COFFEE MARBLE CAKE
This cake is a basic vanilla cake with a twist of mocha swirled in. It’s the perfect cake to pair with a cup of coffee or tea. It has become a tradition in our home to make a marble cake (read “marble” as “mabul,” meaning “flood”) in honor of Parshat Noah, which is only a week away.
- 1 2/3 cups sugar
- 3/4 cup oil
- 4 eggs
- 1 cup orange juice
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 cups flour
- 1 packet (about 3/4 cup) vanilla pudding mix
- 2 tsp. baking powder
- 1/2 tsp. salt
Mocha swirl:
- 1 Tbsp. coffee dissolved in 2 Tbsp. boiling water
- ¼ cup cocoa powder
Mocha glaze:
- 1½ cups icing sugar
- 1 tsp. coffee dissolved in 1 Tbsp. boiling water
- 1 tsp. oil
- 2 tsp. non-dairy milk
Preheat your oven to 170°C (350°F).
In a mixing bowl, combine all the ingredients, except for the mocha swirl, and mix well – an electric mixer works best for this step. Set aside 1 cup of the batter by transferring it into a smaller bowl. Pour the remaining batter into a greased bundt pan.
To the reserved 1 cup of batter, add the coffee and cocoa powder, mixing until well combined. Slowly pour this mocha mixture over the vanilla batter in the bundt pan, making a complete circle.
Using a dull knife, gently swirl the mocha batter into the vanilla batter to create a marbled effect, being careful not to over-mix, so the swirls remain visible.
Bake the cake for 50 min. to 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before inverting the bundt pan to remove it. Shake gently if necessary.
For the icing: Mix the glaze ingredients in a small bowl until the glaze is thick and opaque. Adjust the consistency by adding water (if it’s too thick) or more sugar (if it’s too thin). Use a spoon to drizzle the glaze over the cake, letting it cascade down the sides.
For a decorative touch, use a potato peeler to create chocolate shavings from a bar of dark chocolate and sprinkle them over the top.
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| ENJOY ! |
