This recipe for Chocolate Marble Coffee Cake produces a cake with a great dense texture, and it will appeal to both chocolate and white cake lovers--and it has coffee in it, so it's a perfect"Coffee Cake." This recipe is adapted from Stephanie Jaworski's - Joy of Baking. If you're not familiar with her website, you should get acquainted. Lots of great recipes.
Chocolate Marble Coffee Cake
2 1/2 ounces 65-75% organic, fair-trade dark chocolate, chopped
1 Tbsp brewed coffee or espresso
2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter
1 1/4 cups granulated white sugar
2 large eggs
2 tsp vanilla extract
3/4 cup sour cream
1/3 cup milk
Preheat oven to 350 degrees F and place rack in center of oven. Butter 10 inch bundt or tube pan.
In stainless steel bowl, over saucepan of simmering water, melt chocolate with coffee. Remove from heat and set aside.
In separate bowl sift together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with hand mixer), beat butter until smooth and creamy. Gradually add sugar and continue to beat until mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in vanilla extract and sour cream.
With mixer on low speed, alternately add flour mixture and milk to the batter, in three additions, beginning and ending with flour.
After preparing batter, pour half of batter into separate bowl. Stir melted chocolate into one half of batter, mixing well. Place batter into prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with flat knife almost to bottom of pan, gently draw swirls (up, over and down) through batter as you rotate pan (if you're using round bundt) to marbleize it. Don't over mix. Smooth top of batter.
Bake for about 50 - 60 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place on wire rack to cool for about 10 minutes before removing cake from pan to cool completely. Serve warm or at room temperature.
I think this cake is fine the way it is (not too sweet), but you can dust with powdered sugar, drip with a chocolate glaze, or frost with chocolate ganache.
This cake will keep for a couple of days at room temperature or it can be frozen.