Another amazing cake

 My co-workers were delighted with this cake!

Coffee and Cream Marbled Coffee Cake – Adapted from Bake Magazine

Makes one nine inch cake

Ingredients

1 ½ c (284 grams) unsalted butter, softened

2 ¼ cups (450 grams) sugar

5 large eggs, room temperature

1 T vanilla extract

3 cups (375 grams) all purpose flour

2 ½ t baking powder

1 t kosher salt

¾ c (180 grams) sour cream

3 ounces (85 grams) bittersweet chocolate, melted

3 T instant espresso powder

Instructions

·         Preheat oven to 350 degrees

·         In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium until fluffy – about three minutes. Stop to scrape the sides.

·         Add eggs, one at a time, beating well after each egg. Beat in vanilla

·         Stop the mixer.

·         In a medium bowl, whisk together the flour, baking powder and salt.

·         With mixer on low, add 1/3 of the flour with about half of the sour cream; mix; add 1/3 of the flour; mix; add remaining sour cream; mix; add remaining flour.

·         Divide batter in half (approx. 3 cups or 780 grams)

·         In a small bowl, stir melted chocolate and espresso powder. Add to half the batter.

·         In 9 or 10 cup bundt pan, which you have sprayed with PAM, alternate scooping the vanilla batter with the chocolate batter into the pan. Fill the pan.

·         Using a butter knife, swirl the batters together. Tap the pan.

·         Bake until a toothpick is inserted and comes out clean, about an hour.

·         Cool in pan for 15 minutes on a wire rack.

·         Remove from pan and let cool on rack.