Indulge in a slice of heaven with our Gluten-Free Chocolate Coffee Marble Cake—a delightful fusion that tantalizes your taste buds and satisfies your sweet tooth! This rich, moist cake combines the deep flavors of cocoa and freshly brewed coffee, creating a marbled masterpiece that not only looks stunning but also tastes divine. Perfect for any occasion, whether it’s a cozy family gathering or a fancy dinner party, this cake is sure to impress everyone at the table. And the best part? It’s gluten-free, so everyone can enjoy a slice of this delicious treat without worry. Ready to elevate your baking game? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brewed coffee
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are also greased to prevent sticking.
- In a medium bowl, sift together gluten-free all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
- In a large mixing bowl, cream softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually fold in the dry ingredients, alternating with milk, mixing until just combined. Do not overmix.
- Divide the batter into two separate bowls. In one bowl, fold in the brewed coffee, creating a darker batter.
- Pour alternating spoonfuls of plain and coffee-infused batters into the prepared cake pan, creating a marbled effect. Use a skewer or knife to gently swirl the batters together.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a chocolate glaze before serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you start. This helps create a smooth batter and ensures even baking.
- Sifting Dry Ingredients: Sifting the gluten-free flour and cocoa powder not only helps remove lumps but also aerates the mixture, resulting in a lighter cake.
- Swirling Technique: When pouring the batters into the pan, use a gentle swirling motion with a skewer or knife to create a beautiful marbled effect without overmixing.
- Check for Doneness: Ovens can vary, so start checking your cake around the 40-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps maintain its structure.
- Garnishing Options: For an extra touch, dust the cooled cake with powdered sugar or drizzle it with a chocolate glaze for a decadent finish that will wow your guests.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. Just be sure to let it come to room temperature before serving for the best flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
