Description
Rich swirls of chocolate and espresso dance through this marble cake, creating a delightful dessert that showcases complex flavor layers. Crumbly topping adds delicate texture, while each slice promises a luxurious experience perfect for coffee and chocolate enthusiasts.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- ¾ cup (150 grams / 5.3 ounces) granulated sugar
- ¾ cup (12 tablespoons; 168 grams / 5.9 ounces) unsalted butter, room temperature
- 3 large eggs (150 grams / 5.3 ounces), room temperature
- 1 ⅓ cups (160 grams / 5.6 ounces) all-purpose flour
Dairy and Flavoring Ingredients:
- ⅓ cup + 2 tablespoons (100 grams / 3.5 ounces) sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons instant espresso powder
Supplementary Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons (15 grams / 0.5 ounces) Dutch process unsweetened cocoa powder
- 2 ounces (57 grams) dark chocolate, finely chopped
Crumb Topping Ingredients:
- ¾ cup (90 grams / 3.2 ounces) all-purpose flour
- ½ cup (105 grams / 3.7 ounces) brown sugar
- 1 ½ teaspoons ground cinnamon
- Pinch of kosher salt
- 6 tablespoons (85 grams / 3
Instructions
- Craft the foundation for the crumb topping by blending flour, brown sugar, cinnamon, and salt in a bowl. Incorporate cold butter using fingertips or a pastry cutter until the mixture transforms into rustic, uneven granules. Reserve this topping mixture temporarily.
- Activate the stand mixer to whip granulated sugar and unsalted butter into a billowy, aerated consistency. Introduce eggs sequentially, ensuring thorough integration after each incorporation.
- Fold sour cream and vanilla extract into the butter mixture, creating a smooth, cohesive base. In a parallel vessel, sift together flour, baking powder, baking soda, and salt.
- Gradually merge the dry ingredients into the wet mixture, stirring minimally to prevent overdeveloping gluten. Partition the batter into two equal portions.
- Infuse one batter segment with instant espresso powder, transforming its character. Enrich the alternate portion with cocoa powder and chopped dark chocolate, stirring until harmoniously blended.
- Transfer the batters into a prepared 8×8 square pan, alternating spoonfuls of espresso and chocolate variations. Employ a knife to create intricate swirls, generating a mesmerizing marbled landscape.
- Generously distribute the reserved crumb topping across the cake’s surface, ensuring even coverage.
- Slide the pan into a preheated 350°F oven, allowing the cake to bake for 35-40 minutes. Validate doneness by inserting a toothpick—it should emerge pristine and unblemished.
- Allow the cake to rest within the pan for approximately 15 minutes, then carefully transfer to a wire rack for complete cooling, letting the flavors settle and intensify.
Notes
- Achieve perfect marbling by using a gentle swirling motion with a knife, creating delicate chocolate and espresso patterns without overmixing.
- Ensure butter and eggs are at room temperature for smoother batter integration and more consistent cake texture.
- Prevent crumb topping from sinking by chilling it briefly before sprinkling over the cake batter, which helps maintain its crispy structure during baking.
- Customize the cake’s intensity
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg