The Great Australian Bake Off

Craving your daily coffee? Get your java fix in marble cake form with this aromatic recipe.


  • Cake

  • Spray oil

  • 375g plain flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup sifted cocoa

  • 400gms caster sugar

  • ½ cup brewed coffee

  • 1 cup olive oil

  • 1 tbsp vanilla extract

  • 5 eggs at room temperature

  • 1 cup full cream milk

  • ½ cup coffee beans

  • Choc-coffee ganache

  • ½ cup thickened cream

  • 1 cup dark chocolate melts

  • 1 shot black coffee

  • 200g each of white and dark chocolate for decorating


  • Cake:

  • 1.

    Heat oven to 180°C. Thoroughly coat the inside of a 24cm Bundt tin with non-stick spray.

  • 2.

    In a large bowl, mix flour, baking powder, soda and salt and set aside.

  • 3.

    Whisk together the cocoa, 100gm sugar and the coffee in a small bowl and set aside.

  • 4.

    Whisk oil, vanilla extract and remaining 300gm sugar in a stand mixer. Add eggs one at a time until thoroughly combined. Add the dry mix and milk alternately until all smooth and blended. Divide batter in half and stir though coffee mixture until thoroughly combined.

  • 5.

    Pour about 1/3 of each batter alternately into a 24cm Bundt tin.

  • 6.

    Bake the cake for 50 minutes, take out and leave to cool in pan for 10 minutes before turning out onto wire rack to cool.

  • Choc-coffee ganache:

  • 1.

    Heat cream over medium heat until just boiling, remove from heat.

  • 2.

    Add chocolate, do not mix but let stand for 5 minutes.

  • 3.

    Stir in coffee and let cool for 30 minutes.

  • 4.

    Pour ganache over cooled cake then sprinkle with chocolate dipped coffee beans and flakes of white chocolate.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 325kj
  • Fat Total 19g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 38g
  • Sugar 24g
  • Sodium 188mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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