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Recipe by Sima Kazarnovsky

Honey Mocha Marble Cake

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Honey Mocha Marble Cake
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg - Gluten - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

The debate on honey cake comes up every year. Are you into it or do you just make it because you have to? This cake ends that discussion. Moist and sticky, the honey only adds to the rich tones of coffee and chocolate to make for the most delectable of bites. You might just turn to this marble cake on a regular Shabbos too.

Ingredients

Cake

  • 1 cup oil

  • 1/2 cup light brown sugar

  • 1/2 cup Gefen Honey

  • 4 eggs

  • 1 teaspoon vanilla extract

  • 2 and 1/4 cups flour

  • 1 packet Gefen Vanilla Pudding

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 tablespoon Elite Instant Coffee dissolved in 1 cup boiling water

  • 1/4 cup Gefen Cocoa

  • 1/4 cup chocolate chips

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon allspice

  • Maldon sea salt, for topping

Mocha Ganache

  • 4 ounces (110 grams) chocolate chips

  • 1/2 cup pareve whipping cream

  • 1/8 teaspoon Elite Instant Coffee

  • 1/8 teaspoon vanilla extract

  • dash salt

Wine Pairing

Teperberg Essence Fortesse

Directions

Prepare the Honey Mocha Marble Cake

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) or to 325 degrees Fahrenheit (160 degrees Celsius) on the convection bake setting.

2.

Mix oil, sugar, and honey in the bowl of an electric mixer until combined. Add the eggs and vanilla and beat until light. Add the flour, pudding mix, baking soda, and salt and mix until incorporated. Pour in the coffee and mix until well combined.

3.

Divide the batter between two bowls. In one bowl, add the cocoa and chocolate chips and mix to combine. In the other bowl, add cinnamon, ginger, nutmeg, and allspice and mix to combine.

4.

Spray a Bundt pan very well with baking spray. Pour in a thin layer of the spiced batter, then a thin layer of the chocolate batter. Continue alternating until all the batter is done. Then use a knife to marbleize the cake by swirling the batter up and down.

5.

Bake for 45–60 minutes, checking for doneness with a toothpick after 45 minutes.

6.

When ready, take the cake out of the oven and let it cool for one hour.

Prepare the Topping

1.

Using a double boiler, put the chocolate chips, whipping cream, coffee, vanilla, and salt in a bowl and mix until it reaches a smooth consistency. Alternatively, you can microwave the whipping cream and chocolate in short intervals. Once everything is melted, add the coffee, vanilla, and salt and mix until smooth.

2.

Gently remove the cake from the Bundt pan and pour on the ganache. Top with a liberal amount of Maldon sea salt.

Credits

Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

Recipe tags

classic Jewish food honey Honey cake marble cake mocha moist Sima Kazarnovsky traditional
Honey Mocha Marble Cake

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