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    Mocha coffee marble cake

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    Mocha coffee marble cake

    by Martha Collison

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    50g dark chocolate
    150g butter, softened
    200g caster sugar
    3 British Blacktail Medium Free Range Eggs
    225g plain flour
    2 tsp baking powder
    3½ tbsp milk
    2½ tbsp cooled strong brewed coffee, cooled 


    1. Preheat the oven to 180ºC, gas mark 4, and line a large 1kg loaf tin with baking parchment. Melt the chocolate in a medium-sized heatproof bowl. When melted, set aside to cool slightly.

    2. Cream the butter and sugar together in a large bowl until really light and fluffy. Add the eggs one at a time and beat well between each addition. Add the flour and baking powder, then beat until the batter is smooth and silky.

    3. Add 1/3 of the cake mixture (approximately 225g) and 1 tbsp milk to the chocolate. Stir until combined, then set aside. Transfer half the remaining plain mixture into another bowl and add the cooled coffee. Stir until combined, then set aside. Stir the remaining milk into the rest of the plain batter. You should have 3 bowls of batter of a similar consistency.

    4. Spoon the mixture into the loaf tin, alternating the different batters, ideally in concentric circles in places, by positioning each spoonful on top of each other to get a lovely rippled effect. 

    5. Swirl the mixture gently with a skewer, then bake for 50-60 minutes until the sponge is golden and a skewer inserted comes out clean. Allow to cool completely in the tin, then slice to serve. This will keep well for up to 3 days in a cake tin.

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