Frosted with a decadent layer of chocolate ganache, this Marbled Vanilla Chocolate Coffee Cake makes one amazing dessert.
And I am back with another loaf cake recipe. What can I say, I love loaf cakes, their versatility, the ease of baking, and quick frosting ideas really make these cakes my number one choice of quick bakes. This Marbled Vanilla Chocolate Coffee Cake is no different.
Marble cakes are such classic bakes. Beautifully made with the twirling and combining of colours and flavours to create an amazing cake or loaf. What I really love about this cake is that you get the best of two favourite flavours in one. Chocolate and vanilla…now how can you not love that?
Making The Cake …
There is just one cake batter to start with, which after mixing, is divided equally into two bowls. In the first bowl, a bit of vanilla extract is added. Cocoa powder and coffee is added to the second bowl. Whenever I use cocoa in a recipe,I usually add a bit of coffee to it enhances the chocolate flavour. You don’t get a lot of the coffee taste though, it just enriches the chocolatey-ness ( we will just say that is a real word, for now, okay ) Anyway chocolatey-ness does sound delicious, doesn’t it?
After the batter is divided and flavoured, it is then placed into a baking tin. To get the marbled effect, I place the batter in a checkerboard-like formation. I start by alternating the vanilla and chocolate batters to create a rough checkerboard along the bottom of the pan. I then repeat with a second layer, being sure to place the chocolate batter on top of the first layer’s vanilla batter and vice-versa. I then run a wooden spoon handle or really thick skewer through the batter to create the swirls. Just be sure not to overmix the batter or you will lose your beautiful contrasting colours. Then bake and frost
Making The Chocolate Ganache Frosting…
The frosting consists of an easy to make the delicious ganache. Using just 2 ingredients, heavy cream and chocolate. Warmed cream is poured over chocolate pieces allowing it to melt and combine. It is then left aside for 10 minutes. This helps it thicken up a bit so it pours evenly over the cake. You can refrigerate the ganache to thicken it more quickly, stirring every 5-10 minutes until it is cooled and thickened to your desired consistency if you prefer.
Finally, dust with a bit of cocoa powder, slice and ENJOY ♥
- ½ cup / 115 g / 1 stick butter or margarine
- 1 cup / 200g sugar
- 3 eggs
- 2 teaspoons / 10 ml vanilla extract
- ¾ cup / 200ml buttermilk
- 3 cups / 360 g all purpose / cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda / bicarbonate of soda
- ¼ cup / 30g cocoa powder
- 1 teaspoon coffee dissolved in ¼ cup hot water
- ¾ cup heavy / fresh cream
- 1 ½ cups / 260 g chocolate broken into pieces
Beat the butter and sugar until light and fluffy
Add eggs, one at a time,incorporating fully before adding the next.
Stir in vanilla extract and buttermilk
In a separate bowl,Sift flour, baking powder and baking soda / bicarbonate of soda together
Whisk ⅓ flour mixture into the wet mixture, combine well and fold in the remaining flour.
Divide batter in half and stir in cocoa powder and dissolved coffee through one half
To get the marbled effect, place the batter in a checkerboard like formation. start by alternating the vanilla and chocolate batters to create a rough checkerboard along the bottom of the pan. Then repeat with a second layer, being sure to place the chocolate batter on top of the first layer's vanilla batter and vice-versa.
run a wooden spoon handle or really thick skewer through the batter to create the swirls.Do not overmix.
Bake at 340˚ F / 180˚ C for 40 to 50 minutes or until a skewer inserted comes out clean.
Remove cake from tin and cool on a wire rack.
When cooled, frost with the prepared ganache. Dust with cocoa powder if you prefer.
Chop chocolate into small pieces. Place in a l bowl and set aside.
Heat the cream in a saucepan over medium heat. As soon as it begins to simmer, immediately remove from the heat and pour over the prepared chocolate.
Allow to stand for 5 minutes, then lightly stir with a whisk until all of the chocolate has melted and the mixture is smooth. Allow to set at room temperature for 10 minutes before pouring evenly over the cake.
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