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

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Steps of preparation

  1. Preheat oven to 350°F. Grease a cake pan and set aside.
  2. In a bowl, mix the flour with the baking powder and Favuzzi fleur de sel.
  3. In another bowl, whisk eggs with oil, sugar, milk and vanilla for 1–2 minutes.
  4. Add the dry mixture to the wet mixture and stir until a homogeneous batter is obtained.
  5. Pour ¾ of the batter into the greased pan. Add the coffee-chocolate mixture to the ¼ remaining batter.
  6. Stir well until you obtain a smooth coffee-chocolate batter. Pour the coffee-chocolate batter over the batter already poured into the pan.
  7. Using a knife, quickly mix the two batters by making left-to-right and right-to-left movements in the pan.
  8. Bake the cake in the oven for 35 minutes or until the tip of a knife inserted in the centre comes out clean.
  9. Allow the cake to cool before unmolding.

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