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BAM Cake converter 
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Ingredients:
- 30 g flour
- 50 g sugar
- 3 tablespoons BAM cocoa powder
- 1 teaspoon espresso powder
- a pinch of salt
- 30 g unsalted butter
- 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:
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.
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