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 enhances the delicious chocolate flavour.
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.
Start by alternating the vanilla and chocolate batters to create a rough checkerboard along the bottom of the pan. 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. 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 ♥
If you like this recipe, be sure to check out my other amazing Loaf and Cake recipes
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Marbled Vanilla Chocolate Coffee Cake
Ingredients
FOR THE CAKE
- 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
FOR THE FROSTING
- ¾ cup heavy / fresh cream
- 1 ½ cups / 260 g chocolate broken into pieces
Instructions
FOR THE CAKE
- 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.
FOR THE FROSTING
- 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.
Notes
Nutrition
This looks delicious! I love marble cakes because I don’t have to choose between chocolate and vanilla :). YUM!
I love adding coffee to chocolate too! This marble cake looks so yummy. Satisfies those who like vanilla and chocolate!! Mmmmm 🙂
Another great loaf recipe Ashika! Love the chocolate swirls, and the chocolate ganache frosting sounds like a must! Have a great week!
I agree, Ashika, chocolate always benefits from a touch of coffee. I have to be careful to not mention it to non-coffee-lovers, though! I do also love a good loaf cake and I appreciate your creativity with them! This one is definitely a keeper! Pinning for later!
I’m always on the look out for new loaf cakes to try Ashika. I’ve never tried a marbled one before and this Marbled Vanilla Chocolate Coffee Cake looks absolutely amazing. And two flavours in one as well. Yes please! I like your explanation of how you get the marbled effect. It was clear and I could imagine myself making it following that explanation. Thanks for that!
Thank God I’m subscribed ! This is perfect breakfast and “take me to the office” cake. Thank you Ashika 🙂
I am loving all these loaf cakes of yours, the flavours are amazing!
Could you please share an eggless recepie. What do I put instead of 3 eggs. Thanks.
Hi, you can substitute the eggs by using 1/4 cup buttermilk for each egg added. That will be 3/4 cup buttermilk in place of the eggs.
However, do not leave out the other 3/4 cup of buttermilk which is called for in the recipe.
Keep in mind that the texture will be denser if you leave out the eggs. I hope that this helps answer your question 🙂
Thanks. If I do not have buttermilk, can I put yogurt? If yes, what quantity should I use. Thanks again.
Hi, yes you can use plain unflavoured thick yogurt. The same quantity as the buttermilk will apply. I hope that this helps answer your question and I would love to knowhow it turns out 🙂
Looks really good!😋 Is this stackable?
Hi Avee, Thank you 🙂
To answer your question: Yes this cake is dense enough to be stackable if baked in a round or square cake tin.
I hope that this helps answer your question 🙂
This looks amazing and so easy. Could I bake it in a round fluted or Bundt pan instead of the loaf pan? Thanks!
Hi Beth, thank you 🙂 Yes you can use a Bundt or fluted pan if you prefer. I hope you give this recipe a try soon.
hi, can i use a mix of normal milk and greek yoghurt instead of the buttermilk and if so, what quantity of milk (mls) and yoghurt (grams) should i use? or should i just use one over the other? im looking for maximum moist and fluffiness 🙂
Hi Serena, full fat Greek yogurt on its own should be fine as a substitute for the buttermilk. This will give the fluffiness and moist texture to the loaf, but do not add any milk to the Greek yogurt. Substitute the Greek yogurt for the same amount of buttermilk called for in the recipe:
So now you are going to use 3/4 cup (210g) Greek yogurt instead of the buttermilk.
I hope this helps answer your question 🙂