This weekend, I looked for a fun and easy cake to make that would ooh and aah my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make.
Usually when I am making pound cakes, I love to add chocolate into the batter, to give it a little bit of chocolaty taste. This does not always give me the effect that I expect.
This time, I decided, to actually make a true marble cake; a moist cake, which is a combination of a light and a dark batter and swirled to have the marble effect. My stock pile of cookbooks and the internet were good resource. I Finally settled on a recipe and with a couple of tweaks and the help of my kitchen aid, the cake was in the oven in no time.
For this recipe, I added some coffee to enhance the flavor of cocoa powder, which resulted in a more chocolaty cake. Two egg yolks and sour cream, for extra moisture. Finally, I added some almond flavor which left a pleasantly light yet dominant flavor in the cake. It absolutely reminded me of walking into an upscale bakery, with fresh cake aromas bombarding you at the entrance. Chances are this cake will make it into your recipe collection after one bite
The ratio of vanilla to mocha cake batter might be slightly off as the marbling is on the light side, but the taste is amazing. This cake batter is enough for 2 8 inch cakes. I baked mine in a 10 inch Bundt pan. This cake freezes very well wrapped it in a plastic wrap. Thaw in the refrigerator before serving.