Mocha Marble Cake from The Clandestine Cake Club Cookbook.

A couple of weeks ago I was looking for a quick pudding or dessert to bake for Sunday lunch.  I had always wanted to bake the Mocha Marble Cake from The Clandestine Cake Club Cookbook after tasting it when my friend had made it for one of our local cake club events.  It had gone down very well with everyone who tried a slice of it (me included!). Not only did it taste good but it looked good too.  Three months later and I finally got round to baking this scrumptious cake.  I knew all of my family would like it so I was onto a winner.

Here’s how it was made:

The two flavourings needed to make the Mocha Marble Cake.  One contains cocoa powder dissolved in boiling water, the other contains coffee granules also dissolved in water.
The two flavourings needed to make the Mocha Marble Cake. One contains cocoa powder dissolved in boiling water, the other contains coffee granules also dissolved in water.

 

I greased two sandwich tins, these were 7" diameter ones.
I greased two sandwich tins, these were 7″ diameter ones.
Into the mixer went some butter and caster sugar.
Into the mixer went some butter and caster sugar.
This was creamed together
Creaming the caster sugar and butter together.
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Adding the eggs and then the flour to the mixture.
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The mixture was then beaten until thoroughly combined.
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The mixture was divided equally into two separate bowls so that I could add the two flavourings.
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I added the cocoa powder mixture to one bowl, the coffee mixture to the other.

I then put the different cake mixes into each tin spoon by spoon so that there was a good swirl of each. I thought there wasn’t too much of a contrast between each colour on this cake and I must admit I rushed getting the cake into the oven.  I must’ve swirled it too much or something.  The cake baked quite quickly at the usual time for a sponge cake of that size for about 25 minutes.  Once it had started cooling down I made some buttercream up with butter, icing sugar and some coffee granules which had been dissolved in boiling water.  There was ample icing to fill the cake and to ice both the top and the sides.

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The finished cake. I would have liked to have decorated the top of the cake with some chocolate covered coffee beans but I didn’t have any left. Instead I found some Dr Oetker gold dragees. I like these gold balls because they are chewy ones, rather than the ones which hurt your teeth!
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A slice cut ready and waiting to be served for pudding.
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The rest of the cake. Sadly the marble effect didn’t show up very well once the cake was cooked. It tasted delicious though.

The cake lasted well for a couple of days in an airtight tin, though it was demolished by my family I only got a small slice of it. I will definitely be making this again.  My hubby loves coffee cake so it could be a contender for his birthday cake next month!

Happy Baking!

Love Sam xx

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