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This is another cake that my husband likes me to make for him ** he loves anything with chocolate frosting but prefers a light cake with it
From scratch, but not hard to make ** This makes a small (6 cup) bundt cake, or 8-1/2" loaf pan. ** Freezes well too **
MOCHA MARBLE CAKE
3 TB unsweetened dark cocoa powder …...................... 1/4 tsp. salt
1 TB regular white Splenda (not baking blend) ~or~ 1 TB white sugar
1/4 tsp baking soda (increase to 1/2 tsp. ONLY if using Splenda)
2-1/2 TB hot water or coffee.........................................2-1/2 tsp. baking powder
1-2 tsp instant coffee powder ………...................……..1 TB dark chocolate syrup (or sugar-free)
2 cups flour …………..................…………...................1/2 cup (1 stick) butter
1/2 cup regular white Splenda ~or~ 1/2 cup white sugar
2 large eggs, lightly beaten
2/3 cup sour cream……….................………………….. 1 tsp vanilla extract
GLAZE (OPTIONAL):
2 TB whipping cream ~ OR ~ 1 TB shortening (i.e. Crisco)
1/4 cup Hershey’s sugar-free or dark chocolate morsels
OPTIONAL: Sprinkles or chopped nuts to sprinkle on top as garnish
***
Preheat oven to 350. Grease & flour (or baking spray) a small 6-cup Bundt pan or an 8½x4½” loaf pan. Set aside. ~
Combine cocoa, 1 TB Splenda/sugar, hot water (or coffee), instant coffee powder and chocolate syrup in small bowl ~ set aside.
Combine flour, Splenda, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This can be done in food processor, pulse several times).
Combine eggs, milk, and vanilla in a small mixing bowl; add egg mixture to flour mixture. Beat at low speed in electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonful’s into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
GLAZE: microwave cream/shortening in glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Drizzle chocolate over cake. If desired, add some chopped nuts or sprinkles on top
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From scratch, but not hard to make ** This makes a small (6 cup) bundt cake, or 8-1/2" loaf pan. ** Freezes well too **
MOCHA MARBLE CAKE
3 TB unsweetened dark cocoa powder …...................... 1/4 tsp. salt
1 TB regular white Splenda (not baking blend) ~or~ 1 TB white sugar
1/4 tsp baking soda (increase to 1/2 tsp. ONLY if using Splenda)
2-1/2 TB hot water or coffee.........................................2-1/2 tsp. baking powder
1-2 tsp instant coffee powder ………...................……..1 TB dark chocolate syrup (or sugar-free)
2 cups flour …………..................…………...................1/2 cup (1 stick) butter
1/2 cup regular white Splenda ~or~ 1/2 cup white sugar
2 large eggs, lightly beaten
2/3 cup sour cream……….................………………….. 1 tsp vanilla extract
GLAZE (OPTIONAL):
2 TB whipping cream ~ OR ~ 1 TB shortening (i.e. Crisco)
1/4 cup Hershey’s sugar-free or dark chocolate morsels
OPTIONAL: Sprinkles or chopped nuts to sprinkle on top as garnish
***
Preheat oven to 350. Grease & flour (or baking spray) a small 6-cup Bundt pan or an 8½x4½” loaf pan. Set aside. ~
Combine cocoa, 1 TB Splenda/sugar, hot water (or coffee), instant coffee powder and chocolate syrup in small bowl ~ set aside.
Combine flour, Splenda, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This can be done in food processor, pulse several times).
Combine eggs, milk, and vanilla in a small mixing bowl; add egg mixture to flour mixture. Beat at low speed in electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonful’s into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
GLAZE: microwave cream/shortening in glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Drizzle chocolate over cake. If desired, add some chopped nuts or sprinkles on top
0 Comments
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