Moccachino Marble Cake

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Moccachino Marble Cake

250g Butter
180g Sugar
5 eggs (medium about 55g each)
210g cake flour
1/2 tsp Clabber Girl Double Acting Baking Powder
1/2 tsp coffee oil
2 tablespoon sifted cocoa powder

7″ square pan, lined

Method

1. Cream butter and sugar until really creamy and fluffy.
2. Add eggs one by one, beating after each addition until well combined.
3. Add in the flour slowly until all incorporated. Scrap down and give it a few more seconds spin.
4. Divide batter into roughly two equal portions. Add coffee oil and cocoa powder into one portion, mix till evenly combined.
5. Scoop both batters randomly into prepared pan. Give it a few firm tabs on the table top to minimize air bubbles.
6. Bake at 165C for 1 hour on 2nd rack from bottom. Test with a skewer for doneness. Remove and cool a couple of minutes before removing from pan and cool completely on rack before serving.

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19 Comments »

  1. mchy23 said

    Hi, what’s is double acting powder? Is it the same as baking powder?

    Like

    • jeannietay said

      yes, almost same, just use baking powder if you have none.

      Like

  2. Nellie Bok said

    Dear Jeannie, I have some SR flour to clear, can I replace it with the cake flour and omit the dabp?

    Like

  3. Christine Quah said

    Hi Jeannie,
    May I know we need to use salted butter or unsalted butter for this bake?

    Like

    • jeannietay said

      i used salted butter. If you are using unsalted then have to add about 1/2 tsp salt

      Like

  4. Joyce Velu said

    Hi Jennietay, what can I replace if I don’t have coffee oil. Thank you.

    Like

    • jeannietay said

      use coffee paste or just omit it or replace with vanilla extract

      Like

  5. Nellie Bok said

    Thanks and have a nice day.

    Like

  6. Serene Man said

    Hi Jeannie,

    You baking time temperture of 165 degree, is that for fan over as well ?

    As my oven is fan not the convention oven, so therefore, am worried the temperature would be different.

    Like

    • jeannietay said

      Yes, your oven is different so hv to adjust accordingly. I understand fan mode is hotter so you have to reduce by at least 10-20 degrees

      Like

  7. Look at the crumbs! I love this cake already even though I haven’t tried it. Thanks Jeannie for sharing.

    Like

    • jeannietay said

      Hi Veron, thanks for dropping by and leaving your comment. Hope you would give this recipe a try, it’s really very nice.

      Like

  8. this looks marvellous!

    Liked by 1 person

  9. Shek ling said

    Hi. So inspiring when see your cake. I’m new in baking. When you say fan mode are you referring to microwave oven type? And when you finally mix the flour with the batter, do you still let the mixer running or just using spatula.

    Liked by 1 person

    • jeannietay said

      HI Shek Ling, I am using a built in oven, not the microwave. And this cake is not using fan mode. I use the mixer to mix in the flour on very low speed until just combined.

      Like

      • Shek Ling said

        Hi,

        If i’m using microwave, do i need to reduce my temp?

        Liked by 1 person

      • jeannietay said

        microwave heat is not as hot from my experience, so I would suggest you use the same temperature but towards the end, check for doneness. If it’s too pale, increase temperature to brown the top otherwise you will get sticky crust when cooled.

        Like

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