Craving your daily coffee? Get your java fix in marble cake form with this aromatic recipe.
Heat oven to 180°C. Thoroughly coat the inside of a 24cm Bundt tin with non-stick spray.
In a large bowl, mix flour, baking powder, soda and salt and set aside.
Whisk together the cocoa, 100gm sugar and the coffee in a small bowl and set aside.
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.
Pour about 1/3 of each batter alternately into a 24cm Bundt tin.
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.
Heat cream over medium heat until just boiling, remove from heat.
Add chocolate, do not mix but let stand for 5 minutes.
Stir in coffee and let cool for 30 minutes.
Pour ganache over cooled cake then sprinkle with chocolate dipped coffee beans and flakes of white chocolate.
Nutritional analysis per serving (26 servings)
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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