Chocolate Espresso Marble Cake

Melt the chopped chocolate in a warm water bath. Alternatively, you can simply use cocoa powder instead of chocolate, it works the same way. Dissolve the espresso powder in 2 tablespoons of hot water while stirring.

Mix the butter, sugar and salt with the hand mixer until foamy, then stir in the eggs one by one, each egg about 1/2 minute. Mix the flour and baking powder and stir briefly into the dough alternating with 125 ml milk on a low setting. I replaced the milk with Batida de Coco liqueur 😉

Divide the dough into thirds and mix a third with the melted chocolate + half of the espresso. Mix the second third with the rest of the espresso. Stir 1 tablespoon of milk into the last third.

Now place the dough one after the other in a greased ring cake tin that has been dusted with flour and then run a spiral through the dough with a fork to create a marble pattern.

Bake in the preheated oven at 175 degrees (or fan oven 150 degrees) on the middle rack for about 60 minutes. Make a stick test and bake for a few minutes longer if necessary. Remove and let cool in the tin for 15 minutes. Then fall out of the mold and let cool down completely. Cover with chocolate or powdered sugar glaze as desired.