The best delicious Mocha Marble Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mocha Marble Cake recipe today!
Hello my friends, this Mocha Marble Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mocha Marble Cake is amazingly delicious, and addictive, everyone will be asking for more Mocha Marble Cake.
What Makes This Mocha Marble Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mocha Marble Cake.
Ready to make this Mocha Marble Cake Recipe? Let’s do it!
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2 c Cake flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Unsweetened cocoa;
-preferably Dutch
1 1/3 c Sugar
1/4 c Water
1 ts Instant espresso powder
4 tb Unsalted butter; or
-margarine
1 lg Egg
1 lg Egg white
1 c Nonfat plain yogurt
2 ts Vanilla extract
Powdered sugar; for garnish
Preheat oven to 350. Coat a small (10 cup) bundt pan or an 8-cup loaf pan
with non-stick cooking spray; lightly dust with flour, tapping out any
excess.
Sift together flour, baking powder, baking soda and salt; set aside. Stir
together cocoa powder, 1/3 cup of the sugar, water and espresso powder; set
aside.
Beat butter with an electric mixer on high speed for 1 minute. Add
remaining 1 cup sugar and beat 1 minute more. Mixture will by dry and
grainy. With mixer on low speed, slowly add egg and egg white. Beat on
high speed for 2 minutes. Reduce mixer speed to low; alternately add flour
mixture, yogurt and vanilla in thirds, mixing lightly.
Remove 1 1/2 cups batter; stir cocoa mixture into this portion of the
batter. Spoon about 3/4 of the white batter into the prepared pan. Spoon
alternating dollops of chocolate and white batters over batter in pan, then
use a butter knife to marble the batters together.
Bake until a toothpick inserted in the center comes out clean – about 45 –
50 minutes if baking in a bundt pan or 50 – 55 minutes if baking in a loaf
pan. Cool in pan for 10 minutes, then loosen from the sides of the pan and
invert onto a cooling rack. Cool completely. Garnish by sifting powdered
sugar over cake at serving time.
Yields
12 Servings
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