Coffee-Chocolate Marble Cake

Coffee-Chocolate Marble Cake

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From: Diabetic Living Magazine

Using a light coffee drizzle in place of frosting adds flavor and moistness to this carb-trimmed cake recipe yet keeps the fat and calories in check.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Coffee-Chocolate Marble Cake
  • 2½ cups sifted cake flour or 2- ¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups buttermilk or sour fat-free milk (see Tips)
  • 1¼ cups granulated sugar (see Tips)
  • ½ cup canola oil or cooking oil
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 2 teaspoons vanilla
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 2 teaspoons powdered sugar and/or unsweetened cocoa powder
  • Coffee Drizzle
  • 1¼ cups powdered sugar
  • 1 teaspoon light-color corn syrup
  • 1 to 2 tablespoons cooled brewed espresso or strong coffee

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside ½ cup of the flour. In a large bowl, combine the remaining 2 cups cake flour or 1- ¾ cups all-purpose flour, the baking powder, baking soda and salt.
  2. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1- ¾ cups), stirring until smooth; set aside. Add the reserved ½ cup flour to the remaining buttermilk mixture, whisking just until combined.
  3. Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
  4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of parchment or waxed paper. Using a long wooden skewer, poke cake in several places, poking all the way through to bottom of cake.
  5. In a small bowl stir together 1¼ cups powdered sugar and 1 teaspoon light-color corn syrup. Stir in 1 to 2 tablespoons cooled brewed espresso or strong coffee to reach drizzling consistency.
  6. Slowly pour Coffee Drizzle evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.
  • Tips: To make 1- ¼ cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1- ¼ cups total liquid; stir. Let stand for 5 minutes before using.
  • If using a sugar substitute, choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1¼ cups granulated sugar. Nutrition analysis per serving: same as below except 177 cal., 24 g carbohydrate. Exchanges: 1½ other carbohydrate. Carbohydrate choices: 1½

Nutrition information

  • Serving size: 1 slice
  • Per serving: 206 calories; 7 g fat(1 g sat); 0 g fiber; 32 g carbohydrates; 3 g protein; 48 mcg folate; 1 mg cholesterol; 17 g sugars; 100 IU vitamin A; 0 mg vitamin C; 56 mg calcium; 2 mg iron; 134 mg sodium; 91 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1½ fat

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