beautiful as it is delicious, make this cake a small masterpiece of simplicity, especially if you add the crunchy note of dark chocolate shavings on top.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cuisine: Italian
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk (+ 2 tbsps)
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder for desserts
- 20 ml coffee
- 1/4 cup unsweetened cocoa powder
- 1 3/4 oz 50% dark chocolate
Tools
- 1 Stand Mixer
- 1 Kitchen Scale
- 2 Bowls
- 1 Spatula silicone
- 1 Hand Whisk
- 1 Sifter
- 1 Bundt Cake Pan 9.5 inches
- 1 Cooling Rack
Steps
To prepare the coffee and cocoa marble bundt cake, you don’t need to be an expert baker, just a few ingredients, a stand mixer or a simple bowl, a bundt pan, and a pinch of patience.
In the bowl of the stand mixer, gather the eggs and sugar, turn on the whisk and let it work until the eggs become light and frothy.
Continue whisking while adding the oil followed by the milk.
Once the liquids are perfectly mixed, add the dry ingredients.
Gradually add the mix of flour, starch, and baking powder with a pinch of salt.
Once the dry ingredients are incorporated and the batter is smooth and homogeneous, divide it equally into two bowls.
In one bowl, add the coffee and stir until fully absorbed, while in the second bowl, add the sifted unsweetened cocoa and combine it with the base mixture, adding a bit more milk (2 tbsps).
When both mixtures are ready, layer them alternately in a previously greased 9.5-inch bundt pan.
Finish by adding dark chocolate shavings on top of the coffee and cocoa marble bundt cake.
Bake in a preheated static oven at 350°F for 35-40 minutes, performing the toothpick test before removing from the oven.
Allow the coffee and cocoa marble bundt cake to cool on a wire rack before removing from the pan and slicing 😉.
Storage
The coffee and cocoa marble bundt cake keeps well for up to three days under a cake dome.
