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Coffee and Chocolate Marbled Cake
by: Margherita Romagnoli
- Preparation 12 min
- Cooking 35 min
- Portions 8 pers.
Ingredients needed
For the vanilla batter
- 1 ¾ cup Favuzzi ''00'' Flour
- 1 ½ tsp baking powder
- 1 pinch of Favuzzi fleur de sel
- 4 eggs at room temperature
- ½ cup vegetable oil
- 1 cup sugar
- ½ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
For the coffee-chocolate batter
- 3 tbsp cocoa powder
- 1/4 cup Favuzzi Italian Stallion coffee
- 2–3 tbsp Favuzzi chocolate and hazelnut cream
Products used in this recipe
Steps of preparation
- Preheat oven to 350°F. Grease a cake pan and set aside.
- In a bowl, mix the flour with the baking powder and Favuzzi fleur de sel.
- In another bowl, whisk eggs with oil, sugar, milk and vanilla for 1–2 minutes.
- Add the dry mixture to the wet mixture and stir until a homogeneous batter is obtained.
- Pour ¾ of the batter into the greased pan. Add the coffee-chocolate mixture to the ¼ remaining batter.
- Stir well until you obtain a smooth coffee-chocolate batter. Pour the coffee-chocolate batter over the batter already poured into the pan.
- Using a knife, quickly mix the two batters by making left-to-right and right-to-left movements in the pan.
- Bake the cake in the oven for 35 minutes or until the tip of a knife inserted in the centre comes out clean.
- Allow the cake to cool before unmolding.
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