Chocolate Espresso Marble Cake with Crumb Topping
If you love the bold notes of espresso paired with the richness of chocolate, this chocolate espresso marble cake is bound to become a favorite. The magic lies in the swirling of two batters—one vanilla-espresso, one deep chocolate—topped with a sweet, buttery crumb. It's as delicious as it is beautiful!
Pin Recipe
Servings: 16 servings
Calories: 284kcal
Equipment
Ingredients
For the Crumb Topping
- ¾ cup (90g) all-purpose flour
- ½ cup (105g) brown sugar
- 1½ tsp ground cinnamon
- Pinch of kosher salt
- 6 Tbsp (85g) unsalted butter, cold, cut into cubes
For the Cake
- ¾ cup (150g) granulated sugar
- ¾ cup (12 Tbsp; 168g) unsalted butter, room temperature
- 3 large eggs (150g), room temperature
- ⅓ cup + 2 Tbsp (100g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 2 tsp instant espresso powder
- 1 ⅓ cups (160g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 2 Tbsp (15g) Dutch process unsweetened cocoa powder
- 2 oz (57g) dark chocolate, finely chopped
Instructions
- Make the crumb topping. Preheat an oven to 350°F (177°C). In a mixing bowl, combine ¾ cup (90g) all-purpose flour, ½ cup (105g) brown sugar, 1½ tsp ground cinnamon, and a pinch of kosher salt. Add 6 Tbsp (85g) cold cubed butter, then use your hands or a pastry cutter to combine and press the mixture together until the butter is the size of small peas. Refrigerate until needed.
- Cream the sugar and butter. Line an 8-inch square cake pan with parchment paper. Place ¾ cup (150g) sugar and ¾ cup (168g) softened butter in the bowl of a stand mixer fitted with paddle attachment, then beat for 2 minutes, until light and fluffy. Use a rubber spatula to scrape down the sides, then mix again. Add 3 large eggs (150g), one at a time, beating well after each addition. Beat in ⅓ cup + 2 Tbsp (100g) of sour cream. There will be small lumps visible.
- Flavor with espresso. In a small bowl, whisk together 1 Tbsp vanilla extract and 2 tsp instant espresso powder until dissolved. Add this to the butter and egg mixture, then beat until just combined.
- Add the dry ingredients. Sift 1⅓ cup (160g) of flour, 1½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt directly into the stand mixer bowl, then beat this into the butter mixture until well mixed.
- Prepare the cake. Using a large spoon, drop heaping mounds of roughly ⅔ of the vanilla cake batter into the prepared pan, leaving spots to dollop the chocolate mixture.
- Make the chocolate cake batter. To the remaining ⅓ of the batter, add 2 Tbsp (15g) cocoa powder. Beat until smooth and chocolatey throughout. Add 2 oz (57g) chopped dark chocolate, then gently fold to combine. Use the large spoon to drop mounds of the chocolate cake batter into the prepared pan, filling in the gaps. Use a knife (or the back of the spoon) to swirl the two batters together into a marbled pattern.
- Bake the cake. Sprinkle the crumb topping evenly over the top, then bake for 35-38 minutes. A toothpick or cake tester inserted into the center of the cake should come out clean. Cool for 15 minutes, then remove from the pan and slice into 9 large or 16 smaller squares. Enjoy warm or room temperature!
Notes
- Make-ahead: Bake the cake a day ahead. Let it cool completely, then cover tightly with plastic wrap.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap individual slices or the whole cake tightly in plastic wrap and foil. It will keep in the freezer for up to a month. Thaw overnight in a fridge before serving.
Nutrition
Serving: 1square (when cut into 16 squares) | Calories: 284kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 113mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
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