Chocolate Raspberry Espresso Marbled Loaf Cake

Mar 19

What Makes These Irresistible?

This Chocolate Raspberry Espresso Marbled Loaf Cake is irresistible because it masterfully blends rich chocolate, bold espresso, and juicy raspberries into a visually stunning and deeply flavorful treat. The combination of butter, oil, sour cream, and whole milk ensures an ultra-moist and tender crumb, making each bite melt in your mouth. The marbled effect not only adds to its beauty but also creates a perfect balance of flavors, with the bittersweet notes of espresso complementing the deep cocoa richness while bursts of fresh raspberries provide a bright, tangy contrast.

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Ingredients

For the Espresso Marble Loaf Cake

7 tablespoons unsalted butter, room temperature (100g)
1⁄3 cup vegetable oil
1 1⁄4 cups granulated sugar (250g)
2 eggs + 1 egg white, room temperature
2 teaspoons vanilla extract
1⁄2 cup sour cream, room temperature (120g)
1⁄2 cup whole milk, room temperature
2 cups all-purpose flour (240g)
2 1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄4 cup Dutch process cocoa powder (25g)
2 ounces freshly brewed Don Francisco's Chocolate Raspberry Ground Coffee Espresso
(double shot) or 1⁄4 cup freshly brewed coffee

For the Espresso Ganache (Optional)

2 ounces freshly brewed Don Francisco's Chocolate Raspberry Ground Coffee Espresso
(double shot) or 1⁄4 cup freshly brewed coffee
2⁄3 cup heavy whipping cream (170g)
1 cup semisweet chocolate chips or baking bar (170g)
1 cup fresh raspberries (125 g)

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Instructions

For the Loaf:

Preheat the oven: Preheat the oven to 350°F (175°C). Butter and line a 9x5-inch loaf pan with parchment paper.
Mix the wet ingredients: In a large mixing bowl, beat the butter, oil, and sugar for 3-5 minutes until light and fluffy.
Add the eggs and mix until combined. Then add the egg white, vanilla, and sour cream. Mix until smooth. Set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Combine the wet and dry ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients, to the wet ingredients. Mix until just combined.
Divide the batter into two bowls: In one bowl, mix in the cocoa powder and brewed espresso. In the other bowl, gently fold in the fresh raspberries.
Alternate scooping the two batters into the loaf pan. Use a knife to gently swirl them together for a marbled effect.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
For the Espresso Ganache:
To make the ganache, place the chocolate chips in a small bowl. Add the heavy cream into a small saucepan. Bring the mixture to a simmer, then remove from heat and let it sit for 5-10 minutes.
Pour the cream over the chocolate. Cover for one minute, then whisk until smooth.
Pour the ganache over the cooled cake or let it cool and whip for a thicker frosting. Slice and enjoy!