Hey everyone! Halloween’s here so everyone get their spooks ready! I have already seen so many great costumes Today of little kiddos dressed up and even adults dressing up to take the theme another step forward and have you all seen the various decors people have already put together!

Anyhooooo..today’s receipe is simply marvelous. It’s a simple marble cake which has some chocolate sections and some vanilla sections. Some people have made this into a checkered designs or whatnot. But for this receipe I’ll be sticking to the basic round cake.

For the ingredients you will need the following;

12 oz butter

12oz sugar

12 oz all purpose flour

6 eggs

2 tbsp cocoa powder

4tsp vanilla essence

3tsp baking powder

Preheat the oven to 350′ f. And also grease a 9″ springform cake mould. Once these are prepped we put them to the side and get on with the cake batter by creaming the butter and the sugar, then add in the egg, vanilla essence and flour alternatively. This way the batter will mix in evenly.

Once the batter is mixed in separate half of the batter into a separate bowl and mix in 2 tbsp of cocoa powder till the mixture resembles the batter of a chocolate batter in color.

We then take a 9″ cake pan and take a table spoon or spatula and take a spoon of the vanilla batter and put it in the pan starting from the edges of the pan. And then alternate it with the chocolate batter. So you have vanilla chocolate vanilla chocolate batter and in the middle whilst being careful that you dont put a vanilla next to a vanilla.

And then at the end take a fork and very shallowly run it across the batter in a a circular motion this will create what is known as the marble effect when the cake bakes in the oven.

Mind you it can take up to 45mins to an hour but always make sure using a toothpick to check if it comes out clean to make sure the batter is cooked through.

This cake is not too sweet but it tastes really nice with a hot cup of coffee. I recently made it for a baby shower for one of my teachers and everyone loved it!

Please do try and like and comment on my website. Also follow me and I’ll share with you lots of more simple and fun recipes that come out great in a short amount of time.!

Until next time folks…stay blessed!

Tips:

I tend to leave the butter out beforehand so it reaches room temperature and therefore easier to mix in with the rest of ingredients

When using eggs and since this receipe uses both yolk and whites it’s best that when you take the eggs out whisk them with a form so they resemble a liquid and I usually mix in the vanilla in the eggs too this helps simplify your ingredients and the quantity of ingredients is reduced when you are trying to make sure you have added all the components to make a successful cake batter!

Boom!

Now if it was an explosive that’s probably what would have gone through everyone’s minds. But I like to call this recipe C4 because frankly it’s a mouthful! But I assure you every “mouthful” is equally delicious till the last bite.

Chocolate Chip Coffee Cake

Think about it….a nice moist vanilla based cake with chocolate chips inside and the essence of coffee floating through the air as it comes out of the oven. Perfection!

This recipe requires a 9 inch cake pan but I sometimes use an 8 inch cake pan because then it gives the cake some height otherwise if you’re not fussy then it’s perfectly fine.

This cake can be enjoyed around any brunch time or at your regular coffee break during work hours 🙂 it’s not too heavy but since it’s a coffee cake it really works well with coffee! And hey it can be a great crowd pleaser especially if it’s given to your employees on a Friday just before they’re about to start their weekend.

Anyway, this receipe will require the following ingredients;

There’s also a YouTube link for my video https://www.youtube.com/watch?v=0l-gZXAntcY for anyone who has problems viewing them on the blog!

2 cups of flour

1 and 1/2 cup of Sugar divided

1/4 cup milk

8oz cream cheese

1 cup butter

1/4tsp salt

1/4 tsp Baking soda

1/2 tsp Baking powder

1/4 tsp ground cinnamon

1 tsp vanilla extract..(I use 1.5 tsp because I use imitation because it’s alcohol free)

1.5 tsp instant coffee

2 large eggs

6oz semi sweet chocolate chips

Before we start Anything just like any baking recipe we shall preheat the oven at 350F. Then we will take 1.5 tsp of instant coffee and mix it with the 1/4 cup milk and keep this coffee mixture to the side.

In this recipe since we’re using butter and cream cheese it’s best they’re at room temperature because when we put these two ingredients in the stand up mixer, we need to mix it till it reaches a creamy texture. We need to be careful not to over mix the ingredients because this makes the batter runny and the cake dense. Therefore; having them at room temperature beforehand is very handy.

OK! Moving on to the….OH SUGAR!!! 🙂

We start adding the sugar…at this time we only put 1 and 1/4 cup. The remaining 1/4 cup we leave to use for later.

This gives the batter a nice glossy look as the sugar gets mixed in:-)

Then we add the vanilla and eggs but try to add one egg at a time so that the ingredients are fully whisked in with the butter cheese sugar mixture. This completes the wet part of the ingredients.

Now we come around for the dry ingredients.. So remember we left that 1/4 cup of Sugar, we bring that back in the picture and mix it with the 1/4 tsp of ground cinnamon and this will turn into a light brown mixture. We keep this separate like our milk and coffee mixture.

Then we take our 2 cups of flour and we put in 1/4 tsp Salt, 1/4 tsp Baking Soda and a 1/2 tsp Baking Powder and mix it in well. I usually just take a sieve and put all these dry ingredients and sift it into the mixing bowl every couple of seconds this way it mixes in well with the batter and while you are adding the dry ingredients try to alternate with the coffee mixture so you put about 1/4 of the dry ingredients and then you add like a 1 tbsp of the coffee mixture and then you mix and then you repeat the process until both ingredients have mixed in.

When the batter starts to come together we add in the 6oz of Chocolate chips and fold in the mixture. I find that by folding it rather than whisking in a standard mixture they tend to not sink to the bottom of the mixing bowl and that way you get an even amount everywhere in the cake so no one loses out! Haha! There’s always someone in the audience who’s looking for that extra special piece where they’ll get alot of chocolate loaded in:-)

After this step we carefully grease our cake pan and then put in half the batter using a spatula and slow circular motions to spread out the batter so it reaches the sides of the baking pan. Take the cinnamon mixture sprinkle it all over the batter that you just placed in the pan leaving about one fourth of it for later. Placing the rest of the batter and using the spatula carefully spread it in the same slow circular motion trying to cover the bottom batter so that the cinnamon mixture is sandwiched between the two batters.

When the batter is ready Tap!! Tap!! Tap!! Tap a couple of times that no air bubbles remain in the batter. This helps spread the batter evenly in the pan giving you a uniformed look from all sides.

Then we place the cake pan in the oven and bake for 30 minutes uncovered and then 30 minutes after covering it with tin foil. After inserting a toothpick we can be sure that if it comes out clean it is fully baked and ready to serve. Just sprinkle some cinnamon sugar on top before serving 🙂

Whoops! this picture is when I had already started sprinkling the cinnamon and had to stop in the middle to take the picture but I’m sure you understand this is how it will look when it comes out the oven minus the Cinnamon haha.. Sometimes I take it a step further and bake it for a couple of minutes after putting the cinnamon sugar on top which gives it a nice crust on top due to the caramalization that takes place …..yumm and gives it a nice golden brown appearance…

If there’s any sugar mixture remaining I sprinkle it on top that adds another layer for decor. you can also go for nuts like pecan or walnuts at the top..but of course that’s optional and up to the individual.

On a side note this cake even though is vanilla based but it does have some coffee in it which gives this cake a darker appearance than the usual cream colored appearance we’re all used to.

CRUNCH TIME!!

Key Tips:

We’re using both cream cheese and butter in this recipe therefore it is really important both ingredients are at room temperature beforehand this will make it easier for them to form a creamy consistency.
When you use the butter don’t throw away the butter wrapper this can be used to the baking pan without having to use something extra because usually there’s enough leftover on the wrapper that will be gone to waste if just trashed after putting the butter in the bowl.
For this recipe I have used a 9″ baking pan however if you would like a high rise cake it will be good if you use an 8″ pan.
Several chefs recommend that before you enter the chocolate chips into the mixture take a fistful of flour from the same flour you will be using in the batter and mix the chocolate chips in it, this will prevent them also from sinking once the cake has been put into the baking pan.

Ok Folks….Until Next time Stay Blessed!

Tag: cake with coffee

Simply marvelous Marble cake

C4

Boom!