Table of Contents
Triple layer scratch marble cake filled with mocha frosting and covered with chocolate frosting. 5 or 6 tablespoons of room temperature heavy cream plus more as needed. Preheat the oven to 350° F. Spray 3 8 inch round baking pans with flour-added cooking spray or just grease and flour.
Make the mocha filling first. In a large mixing bowl, mix the butter, coffee, confectioners’ sugar and about 1 tablespoon of the cream. Beat until well mixed, then gradually add the cream, scraping sides of bowl often, until you get a smooth, spreadable consistency.
Preheat the oven to 180ºC, gas mark 4, and line a large 1kg loaf tin with baking parchment. Melt the chocolate in a medium-sized heatproof bowl. When melted, set aside to cool slightly. 2. Cream the butter and sugar together in a large bowl until really light and fluffy. Add the eggs one at a time and beat well between each addition.
Add 1/3 of the cake mixture (approximately 225g) and 1 tbsp milk to the chocolate. Stir until combined, then set aside. Transfer half the remaining plain mixture into another bowl and add the cooled coffee. Stir until combined, then set aside. Stir the remaining milk into the rest of the plain batter.
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