Mochaccino Marbled Mud Cake

As I've mentioned before, nowadays I am all in for Mochaccino. The hot and strong coffee with hints of chocolate is a truly ambrosial drink that you can enjoy at any time of the day. And anywhere I look, I come across recipes for cakes and desserts that infuse coffee and chocolate flavours together to get the absolute mocha delights.

Hence, there is no surprise that I couldn't get past this Mochaccino Marbled Mud Cake (Source: Australian Women's Weekly Cakebaking) for my little one's 6th birthday; a rich and decadent marbled cake where you can explicitly taste the flavours of white chocolate, dark chocolate and strong coffee. My boys relished the flavours and it has now become our most favourite marble cake.

Note: - It is the best to work on the 3 batters simultaneously

Makes: 1 x 10-inch round cake pan or 10-inch x 5-inch rectangular cake pan
Preparation + Cooking Time: 40 minutes
Baking Time: 1 hr 40 minutes (round cake) or 1 hr and 10 minutes (rectangular cake)

Ingredients
For the dark chocolate batter

• 100g dark eating chocolate (semi-sweet), broken
• 125g unsalted butter, chopped
• 200g caster sugar
• 160ml water
• 110g plain flour
• 2 tbsp self-raising flour
• 2 tbsp baking cocoa powder
• 1 large egg

For white chocolate and coffee batter

• 180g white eating chocolate, broken
• 185g unsalted butter, chopped
• 220g caster sugar
• 180ml milk
• 150g plain flour
• 50g self-raising flour
• 2 large eggs
• 1 1/2 tbsp instant coffee granules
• 1 tbsp boiling water
• 2 tsp vanilla extract

Method
For dark chocolate batter
1. Sift flours and cocoa powder and keep aside. Place broken chocolate pieces, chopped butter, sugar and water into a medium saucepan. Stir over low heat until smooth. Transfer mixture into a large a bowl, cool for 10 minutes and whisk in sifted flours, cocoa and egg. (You may not want to use the entire batch of dark chocolate batter. I used the excess batter to prepare 2 dark chocolate cupcakes).
For white chocolate and coffee batter
1. Sift flours and keep aside. Place broken chocolate, chopped butter, sugar and milk into a medium saucepan. Stir over low heat until smooth. Transfer mixture into a large bowl, cool for 10 minutes and whisk in sifted flours and eggs. 
2. Divide mixture into two equal portions. Dissolve coffee granules in boiling water. Stir this coffee into one half of the white chocolate batter. Stir in vanilla extract into the other half of white chocolate batter.

The make the cake
1. Preheat fan-forced oven to 140° C. Grease cake pan with butter; line base and side with baking paper, extending paper 5 cm above the edge. Keep the three cake batters (dark chocolate batter, white chocolate batter and coffee batter) at working distance.
2. Drop alternate tablespoonfuls of dark, white and coffee cake batter into the pan. Bake cake for 1 hr and 40 minutes (round cake) or 1 hr 10 minutes (rectangular cake) or until skewer inserted into the middle comes out clean. 
3. Cool cake in pan before turning it out. 

Enjoy this cake plain or with white chocolate frosting or as I did made it into a Karate Ghi with sugar paste.