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Marble cake with espresso

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  • (1)
  • Preparation time: 1 h 30 min
  • Difficulty:
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  • Number of ingredients: 19
marble cake with espresso

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.

Ingredients:

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Instructions:

1
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
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
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
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.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-2,68 €
Total:
26,80 €24,12 €
-10%
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