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Coffee and Cocoa Marble Cake

Baked in an 7.5 inch square pan

Author: Shiokman Eddie
Ingredients
  • 140 g butter
  • 6 large eggs
  • 150 g sugar
  • 1½ tsp vanilla extract
  • 170 g plain flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 20 g cocoa powder
  • 7 g instant coffee granules
Instructions
  1. Melt butter over the stove.
  2. Add sugar to a mixing bowl of eggs. Beat until white, fluffy and ribbon stage.
  3. Add vanilla extract, melted butter and continue mixing.
  4. Sift plain flour with baking powder and salt and fold into the batter.
  5. Divide batter into 2 bowls (⅔ and ⅓).
  6. Mix cocoa powder and instant coffee granules together.
  7. Add just enough hot water to make it into a paste.

  8. Scoop cocoa/coffee mixture into the ⅓ filled bowl and mix thoroughly.

  9. Line an 7.5 inch square pan with baking paper and pour ½ of the plain batter.

  10. Spoon about ½ cocoa/coffee mixture and pour over the plain batter in random circular streaks.

  11. Pour in the remaining plain batter and spoon in the cocoa/coffee mixture.

  12. Bake in a preheated oven at 170C for 40 mins. Lower temp to 150 C for the last 20 mins. Watch cake closely for the last 20 mins to prevent over baking.
  13. As each oven is different, please adjust baking temperature and timing accordingly.
  14. Cover the cake with baking paper if the top is too dark.
  15. Cake is done when a skewer inserted near the centre comes out clean
  16. Let the pan cool down slightly before unmolding.