Ingredients:
- Espresso Marbled Loaf Cake:
- 240 g all-purpose flour
- 2 ½ tsp. baking powder
- ¾ tsp. salt
- 100 g unsalted butter, room temperature
- 60 g vegetable oil
- 250 g granulated sugar
- 2 eggs + 1 egg white, room temperature
- 2 tsp. vanilla extract
- 120 g sour cream, room temperature
- 120 g whole milk, room temperature
- 30 g dutch process cocoa powder
- 60 g freshly brewed Papanicholas French Vanilla Espresso
- Espresso Ganache:
- 45 g Papanicholas French Vanilla Espresso Beans
- 170 g heavy whipping cream
- 170 g milk chocolate chips or baking bar
Instructions:
- For the Espresso Marbled Loaf Cake:
- Preheat your oven to 350°F / 175°C. Prepare an 8×4-inch loaf pan with butter and parchment paper.
- In a medium bowl, combine flour, baking powder, and salt.
- Using a stand mixer or hand mixer, cream butter, oil, and sugar for 5 minutes until fluffy.
- Incorporate eggs one by one, followed by the egg white, vanilla, and sour cream.
- Gradually blend in the flour mix and milk, starting and ending with the flour.
- Mix 24g cocoa with 30g espresso in one bowl, and 6g cocoa with the remaining espresso in another bowl.
- Stir in 1 cup of batter to the bowl with more cocoa and 1 ⅓ cup of batter to the other bowl. Mix until well combined.
- Alternately scoop the three batters into the loaf pan and swirl with a knife.
- Bake for 40-50 minutes, until a toothpick comes out with a few moist crumbs. Let cool.
- For the Espresso Ganache:
- Place chocolate in a bowl.
- Crush espresso beans in a sealed plastic bag and simmer with cream in a saucepan.
- After simmering, remove from heat and let infuse for 5 to 20 minutes.
- Reheat the cream to a simmer, then strain over the chocolate.
- Let sit for 1 minute, then whisk into a smooth ganache.
- Once the cake is cooled, drizzle with ganache.
Serve in slices and savor the rich, espresso-flavored treat!
