A week away from the Lunar New Year celebration. Now is the busy time to prepare new year cookies and try new cake recipes. This is a simple recipe that bakes a soft and fluffy cake with strong flavoured of cocoa and coffee.
Bittersweet Coffee & Cocoa Marble Cake
A lovely cake for breakfast and afternoon tea.
Ingredients
- 140g butter
- 6 Grade C eggs (about 55g each)
- 75g castor sugar (the original recipe is 150g)
- 170g cake flour
- 1 ½tsp baking powder
- 30g pure Belgium cocoa powder
- 10g instant coffee powder
Easy-to-follow instructions
01 Melt butter over the stove. Leave aside.
02 Add sugar to a mixing bowl of eggs. Beat until white, fluffy and ribbon stage.
03 Add melted butter into the mixture and continue mixing.
04 Sift in the flour and baking powder. Fold gently with a spatula. Use the spatula to scrape the side and bottom of the mixture.
05 Preheat the oven to 170°C.
06 Divide the batter into two bowls (2/3 & 1/3). Mix cocoa powder and instant coffee together into a paste. Use just enough water to make the paste. Scoop the cocoa mixture into the 1/3 bowl. Mix thoroughly.
07 Pour half of 2/3 plain batter into a baking pan. Spoon about half of the cocoa batter and pour over the plain batter in a random circular. Then, pour in the remaining plain batter & spoon the remaining cocoa batter over it.
08 Bake at 170°C for 30 minutes. Then reduce the temperature to 150°C for another 15 minutes. Watch closely to prevent over-baking. Remove the cake from the oven. Set it cool for ten minutes.