As an adult (at least some think so), I still love the patterns in a marble cake. The anticipation of cutting the first slice to see how the marbling has turned out is joy that makes me feel like a little girl again. A good marble cake for me has to be moist, with lovely chocolate and vanilla swirls where you can taste their flavours separetely and not excruciatingly sweet. With this one however, I had a coffee swirl too. The flavour cushions of vanilla and chocolate ensures the coffee one is quite safe. As with any marble cake you simple divide the batter into two and mix cocoa into one half and then pour them into a baking tin before you swirl it with a knife or as in my case, a chopstick.
50 mins – 1 hour
Flour – 1 and 3/4 cups
Salted butter – 1/2 cup at room temperature
Sugar – 1 cup
Plain yoghurt – 1/2 cup
Eggs – 3
Vanilla – 1 and 1/2 tsp
Baking powder – 1 and 1/2 tsp
Cocoa – 1/3 cup
Instant coffee powder – 2 tbsp
Hot water – 3-4 tbsp to mix cocoa in + 2 tbsp to mix coffee in
Preheat your oven at 180 degrees C.
Cream butter and sugar till light and fluffy.
Add eggs one at a time and continue whisking till the mixture is pale.
Add the vanilla and yoghurt. Mix.
Mix the flour, baking powder and salt.
Add the flour mixture into the wet one and mix with a spatula.
Now divide the batter into 3 parts.
Mix hot water and cocoa and then mix it with one part of the batter.
Mix coffee powder and hot water and mix it in with another part of the batter.
Now you have the vanilla, chocolate and coffee batters.
Scoop out one tbsp batter from each and alternately drop them into your loaf tin.
Using a palette knife or a chopstick create swirls by running it around and across the batter. Don’t over do it, else you will blend the batters together.
Bake for 50 – 60 mins in your preheated oven. Check with a toothpick or a skewer if the centre is cooked.
Let it cool before you slice it up.