Marble Cake is certainly a crowd pleaser.

Chocolate Marble Cake and coffee!  There’s something about the combination of coffee and cake that warms the heart. At least for many of us, it is wonderful. But the  combination of vanilla, chocolate and coffee is basically beyond genius!

I have been wanting to make this cake for a long time. One of my friends makes the best Chocolate Marble Cake I have ever eaten. I am on a mission to get her to share her recipe with us!

But to be honest with you there was something about the marble effect of this cake that always intimidated me. However, I thought I would give it a try and since I was on it I decided to try to lighten it up a little.

The ‘since’ effect we call it. Since I am going to paint the living room, I should replace the couch, since I am replacing the couch why don’t we buy new pillows? and so on, until you end up remodeling the entire house or even moving out!

What were we talking about?

So instead of reducing the amount of butter – which would make it a little dry – I decided to replace sugar for baking blend Truvia again in this recipe and see what would happen. Let me just tell you this is not a  sponsored post, but my experience with Truvia has been amazing.

 And in fact it was very easy. Nothing about this cake is complicated. You just process your batter, then take a cup of the vanilla mix and add unsweeten cocoa. Stir it well and then layer your cake.

I used an  9 x 5 loaf pan and started layering with vanilla in the bottom, chocolate in the middle and ended with vanilla.  Then made 5 cuts on the batter before I baked and that was it.

Bake at 350° for 25 minutes, reduce temperature to 325º for another 25 minutes and then cover the cake with aluminum foil and bake for another 10. My oven is extremely strong so I had to reduce the temperature a little more for the last 10 minutes (like 315°).

If you don’t have Truvia or don’t want to use it, just replace the amount of Truvia with sugar.

We had it with Almond Nespresso Coffee and it was i-n-c-r-e-d-i-b-l-e ! ! ! !

Recipe adapted from Food & Wine.

Skinny-ish Marble Cake

Yield: 1 loaf
(12 servings)

Ingredients

Cooking Spray

2 cups of all purpose flour

2 tsp of baking powder

1/4 tsp salt

1 1/2 stick of butter, plus 3 tbs melted

3 tbs unsweeten cocoa powder

1 1/3 cup of Truvia baking blend

2 eggs

1 tsp of vanilla extract

1/2 cup of milk or half and half

Confectioners’ sugar for dusting, optional

 

 

Instructions

Spray a nine-by-5 inch loaf pan with cooking spray – you can use an 8-by-4 inch loaf pan.

Preheat oven to 350° Fahrenheit.

Whisk flour, baking powder, salt in a medium bowl. Combine the melted butter and the cocoa powder in a smaller bowl, stir until smooth and set aside.

Process softened butter with Truvia in the food processor until completely mixed. Add the eggs, one by one, and the vanilla and process until all are integrated and combined. Add the milk or half and half and process until smooth.

Add the dry ingredients and pulse until all are mixed. Transfer 1 cup of the vanilla batter to the smaller bowl with the cocoa and stir until smooth and mixed.

Layer half of the vanilla batter in the bottom of the loaf pan and smooth the surface. Add a layer of the chocolate batter (all of it) and then cover with the remaining quantity of vanilla batter.

Cut 5 swirls with a table knife in the batter and bake at 350° for 25 minutes. Reduce the oven temperature to 325° and bake for another 25 minutes.  Cover the cake loosely with foil and bake covered for 10 more minutes. Check on the cake and if it is getting too toasty lower the oven temperature to 315°. Every oven is different so this may not be needed with yours.

Insert a wooden stick in the center of the cake, if it comes out dry then the cake is ready. Let cool in the pan for 10 minutes. Untold and let cool in a wire rack.

You can dust it with confectioners’ sugar before serving.