Coffee and chocolate marble cake

Coffee and chocolate marble cake

Well, it’s been a while since I posted a recipe. There are weeks when time goes by way too fast. I still found some time to prepare a new recipe for you. Finally new, not quite all the same, since I was largely inspired by that of the marbled chocolate that we appreciate a lot.
I simply added a touch of coffee, and covered the whole thing with a caramelized chocolate rock icing.

The recipe is very simple, but the “wow!” effect is always guaranteed. To make pretty marbling, the secret is to take your time. A spoonful of one preparation is poured, then a spoonful of the other on top. And so on… It works every time!

This cake will be perfect to enjoy with a coffee or a hot chocolate for a cocooning moment.

Coffee and chocolate marble cake:

3 eggs
150g sugar
190g flour
60g sunflower oil
1/2 sachet of yeast
2 tsp good ground coffee
15g bitter cocoa
60g milk + 20g

20g hazelnuts

100g caramelized chocolate

12g cocoa butter

20 g oil (from grapeseed)

Separate the whites from the yolks.

Beating egg whites.

When they start to foam, add 75g of sugar one spoonful at a time.

Whisk the yolks eggs with the remaining 75 g of sugar until the mixture is frothy.
Add the milk. To mix together.
Sift the flour with the baking powder over the dough. To mix together.

Add the oil. To mix together.
Add the egg whites. First a third while whisking to soften the dough, then the rest delicately with a spatula.

Divide this batter into two bowls.
In the first bowl, add the cocoa and the remaining 20 g of milk. To mix together.

In the second, add the coffee. To mix together.

Preheat the oven to 180°C.

In a cake mold pour in the center a large tablespoon of cocoa paste.
In the center of this spoon, pour a large tablespoon of coffee paste.
And so on…

Bake for approximately 40 minutes. Check for doneness with a wooden skewer that should come out dry. If not, extend for a few minutes.

Turn out onto a wire rack.

Take advantage of the cooking of the cake to roast the hazelnuts. It will take about ten minutes.
Leave to cool, then rub them to remove the skins.
Roughly chop.

Melt the chocolate and cocoa butter.
Add the oil. Mix well.
Add the hazelnuts.
Pour this frosting over the cooled cake.

Coffee and chocolate marble cake

To finish: yes, it’s coffee powder that I used, not soluble coffee. You can take the one from your favorite pod.

What I call caramelized chocolate is Dulcey de Varhona. I use the Dune de Cémoi.

Styling: Toudoux cup Jankim
copper spoon John Dubost

Leave a Comment