Mocha Marble Cake Eggless Recipe

This Mocha marble cake – Do you know that marbling different colored batter while making cakes originated in nineteenth century. Earlier molasses and spices were used to give the swirls and marble effects. Such an interesting and flavorful idea. But for this time I decided to go for coffee and chocolate combined and swirled with vanilla batter in my cake.

The swirls of vanilla and coffee cake batter in my cake pan looked lusciously delicious to me. When baked together the flavors complement each other so well that every single bite was a party in the mouth.

Making the cake egg less and not losing the wonderful texture was the thought in my mind. Earlier I have made the same cake using condensed milk. The cake turned out good in taste and not bad. But I was certainly not very happy with the result when it came to texture. Flax seeds worked out just awesome in this recipe as a replacement of egg. The cake moved from not-so-bad, the okay, to the freaking great.

I absolutely loved everything about this cake – would have loved to bake it in my bundt cake pan 🙂 but maybe next time. The fine-rich-melt-in-mouth buttery crumbs is the focus here.

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This Mocha Marble Cake is actually an easy cake because there is one batter that is divided and then melted chocolate and espresso is added to one portion. The marbling effect is created by placing the vanilla and chocolate cake batters alternately in the cake pan, and then running a skewer or knife through the two batters to give it a marble effect.

Mocha Marble Cake Eggless RecipeMocha Marble Cake Eggless Recipe — 2blissofbaking

There are few more points I would like you to go through before you start baking the mocha marble cake:

Make sure you measure the ingredients accurately and preheat the oven.

Use a food processor, a spice grinder or mortar and pestle to grind 2 tablespoon of flax seeds. Mix the ground seed meal with 6 tablespoons of water or other liquid. The liquid should be room temperature or warm. This speeds up the gelling process while cold liquids seem to slow it down. Allow it to sit for 5 to 10 minutes until it turns into a thick gel similar to a raw egg. This gel, also known as mucilage, pulls together when heated, acting as a binder. Fab!

info graphic of egg substitute — 2blissofbaking

You can certainly find flax in all its forms at a health foods store, but even in a general supermarket.

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The easiest way to get coffee flavor into a baked good is to add instant espresso powder to the batter. Adding chocolate in coffee-flavored cake is an even better combination—decadent and indulgent like a mocha latte. So I melted semisweet chocolate with extra-strong brewed coffee.

While running a skewer or knife through the two batters to give it a marble effect. Make sure you don’t stir. (I did that; silly me. You avoid please. It kills the beautiful swirls)

As an alternative to espresso you can also go with instant coffee powder ; just make sure you mix the coffee with hot water before adding.

I would say the same for cake batter, not absolutely but use a spatula to mix the cake batter, after you add dry ingredients to wet ingredients. And make sure that you don’t over mix.

The Mocha ganache is totally optional; the cake will taste awesome any ways. But if possible do make it. It takes the cake to another level. The cake looks more formal. Yati did her pre- birthday celebration with this cake.

Ingredients

100 grams’ bittersweet or semisweet chocolate, chopped

1 tablespoon brewed coffee

1 1/4 cups all-purpose flour

1 teaspoons baking powder

1/4 teaspoon baking soda

100 grams unsalted butter, room temperature

1 cup granulated white sugar

2 tablespoons of flax seeds grounded and soaked in 6 tablespoon of water

1 teaspoons pure vanilla extract

1/4 cup sour cream or plain yogurt, room temperature

1/4 cup milk, room temperature

A pinch of salt

Mocha Ganache

1/4^th cup heavy cream

1 – 2 tablespoons instant espresso powder (depending on the intensity you like)

150 gm semisweet chocolate

Method

Preheat oven to 350 degrees F (180 degrees C). line the cake pan with some parchment paper.

Melt the chocolate with the coffee on a double boiler. Remove from heat and set aside to cool to room temperature. Or use a microwave to do the job.

Meanwhile, in a separate bowl, sift the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer or with a hand mixer, beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy. Add soaked flax seed mix and beat in the vanilla extract and sour cream or (yogurt).

Now switch to the rubber spatula and alternately add the flour mixture and the milk to the batter, in three additions. Remove half of the batter and place into a separate bowl.

To one of the batter stir in melted chocolate and coffee mix. Place the batters into the prepared cake pan by alternating spoonsful of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Again —- Don’t over mix.

Bake for about 35 – 40 minutes, or until a toothpick inserted in the centre just comes out clean. Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely.

For Mocha Ganache– Heat the cream on a low flame, just when the cream starts to form bubbles on the side of the pan, pour it over the melted chocolate and mix espresso powder.

The ganache is ready for the cake. Keep the ganache in the fridge till the cake cools completely.

Before serving spread the Mocha ganache on the cake and cut an elegant slice. Enjoy!

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Mocha Marble Cake Eggless Recipe