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Marble cake with espresso

Marble cake with espresso

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 19

The recipe tells a story where intense dark chocolate espresso meets buttery vanilla and together they create a marble espresso cake.

This could become your favourite type of dessert because it is really tasty, unique and, best of all, looks very elegant. But this elegance is not difficult to achieve, in fact, it is absolutely easy to prepare.

The marble tart will not be too sweet and can be served both for breakfast and dessert with an afternoon cup of tea.

The marble cake consists of 3 parts:

Buttery vanilla sponge: a super moist sponge with a dense texture and a lovely vanilla flavour that goes perfectly with espresso.
Chocolate espresso cake: a vanilla sponge cake will be coated with a rich chocolate espresso mixture. But that's why we don't need to make two different sponge cakes, we just mix one with the other.
Top with espresso chocolate chips. It's dark, sweet and very chocolatey.

Coffee lovers are also served:

RECIPE: Espresso, chocolate and vanilla biscuits
RECIPE: Classic tiramisu
RECIPE: Affogato chocolate mousse

And for marble cake lovers:

RECIPE: Marble cake with yoghurt
RECIPE: Caramel marble cake
RECIPE: Marble cake with sour cream

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Marble cake with espresso

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 19

Ingredients:

FOR CHOCOLATE AND ESPRESSO CRUMBLE:

30 g flour
50 g sugar
3 tablespoons BAM cocoa powder
1 teaspoon espresso powder
a pinch of salt
30 g unsalted butter

FOR THE MARBLE CAKE:

170 g unsalted butter
2 teaspoons of espresso powder
1 teaspoon hot water
250 g flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of salt
300 g sugar
3 large eggs
1 teaspoon BAM vanilla paste
175 g sour cream
2 teaspoons BAM cocoa powder

Instructions:

FOR THE MARBLE CAKE:

1. Step Preheat the oven to 180°C. Grease and line a 20 cm x 10 cm x 6 cm loaf tin with baking paper. To make the chocolate and espresso crumble, put the flour, sugar, BAM cocoa powder, espresso and salt in a small bowl. Add the butter and rub it in with your fingers until pea-sized crumbs form. It will seem a little dry at first, but the texture will change as you continue to work.

2. Step Gradually whisk in the eggs, then add the BAM vanilla paste. Turn the mixer speed down to low. Whisk in half of the dry ingredients, then all of the sour cream, then add the remaining dry ingredients. Turn the mixer speed back to medium and whisk until the ingredients are combined. Transfer a quarter of the batter to a smaller bowl and add the dissolved espresso and cocoa. Stir the mixture with a wooden spoon until smooth.

3. Step Using a generous tablespoon, start dropping balls of dough alternately into the prepared pan in a checkerboard pattern until the mixture is used up. Using a skewer, stir the two mixtures into each other to create a 'marbling' effect, taking care not to overdo it. Top with chocolate chips and espresso.

4. Step Bake the cake for 50 to 55 minutes until golden brown. Leave the cake to cool in the tin for a further 15 minutes, then place it on a wire rack to cool further. Sprinkle with confectioners' sugar before serving.

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

13,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,38 €

Total:

21,42 €

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Banoffee pie

Marble cake with espresso

Preparation time: 1 h 30 min

Difficulty: 2

Number of ingredients: 19

The recipe tells a story where intense dark chocolate espresso meets buttery vanilla and together they create a marble espresso cake.

The marble tart will not be too sweet and can be served both for breakfast and dessert with an afternoon cup of tea.

The marble cake consists of 3 parts:

Buttery vanilla sponge: a super moist sponge with a dense texture and a lovely vanilla flavour that goes perfectly with espresso.
Chocolate espresso cake: a vanilla sponge cake will be coated with a rich chocolate espresso mixture. But that's why we don't need to make two different sponge cakes, we just mix one with the other.
Top with espresso chocolate chips. It's dark, sweet and very chocolatey.

Coffee lovers are also served:

RECIPE: Espresso, chocolate and vanilla biscuits
RECIPE: Classic tiramisu
RECIPE: Affogato chocolate mousse

And for marble cake lovers:

RECIPE: Marble cake with yoghurt
RECIPE: Caramel marble cake
RECIPE: Marble cake with sour cream

Ingredients:

FOR CHOCOLATE AND ESPRESSO CRUMBLE:

30 g flour
50 g sugar
3 tablespoons BAM cocoa powder
1 teaspoon espresso powder
a pinch of salt
30 g unsalted butter

FOR THE MARBLE CAKE:

170 g unsalted butter
2 teaspoons of espresso powder
1 teaspoon hot water
250 g flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
a pinch of salt
300 g sugar
3 large eggs
1 teaspoon BAM vanilla paste
175 g sour cream
2 teaspoons BAM cocoa powder

Instructions:

FOR THE MARBLE CAKE:

1. Korak

Preheat the oven to 180°C. Grease and line a 20 cm x 10 cm x 6 cm loaf tin with baking paper. To make the chocolate and espresso crumble, put the flour, sugar, BAM cocoa powder, espresso and salt in a small bowl. Add the butter and rub it in with your fingers until pea-sized crumbs form. It will seem a little dry at first, but the texture will change as you continue to work.

2. Korak

Gradually whisk in the eggs, then add the BAM vanilla paste. Turn the mixer speed down to low. Whisk in half of the dry ingredients, then all of the sour cream, then add the remaining dry ingredients. Turn the mixer speed back to medium and whisk until the ingredients are combined. Transfer a quarter of the batter to a smaller bowl and add the dissolved espresso and cocoa. Stir the mixture with a wooden spoon until smooth.

3. Korak

Using a generous tablespoon, start dropping balls of dough alternately into the prepared pan in a checkerboard pattern until the mixture is used up. Using a skewer, stir the two mixtures into each other to create a 'marbling' effect, taking care not to overdo it. Top with chocolate chips and espresso.

4. Korak

Bake the cake for 50 to 55 minutes until golden brown. Leave the cake to cool in the tin for a further 15 minutes, then place it on a wire rack to cool further. Sprinkle with confectioners' sugar before serving.

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Marble cake with espresso

Marble cake with espresso

Ingredients:

Instructions:

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

Bourbon Vanilla Paste, 70 g

Related products

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TREND: Desserts in a jar for festive December

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Banoffee pie

Marble cake with espresso

Ingredients:

FOR CHOCOLATE AND ESPRESSO CRUMBLE:

FOR THE MARBLE CAKE:

Instructions:

FOR THE MARBLE CAKE:

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Categories

Hazelnut Coffee spread, 200 g

Macarons confectionery set

Cakepops & Popsicles Confectionery set

For chocoholics

Hazelnut Coffee spread, 200 g

Macarons confectionery set

Cakepops & Popsicles Confectionery set

Search suggestions

Hazelnut Coffee spread, 200 g

Macarons confectionery set

Cakepops & Popsicles Confectionery set

Marble cake with espresso

Marble cake with espresso

Ingredients:

Instructions:

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

Bourbon Vanilla Paste, 70 g

Related products

BAMbastic Topping set

Strawberry Topping, 200 g

White Hot Chocolate, 220 g

Confectionery set Sinless desserts

Become a master pâtissier

Latest news and recipes

TREND: Desserts in a jar for festive December

Biscuits baci di dama (lady's kisses)

Banoffee pie

Marble cake with espresso

Ingredients:

FOR CHOCOLATE AND ESPRESSO CRUMBLE:

FOR THE MARBLE CAKE:

Instructions:

FOR THE MARBLE CAKE:

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