Espresso Chocolate Marble Cake | No Bake No Oven Marble Cake | Chocolate Swirl Bread
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Dessert
Cuisine: International
Serves: 12 servings (one 9x5x3 loaf cake)
Ingredients
- For Vanilla Sponge:
- All-purpose flour: 1 ¾ cup or 222g
- Baking powder: 1 tsp
- Margarine or Butter, salted: 1 ¾ stick or 212g + 1 tbsp (for greasing) (See Tips)
- Sugar, powdered: 1 cup or 222g (See Tips)
- Egg, large: 4, at room temperature
- Milk: ¼ cup
- Vanilla extract: 2 tsp (optional)
- Cocoa powder: 1 tbsp (for dusting) (See Tips)
- For Espresso Chocolate Sponge:
- Instant espresso powder: 1 heaped tbsp
- Hot water: ¼ cup
- Dark chocolate: 85g to 110g (See Tips)
- Equipment:
- Sieve
- Whisk
- Spatulas
- Large mixing bowls
- Small mixing bowls
- 9x5x3 or 8x4x4 loaf pan
Instructions
- Let’s begin with greasing and dusting the baking pan.
- Next, prepare the espresso shot by mixing the ground coffee and ⅛ cup of water.
- Sift dry ingredients together.
- Cream butter and sugar together until fluffy and pale in color.
- Add one egg at a time and continue beating, add vanilla.
- Add the dry mixture and milk alternately in 1:1:1 ratio into the batter and gently fold until there is no visibility of flour without any lumps.
- For the chocolate layer melt chocolate in a large glass bowl. Take half of the cake batter and mix with the chocolate. Fold the batter in espresso shot and fold until batter is smooth and silky.
- The layering.
- Fill the ¾th of a loaf pan with both batters; add both batters alternately until finished.
- Now, take large pan with lid and heat empty pan on gastop with a stand inside. After 3-5 mins place batter filled loaf pan inside large pan and cover. Allow to cook for 30 mins at low then at medium for 15 mins. or until a skewer comes out with clean crumbs when inserted in the middle of the cake.
- Serve warm.
Notes
Tips:
1. I always use regular salted margarine but my mother never use anything but while butter without salt. If you are using unsalted butter or margarine, add 1 tsp of salt to the flour mixture and sift. The salt will balance the sugar level in the cake.
2. It is okay to add little less sugar than the specified measurement but never add more. If you add less sugar your cake will be puffy and yes little less sweet but that will hardly make any differences if you are having perfect spongy cake with sugar frosting like this. But more sugar not only spoils your taste it will also produce soggy and lumpy cake
3. I always dust the pan with cocoa powder while baking chocolate or any dark coloured cake as flour dust on dark toned cake looks nasty. If you don’t have cocoa powder, use coffee powder or at least whole wheat flour to dust the baking pan.
4. I prefer my espresso chocolate layer dark dense so I used dark chocolate. Any other chocolate like milk chocolate or white chocolate can be used for the same purpose. Amount of chocolate can be varied between 85g to 110g. Remember the more chocolate meaning thicker chocolate layer. While with 85g chocolate, espresso layer will be light airy and with 110g chocolate, cake layer will be more brownie like.
5. Greasing and dusting the baking pan will make sure that cake won’t stick to it while baking.
6. Sifting and resifting the dry ingredients will make sure puffy and light cake while baking.
7. Don’t overbeat the butter & sugar. This will yield grainy texture and cake won’t be as fluffy as expected.
8. Always powder your sugar before start baking. There is no harm in use granulated sugar but it will take more time to incorporate all the ingredients while mixing which often produces curdled mixture, resulting dense heavy chewy cake, not light and aery, the way we love our cakes.
9. Mix flour with other ingredients in shape of ‘8’; be slow be gentle. Mixture can be over mixed in a jiffy which can produce hard dense cake.
10. Tapping the baking pan with mixture will help to release air bubbles from inside the batter, if any forms. And the batter will be spread evenly in the pan.
11. Keep checking after initial time specified. It may take 10-15 mins more depending on your oven.
12. Sometimes top of the cake gets the perfect brown color but inside still remains jiggy. Don’t worry about it. Cover the top with a heavy duty foil and continue baking for 10-15 mins more. This will prevent the top from over baking or burning while inside of the cake will continue to bake.
13. Don’t touch or try to cut the cake while it is hot. It is damn fragile now. Allow it to cool. Once it is cooled it will be firm.
1. I always use regular salted margarine but my mother never use anything but while butter without salt. If you are using unsalted butter or margarine, add 1 tsp of salt to the flour mixture and sift. The salt will balance the sugar level in the cake.
2. It is okay to add little less sugar than the specified measurement but never add more. If you add less sugar your cake will be puffy and yes little less sweet but that will hardly make any differences if you are having perfect spongy cake with sugar frosting like this. But more sugar not only spoils your taste it will also produce soggy and lumpy cake
3. I always dust the pan with cocoa powder while baking chocolate or any dark coloured cake as flour dust on dark toned cake looks nasty. If you don’t have cocoa powder, use coffee powder or at least whole wheat flour to dust the baking pan.
4. I prefer my espresso chocolate layer dark dense so I used dark chocolate. Any other chocolate like milk chocolate or white chocolate can be used for the same purpose. Amount of chocolate can be varied between 85g to 110g. Remember the more chocolate meaning thicker chocolate layer. While with 85g chocolate, espresso layer will be light airy and with 110g chocolate, cake layer will be more brownie like.
5. Greasing and dusting the baking pan will make sure that cake won’t stick to it while baking.
6. Sifting and resifting the dry ingredients will make sure puffy and light cake while baking.
7. Don’t overbeat the butter & sugar. This will yield grainy texture and cake won’t be as fluffy as expected.
8. Always powder your sugar before start baking. There is no harm in use granulated sugar but it will take more time to incorporate all the ingredients while mixing which often produces curdled mixture, resulting dense heavy chewy cake, not light and aery, the way we love our cakes.
9. Mix flour with other ingredients in shape of ‘8’; be slow be gentle. Mixture can be over mixed in a jiffy which can produce hard dense cake.
10. Tapping the baking pan with mixture will help to release air bubbles from inside the batter, if any forms. And the batter will be spread evenly in the pan.
11. Keep checking after initial time specified. It may take 10-15 mins more depending on your oven.
12. Sometimes top of the cake gets the perfect brown color but inside still remains jiggy. Don’t worry about it. Cover the top with a heavy duty foil and continue baking for 10-15 mins more. This will prevent the top from over baking or burning while inside of the cake will continue to bake.
13. Don’t touch or try to cut the cake while it is hot. It is damn fragile now. Allow it to cool. Once it is cooled it will be firm.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/espresso-chocolate-marble-cake-no-bake/