So, this recipe is just pretty much a combination of every addiction it’s socially acceptable for me to indulge in before noon: caffeine, chocolate and cake. It always makes me think of this Jim Gaffigan stand up bit about our very American love of cake.
I always save my leftover coffee, you know that half a mug’s worth that nobody seems to drink. When it adds up I try to make something out of it, and quite serendipitously, I saw a recipe in the most recent issue of Southern Living that used coffee in their icing. It looked so good that I wanted to make a coffee flavored coffee cake, with a little chocolate thrown in for good measure.
This recipe uses the same basic recipe as the Cinnamon Streusel Coffee Cake I made a few weeks ago. It’s just dressed up a little differently, but I still went for that ‘streaky’ look in my coffee cake. This breakfast cake (let’s not lie to ourselves, love it, embrace it!) has a delightful coffee flavor, sweet and crunchy crust and happy little chocolate chip chunks; if it doesn’t start your day off right, I don’t know what will.
Chocolate Coffee Marble Coffee Cake
Makes one cake or loaf – cost approx $1.78 per cake or loaf
Makes 8-12 servings
- 3 fl oz. milk ($.07)
- 4 fl oz. coffee ($0 if you save your leftovers!)
- 4 oz. (one stick) butter, melted ($.25)
- 2 eggs ($.20)
- 1/2 tsp vanilla
- 10 oz., approx 2 cups, All Purpose flour ($.31)
- 5 oz., approx 2/3 cup, granulated sugar, plus more for coating the pan ($.20)
- 3/4 oz., approx 1-2 Tbs, baking powder
- pinch salt
- 1/4 oz, approx 1 Tbs, cocoa powder
- 1/4 cup chocolate chips ($.25)
- 1/4 cup coffee
- 1-2 cups powdered sugar ($.25)
Preheat your oven to 375 F. Prepare your bundt pan (or loaf pan or muffin tins!) with spray oil, making sure you get in all the nooks and crannies, then coat with sugar. This gives a nice sweet crunchy exterior to your baked goodies.
Mix all the dry ingredients for the cake, except for the cocoa and the chocolate chips. Then separately mix all the wet ingredients. Next combine the wet and dry ingredients until just incorporated. Here’s where the ‘marbling’ action comes in. Separate your batter in half into separate bowls and mix the cocoa powder into one of the halves. Now you have one half that looks coffee flavored and one half that looks chocolate flavored. Now drop batters in large spoonfuls into your prepared pans, alternating colors and sprinkling the chocolate chips in at your whimsy.
The last step for the batter is to get a chopstick (or a barbecue skewer, or the handle of a fork, just something long and skinny) and swirl gently, slightly mixing the two colors of batter. When I’m done, I like to give it a good tap or two onto the counter so that gravity helps smooth things out a bit.
Ready to bake! Making a bundt pan took about 25 minutes, muffins will take less time, a loaf pan may take more time. It’s ready when the top is lightly golden and a toothpick comes out clean. Let cool on the counter, which is a great time to make the super simple icing. You just whisk the coffee and powdered sugar together until it’s the consistency that you like. I always make mine thick enough I could write a letter in it before it fades away.
Invert your cake onto a plate or cake stand and drizzle with the coffee icing. Now it’s ready to slice into and devour. See all the beautiful swirly marbled cake, so delicious.