CHOCOLATE COFFEE MARBLE CAKEby Avneet Anand (@avneetanand)
Chocolate Coffee Marble Cake is a heavenly dessert that combines the best of both worlds: rich chocolate and invigorating coffee flavors swirled together in a beautiful marble pattern. This delectable cake is a true treat for the senses, with its enticing aroma, moist texture, and delightful taste.
To create the mesmerizing marble effect, dollops of the chocolate and coffee batters are alternated and swirled together in the baking pan. As the cake bakes, the two flavors blend beautifully, creating a stunning visual pattern that adds to the cake's allure.
The texture of a chocolate coffee marble cake is moist, tender, and velvety. It has a soft crumb that melts in your mouth, providing a delightful eating experience. The combination of chocolate and coffee flavors creates a harmonious balance, with the bitterness of the coffee complementing the sweetness of the chocolate, resulting in a well-rounded taste.
In summary, chocolate coffee marble cake is a stunning dessert that combines the irresistible flavors of chocolate and coffee. With its beautiful marble pattern, moist texture, and delectable taste, this cake is sure to captivate your taste buds and leave you craving for more.
- 1 1/2cupAll Purpose Flour/Maida
- 1/2tspBaking Soda
- 1 1/4tspBaking Powder
- 1/2cupVegetable Oil
- 1cupCastor Sugar
- 1cupThick Curd
- 1/2tspVanilla essence
- 2tspCocoa Powder
Preheat the oven at 180.
Mix together sugar and curd.
Add baking powder and baking soda to it. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.
Sieve all purpose flour/maida.
Add in the oil and vanilla essence to the curd batter.
Gently fold dry ingredients in the curd batter. The batter should be dropping consistency.
Divide the batter in 3 equal parts. To the first part add coffee powder and 1tsp of milk and mix. To the second part add cocoa powder and 1tsp of milk and mix. To the third part add 1tsp of milk.
Place the greased pan on the flat surface.
Pour 1tbsp of the white batter and then the coffee batter and the last cocoa batter in the pan. Repeat alternatively till the entire batter is used up.
Bake at 180C for 30-40 minutes.
Hi all, I’m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating ...