Marbled Mocha Cake

I have never seen a cake disappear as quickly as this one did when my mom brought it in to work. People actually talked about it and emailed her the day afterwards with rave reviews. More than one person proclaimed it the best coffee cake they've had. The recipe calls for 2 cups of sour cream which make for a really moist and tender cake. This is definitely a grown up cake with tons of coffee flavor and an espresso glaze to match. It has just the right amount of sweetness to bring out the chocolate flavor and complement the espresso without being cloying. Even though I opted to keep it simple, you could easily dress this cake up for a party or bake it and decorate it as a layer cake. Thank you Gourmet Magazine for yet another 'keeper'.

The original recipe makes a 3-toned marble cake (1/3 yellow, 1/3 espresso & 1/3 chocolate) but I misread the recipe and I mixed both the espresso and cocoa together so I ended up with a 2-toned cake. It seemed to work, so I included both options in the directions of the recipe.



Marbled Mocha Cake
1- 10" Bundt Cake | Gourmet Magazine

4 cups all-purpose flour
2 tsps baking powder
1 tsp baking soda
1/2 tsps salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
4 tsps vanilla extract
2 cups sour cream
4 tbsps cocoa powder
4 tbsps instant espresso powder
5 tbsp hot water, divided

Glaze:
1 1/2 tsps instant espresso powder
2-3 tbsps milk
3/4 cup icing sugar, sifted

1. Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour Bundt pan. In separate bowls, dissolve espresso powder in 1 tbsp hot water and cocoa in 1 1/2 tbsp hot water.
2. Whisk together flour, baking powder, baking soda and salt in a bowl.
3. Combine butter and sugar in a large bowl and beat until pale and fluffy. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.
4. For a 3 toned marble cake mix 1/3 of the batter into the espresso mixture and 1/3 to the cocoa mixture in separate bowls. (Or mix 1/2 batter into espresso and cocoa all together for a 2-toned marble cake). Spoon batters into the Bundt pan, alternating to distribute evenly. Marble with a knife then bake 55 to 60 minutes. Cool in pan for 30 minutes then invert to cool completely.
5. Combine all glaze ingredients together and pour over fully cooled cake.