I love homemade cakes, the chocolate ones, the zingy lemon versions or just an ordinary simple yellow cake.
My mom would make me (and the rest of the family) this cake when we were very young and I loved it.
I remember watching my mom working in the kitchen, moving around from one side to the other, pushing buttons on the hand mixer which resulted in a fluffy cake batter, this is the part where my brother and I ran into the kitchen to lick the cake batter of the whisks. Happy us!! The better part of this cake baking excercise was the part when the warm cake came out of the oven, the smell was just amazing. However, the best part was when we got our slice and could slowly eat this crumbly, moist and slightly warm cake hmmmm heaven.
I still love homemade cakes, they are so easy to make and I usually have all the ingredients at home. I also love to bring a homemade cake with me when I visit my family or friends. I usually bake one of my three old time favorites that I absolutely love; a chocolate marble cake, banana cake and I recently added a lemon yoghurt cake.
When I came back from my summer holiday last week, the weather in the Netherlands was just getting horrible it looked like fall came early this year. I was planning to wander around the city to find some new hot spots but instead I stayed at home 'cocooning' and baking this lovely chocolate marble cake.
Give it a try and let me know what you think of this recipe. Who knows, it might end up in your little black book full of your favorites. Leave a comment down below and enjoy!
1 cup hot espresso
2 tablespoons Dutch-process cocoa powder plus additional for dusting the cake and spring form 2
50 gram unsalted butter + 1 table spoon extra
100 gram fine sugar 150 gram brown sugar
250 gram flour
2 teaspoons baking powder
1 pinch of salt 5 eggs (size M)
2 tablespoons chocolate nibs
9 inch spring form baking pan
1. Preheat oven to 180° C. Butter spring form pan, then lightly dust with cocoa powder and tap out the excess. Set aside.
2. Mix cocoa and hot espresso and set aside to cool down.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and white and brown sugar and beat on medium speed for about 8-10 minutes until it gets fluffy and white, then add the eggs one at the time and beat well.
4. Meanwhile add flour, baking powder and salt in a bowl and mix it all together, set aside.
5. Add the flour mixture into the butter mixture and mix well. Take the bowl with the mixture and gently fold in the chocolate nibs, use a rubber spatula to do this.
6. Take about 1/3 of the batter and whisk the cocoa espresso mix until smooth.
7. Now poor the flour mixture into the baking pan and follow with dollops of the cocoa batter. Take a wooden skewer (or a knife) and run this through the batter in a swirling motion.
8. Bake in the oven for about 50 to 60 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
9. Remove from the oven and allow to cool on wire rack for about 5 minutes. After 5 minutes invert the cake and place on a wire rack and allow to cool.
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