You may think that a marble cake is not a major innovation, but I like very simple cakes, with no fillings or frostings. The kind of cake you make at home on a Sunday afternoon for your kids and friends. This version of a marble cake adds a few layers of flavor without departing from its natural simplicity. Roasted ground hazelnuts and dark chocolate (not chocolate powder) make the interior moistier, and the coffee combined with the chocolate adds its aroma in a subtle tone. In addition, I must confess that this was my first marble where the marbled pattern turned out fine. In the recipe below I explain the technique better.
If you are are looking for a simple cake to bake next weekend you may also like this simple orange cake, quick and so fragrant, or this raw chocolate banana cake, perfect for those who like an intense chocolate flavor.
- 100 g dark chocolate broken into pieces
- 80 ml coffee (approximately 2 espressos)
- 250 g unsalted butter at room temperature, divided
- 70 g hazelnuts roasted (see notes)
- 320 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 250 g sugar
- 4 eggs
- 250 ml milk
- 2 teaspoons vanilla extract (see notes)
- Preheat the oven to 180 °C. Grease a loaf pan with butter and sprinkle with flour.
- Place a heat-resistant bowl over a pan with boiling water, on low heat, preventing the bottom of the bowl touches the water (it will only get its heat). Add 2 tablespoons of butter, chocolate and coffee. Let it melt, stirring frequently, until smooth and shiny. Remove the pan from the heat (you can keep the bowl on top) and set aside.
- Using a food processor, ground the hazelnuts into a fine powder. Mix them with the flour, baking powder and salt.
- In the bowl of the electric mixer, or by hand, beat the remaining butter with the sugar for about 3 minutes at medium speed (you will get a thick paste). Add the eggs one by one, mixing between each one. Then add the vanilla extract. Reduce the speed of the mixer and add one third of the flour mixture, mixing well, and then half the milk. Repeat, ending with remaining dry ingredients.
- Transfer a little less than half of this batter to the bowl with the melted chocolate and stir until combined.
- Pour 2 tablespoons of the light batter in a corner of the prepared pan. To the side, add 2 tablespoons of the chocolate batter. Continue alternating between light and chocolate batters, making a chess pattern (see photos). Once you fill the bottom of the pan, repeat until using all the batter but continue alternating, i.e., put spoonfuls of chocolate batter over the light one and vice-versa. At the end, move a knife along the pan, making a wavy pattern and mixing the two batters.
- Bake in the preheated oven for about 70 minutes, or until a toothpick inserted to the center of the cake comes out dry. Let it cool for 15 minutes in the pan before unmolding the cake.
- I like bitter chocolate and I choose dark chocolate with 75%-85% cocoa, which is not hard to find in stores. The higher the percentage of cocoa, the more bitter it will be.
- If you cannot buy roasted hazelnuts, roast them in the oven at 180 °C for 12 to 15 minutes. Let them cool and continue as instructed in the recipe.
- See how to make your own vanilla extract.
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