Black and Gold Marble Cake

 

Ingredients

· 3 tablespoons hot water

· 2 tablespoons instant coffee

· 2 squares (2 ounces) unsweetened chocolate, melted

· 1 2/3 cups plus 2 tablespoons granulated sugar, divided

· 3/4 teaspoon baking soda, divided

· 2 cups all-purpose flour

· 1 1/2 teaspoons baking powder

· 1 teaspoon salt

· 3/4 cup butter, at room temperature

· 1 cup buttermilk

· 1 teaspoon vanilla extract

· 3 large eggs

· Mocha Frosting (recipe for this available on page 145)

 

Steps

1) Heat the oven to 350°F. Lightly butter and flour two 9-inch round cake pans.

2) Stir the water and instant coffee in a small bowl until well blended. Stir in the melted chocolate and 2 tablespoons of the sugar until well blended. Stir in 1/4 teaspoon of the baking soda until well mixed; set aside. Mix the flour, remaining 1 2/3 cups of sugar, baking powder, remaining 1/2 teaspoon of baking soda, and salt in a medium bowl; set aside.

3) Beat the butter in a large bowl with an electric mixer set on medium speed until light and fluffy. Gradually add the flour mixture, buttermilk, and vanilla and beat for 2 minutes, scraping the bowl occasionally. Add the eggs and beat 1 minute longer. Pour half of the batter into another bowl and stir in the chocolate mixture until well blended. Spoon the plain and chocolate batters alternately into the two prepared pans. Cut through the batters with a knife or spatula to marbleize.

4) Bake for 30 to 35 minutes or until the cakes spring back when lightly touched. Cool the cakes in the pans for 10 minutes. Remove the cakes from the pans and cool completely on wire racks. Frost with Mocha Frosting. Cut into slices to serve.

 

Makes: 12 servings

 

From: Coffee Drinks & Desserts Cookbook: From Lattes and Muffins to Decadent Cakes and Midnight Treats

By: Maxwell House

Edited by: Barbara Albright

Photographs by: John Uher