mocca marble cake

I have still not gotten the hang of creating the marbling effect when I bake cakes. As with everything else that we do, it is all a matter of practice, practice, practice.

If you too have difficulty creating the marbling effect when baking cakes, do not let it stop you from baking this mocca marble cake. Despite the not very marbled look of the cake that you see in this post (which is due to my lack of skill and is not the fault of the recipe), the cake is delicious.

INGREDIENTS

2 cups cake flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/3 cup brown sugar

1/3 cup cocoa powder (sifted)

20g instant 3-in-1 coffee (I used hazelnut flavoured white coffee)

1/4 cup hot water

6 tbsp butter (softened)

1 cup castor sugar

1 egg and 1 egg white (beaten)

1 cup plain yoghurt

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour a bundt pan. Set aside.

3. Sift the cake flour, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

4. Mix the brown sugar, cocoa powder, instant coffee and hot water in a small bowl until smooth.

5. Beat the butter in a mixing bowl using an electric mixer for 1 minute or until creamy. Add the castor sugar slowly and beat at high speed for 3 minutes. Add the eggs and beat for 2 minutes.

6. With the electric mixer at low speed, add the flour mixture and the yoghurt alternately, beginning and ending with the flour mixture. When the batter has been well blended, scoop out 1 1/2 cups of the batter and stir into the mocca mix.

7. Spoon 3/4 of the white batter into the bottom of the prepared pan. Spoon dollops of the mocca batter and then small dollops of the white batter over the mocca batter. Draw a small knife through the batter in zigzag motion to create a marbling effect.

8. Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.