Cakes

Mocha Marble Cake

Two weeks ago, I made a super short trip to Vegas to see Mom and Dad. Emphasis on the “super-short” part. I left Austin early Saturday morning, and returned late Sunday afternoon.

phew…. 

I purposely arranged my trip over the weekend, as I wanted to make sure the posse didn’t skip school during my brief absence. It’s not that I don’t trust them…… but I don’t trust them.

Anyway, before I left, and even though I was only going to be away for one night,  I prepped a pan of enchiladas for Alexander, Chicken Fajitas for Sabrina, and baked up two cakes. For her, a Banana Zucchini Bread – and for him, this Mocha Marble Cake.

IMG_0374

When I got back to the house Sunday afternoon, half of the cake was gone. His words? “Best cake ever, Mom”.

Mocha Marble Cake – adapted from a recipe by Flo Braker

1 tsp instant espresso powder
1 tbs. hot water
¾ cup Hershey’s chocolate syrup
3 cups all purpose flour
2 tsp. baking powder
8 oz unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 cup milk
2 tsp vanilla extract
¼ tsp baking soda

Preheat the oven to 350 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray.

In a small bowl, mix together the espresso powder and hot water. Stir the mixture into the chocolate syrup and set aside. Sift together the flour, and baking powder, and set aside. In a large mixing bowl, cream together the butter and sugar until very light and fluffy, about 4 minutes. On medium speed, slowly add the beaten eggs a bit at a time – this should take about 3 minutes.

On low speed, add the flour mixture in three parts alternately with the milk in two parts, scraping down the bowl between additions. Stir in the vanilla after the last addition of flour.

Spoon two thirds of the batter into the pan, and smooth the top. Stir the baking soda into the chocolate syrup mixture, and add this mixture to the remaining third of cake batter. Pour the chocolate batter on top of the vanilla batter and immediately put the pan into the oven. Bake until the cake is set, and a tester comes clean, about 65 minutes. Allow to cool slightly, then unmold the cake and allow to cool completely.

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