Name: Marbled Mocha Bundt Cake
Prep time: 30 min
Cook time: 52 min
Total time: 1 h 22 min
Yield: 10 serving(s)
Ingredients: 1 cup (250 ml) milk; ½ cup (115 g) unsalted butter, cubed; 2 cups (300 g) unbleached all-purpose flour; 1 tbsp baking powder; ¼ tsp salt; 3 eggs; 1 ½ cups (315 g) sugar; 1 ½ tsp (7.5 ml) vanilla; 2 tbsp cocoa powder, sifted; 1 ½ tsp instant espresso powder; 1 tsp instant espresso powder; 2 tbsp (30 ml) hot water; 1 ½ cups (195 g) icing sugar, sifted

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
- In a small pot, heat the milk with the butter until melted. Let cool.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale and doubled in volume, about 5 minutes. With the machine running on low speed, whisk in the dry ingredients alternating with the cooled milk mixture until smooth.
- Spread out two-thirds of the batter (about 3 cups/750 ml) in the prepared Bundt pan. Fold the cocoa and coffee powders into the remaining batter. Gently pour the mocha batter into the middle of the vanilla batter. Using a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Turn the cake out onto a wire rack set over a baking sheet. Let cool completely.
Icing
- In a bowl, dissolve the coffee powder in the water. Whisk in the icing sugar. If necessary, add a small amount of water or icing sugar to obtain a pouring consistency. Pour over the cooled cake, letting the icing run down the sides.

Marbled Mocha Bundt Cake

Categories

Ingredients

Cake

Icing

Preparation

Cake

Icing

Personal Note