The past month has been so busy I haven’t had much of a chance to bake or blog and much as I would have love to. We head off on yet another off-road 4 wheel drive adventure tomorrow for 10 days so if I didn’t bake this now it would be never, plus this cake will be our 3am breakfast for when we hit the road – Linz to Romania. This will be our 2nd off-road adventure in Romania with a couple of friends, it’s always best to go with 2 cars as you never know where or when you will get stuck but I think the men just want us girls there to film and take action shots. We were in Romania last year, we loved it so much we are heading back. To be honest I really enjoyed it, you get to see part of the country not many people would see and the people in the rural areas are so friendly.
OK, OK! I digress, let’s get on with the baking!
This is the 6th bake at The Home Bakers and my 2nd bake since joining the group and I must say my fellow bakers are such an inspiration. I love baking cupcakes but I wanted to improve my cake baking skills so joining this group is a fun challenge and what’s more we will be baking through one book - “Coffee Cakes” by Lou Seibert Pappas. I learn something new with each bake as well as getting to munch on different delicious cakes each month (I really need to start exercising).
Mocha Cappuccino Marbled Coffee Cake was selected by the talented Lena of Frozen Wings.
Please check out her blog for the recipe as only the host of the bake may post the recipe and for other variations to the cake baked by my fellow bakers can be viewed here – The Home Bakers.
I stayed with the original measurements of the recipe with only a few variations which are as follows:
- Floured the bundt tin with cocoa powder
- Instead of instant coffee I used Nespresso Ristretto coffee (black capsule) - George Clooney wouldn’t be able to sleep after eating this cake
- Used 200 grams of melted chocolate instead of 56 grams (2 ounces) as I wanted to finish the chocolate and not have a bit left over
- Instead of vanilla essence I used 1 teaspoon vanilla paste
- 1 cup sour cream and 1/4 cup buttermilk (milk and 1 teaspoon lime juice stirred in as I ran out of sour cream)
This is how I went with the cake:
2. Dissolve the coffee and set it aside. Since moving to Europe I have become a coffee snob, also thanks to my husband. I use to drink instant coffee, I grew up with instant coffee but I can’t stomach it now, I’ve been spoilt but not to the point of drinking espressos. We love Nespresso coffee as it’s so convenient and tastes delicious so I used the Ristretto flavour (black capsule) which is the strongest flavour out of the Nespresso range.
8. Run a knife through the batter and make swirls.
10. The Baked Mocha Cappuccino Marbled Coffee Cake. hmmmmmmmm……….. I see a bit of marbling but wondering what the inside will look like. I let the cake stand covered with a tea towel for 10 minutes before turning out on to a wire rack to cool.
16. Coating the tin with cocoa powder has given the cake a lovely dark chocolate border. In saying all I did about the strong coffee flavour the cake did not end up having a strong coffee taste at all, just a hint of coffee and even though I did use a lot of melted chocolate the chocolate taste was not over powering. The cake was moist, delicious and easy to make. I give the recipe a thumbs and will be definitely bake this again. I might even use instant coffee next time and swirl around more
See you all when I am back from our off-roading
holiday adventure. Here is a pic I took of what we experienced last year. I don’t think we will experience this again (I hope not) as this was in May last year, there should be no snow this time of the year!
I have also entered this to the National Bundt Day UK challenge hosted by Dolly Bakes.