The Mocha Cappuccino Marbled Coffee Cake from Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is our latest bake at The Home Bakers hosted by Joyce from Kitchen Flavours. I don’t drink coffee but I really like this coffee and chocolate flavoured butter cake.
I am not familiar with coffee terms so I googled to find out what exactly is “mocha” and “cappuccino”:
A caffè mocha is based on espresso and hot milk, but with added chocolate, typically in the form of sweet cocoa powder.
A cappuccino meaning (“Capuchin” or literally “small cap”) is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam.
Now I know that the coffee batter is “Cappuccino” and the coffee batter with chocolate is “Mocha”. Funny the things I learn while I bake.
This coffee cake is quick and easy to make and great for a tea time or picnic treat. It has a moist, soft and crumbly texture. I thought that the coffee flavour was not very obvious though and can be further enhanced. Joyce shared that she added an extra half teaspoon of coffee granules to the full recipe and this really brought out the coffee flavour.
I baked 2/3 of the recipe in a 7- inch cake tin and it rose very high. I think it is better to bake this cake in a smaller pan so that it is easier to achieve a pretty marbled effect compared to a flater cake. I love the marbled look and my daughter loves this cake so much that she is asking for it again!
Here is my conversion for a 7 inch cake:
Mocha Cappuccino Marbled Coffee Cake (7 inch)
113 g of unsalted butter
1 cup of sugar (I use 3/4 cup)
1 tsp vanilla essence
1 2/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 + 1/3 cup of sour cream (I replace with low-fat yoghurt)
37 g of melted chocolate
1 1/3 tbsp coffee granules mixed with 1 1/3 tbsp of hot water (would suggest increasing this by a little more if you like a stronger coffee flavour).