Cappuccino Marble Cake

Ingredients for 1 servings:

• 3 tbsp espresso
• 250 g butter
• 250 g sugar
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 4 eggs
• 1 tbsp cocoa powder
• 300 g flour
• 2 tsp baking powder
• 100 g whipped cream
• 1 pinch of salt
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

super moist bundt cake

Preheat the oven to 190°C. Grease a Bundt cake pan with butter and dust with flour. Cream together the butter, 250g sugar, 1 packet of vanilla sugar, and salt until fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder and stir in alternately with the whipped cream. Divide the batter in half. Stir the espresso, 1 tablespoon of sugar, the second packet of vanilla sugar, and the cocoa powder into one half. Pour the batter alternately into the pan. Using a fork or a skewer, spiral the batter through and smooth it down. Bake in the oven for about 45 minutes, covering with foil if the cake is getting too dark.