My Aunt Gloria’s Marble Cake with Chocolate Espresso Icing is going to become your new favorite dessert. Since my aunt passed away over 30 years ago, this recipe has never been written down. We never made it. But it was a recipe that I craved. Now after much trial and error I finally got it right and I am so excited to share it with you. I know you will love it as much as my family does.
Marble Cake
INGREDIENTS
(Serves 8 to 10)
2 Cups Cake Flour
4 tsp. Baking Powder
1 tsp Salt
1 Cup Softened Butter
½ Cup Olive Oil
1 3/4 Cups Sugar
6 Eggs
4 tsp. Vanilla
½ Cup Sour Cream
Chocolate Batter
3 tbsp. Cocoa Powder
1/4 Cup Milk
1 oz. Semi Sweet Bakers Chocolate, melted in microwave
Icing
3 cup’s Confectioners Sugar
2 tbsp. Unsalted Butter
2 oz. Semi Sweet Bakers Chocolate
1/4 cup Espresso
Method
Preheat the oven to 350 degrees and grease a 10 inch fluted bundt pan very well with cooking spray or with butter.
In a small bowl, mix flour, baking powder and salt.
In a large bowl whisk the butter, olive and sugar until well combined and add in the eggs one at a time and then the vanilla.
Then add in the sour cream
Combine and then gradually add in the flour.
Remove ¾ cup of the batter and put in a small bowl.
Add the cocoa powder, melted chocolate and milk to the reserved batter and combine.
To the Bundt pan add a layer of the vanilla batter then the chocolate
the rest of the vanilla on top.
Use a skewer or knife to swirl and make the marble design.
Put in the oven to bake for 35 to 45 minutes (middle rack of the oven) or until a toothpick inserted in the cake comes out clean.
In the meantime, make the icing.
Melt the chocolate with the butter in the microwave and combine.
In a bowl, combine confectioners sugar with espresso.
Add the melted butter and chocolate. Combine until smooth.
Let the cake cool completely.
Pour the icing over the cake and serve