The perfect addition to your Easter gatherings, large or small, this espresso-infused marbled cake is unforgettable. Beautiful presentation and even better tasting using sour cream and whole milk to keep it moist with ribbons of espresso chocolate!
Espresso Marbled Loaf Cake
- 2 c. all purpose flour (240g)
- 2 ½ tsp. baking powder
- ¾ tsp. salt
- 7 tbsp. unsalted butter* (100g)
- ⅓ c. vegetable oil (60g)
- 1 ¼ c. granulated sugar (250g)
- 2 eggs + 1 egg white*
- 2 tsp. vanilla
- ½ c. sour cream* (120g)
- ½ c. whole milk* (120g)
- ¼ c. + 1 tbsp. dutch process cocoa powder (30g)
- 2 oz. freshly brewed PapaNicholas French Vanilla Espresso (60g)
- 3 tbsp. PapaNicholas French Vanilla Espresso Beans (45g)
- ⅔ c. heavy whipping cream (170g)
- 1 c. milk chocolate chips or baking bar (170g)
* indicates ingredient should be at room temperature
Espresso Marbled Loaf Cake
Step 1:Preheat the oven to 350°F / 175°C. Butter and line an 8x4” loaf pan with parchment paper.
Step 2: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
Step 4: Scrape down the sides of the bowl, and add in one egg at a time, beating until combined after the two additions.
Step 5: Add in the egg white, vanilla and sour cream and beat until combined.
Step 6: Alternate between adding the flour mixture and the milk. Fold in ½ of the flour mixture, then all of the milk, followed by the rest of the flour mixture.
Step 7: Brew the espresso. In a small bowl, whisk together ¼ c. (24g) of cocoa with 1 oz. (30g) of the espresso. In another small bowl, whisk together 1 tbsp. (6g) of cocoa with the remaining 1 oz. of espresso.
Step 8: To the bowl with more cocoa, add in 1 c. of batter. To the bowl with less cocoa, add in 1 ⅓ c. of batter. Mix each bowl just until no streaks remain.
Step 9: Alternate scooping in the three different batters into the loaf pan. Once all the batter has been used, use a knife to gently swirl the batters together.
Step 10: Bake for 40-50 minutes, or until a knife inserted in the middle of the cake comes out with just a few moist crumbs.
Step 11: While the cake is cooling, make the espresso ganache.
Step 1: Place the chocolate into a small mixing bowl and set aside.
Step 2: Transfer the espresso beans to a sealed plastic bag, and lightly crush them.
Step 3: Add the crushed espresso beans and the heavy whipping cream to a small saucepan. Set the mixture over medium heat and bring it to a simmer.
Step 4: Once the mixture is simmering, turn the heat off and allow the mixture to sit for at least 5 minutes, up to 20 minutes.
Step 5: Once the cream has sat for 5 minutes, put it back on medium heat and once again bring it to a simmer.
Step 6: Once simmering, pour the cream through a fine-mesh sieve over the chocolate.
Step 7: Cover the bowl with a lid or plate. Let the mixture sit for 1 minute, then whisk the ingredients together until you have a smooth ganache.
Step 8: Pour the ganache over the cake once the cake has cooled to room temperature. Slice, serve, and enjoy!
Don’t forget to snap a pic & tag #papanicholascoffee