Go Back

Brandy Butter Chocolate Coffee Marble Cake - Special

Ingredients
  

Four Mixture

  • 300 g Cake flour (sieved) + large pinch of salt

Egg Mixture

  • 10 eggs whites + 2 tsp baking power
  • 250 g castor sugar (I used 200g)
  • 10 eggs yolks (beat thoroughly with whisk)

Butter Batter

  • 450 g Butter
  • 50 ml Condense milk
  • 1 tsp Vanilla bean paste
  • 50 ml Brandy

Remove 40% of the Butter Batter to make Chocolate and coffee portion

  • 10 g Chocolate powder
  • 10 g Coffee powder
  • 2 tbsp Camp Coffee (coffee-flavoured syrup)

Instructions
 

Instructions

  • Pre-heat oven to 200C, turn down to 170C and place cake batter in for 10 minutes. Then turn down to 130C for 70 minutes.
  • Separate the eggs whites and yolks.
  • Lightly grease the base and sides of the cake pan with butter, and sprinkle lightly with flour. Turn the pan upside down at the sink and knock off any excess flour. (I prefer this method) Or use a good non stick paper and stick with some butter on to the pan.

Egg White Mixture

  • Whip the egg whites on medium-high speed until foamy and sprinkle in the baking powder. I also like to use a generous pinch of Cream of tartar.
  • Continue mixing to a stiff soft peak adding in the sugar slowly.

Egg Yolks Mixture

  • Whisk the yolks well with your brandy and vanilla essence.

Butter Batter

  • Place butter and condensed milk in the bowl. Beat on medium speed until light and fluffy.
  • Add half the Egg Mixture to the Butter Batter. Whipped till well mixed. Gently fold in the Flour Mixture and fold lightly together with the rest of the Egg Mixture.
  • Divide the batter into 2 portions. Set ONE portion aside and to the other portion add the coffee powder, chocolate powder and camp essence.
  • Alternately scope both the batters into your prepared pan and gently smooth the top. Then bang your pan twice before putting it to bake.
  • Reduce the heat of your oven from 200C to 170C and bake for 10 minutes. Then reduce oven temperature to 130C for a further 70 minutes or until cake is cook. (My oven is fan assisted)
  • When cake is done, remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for about 20 or so minutes, then turn out onto a cooling rack to cool completely. This can take about an hour!

Notes

TIP - When beating your egg whites use the same setting so the air bubbles stays stable. After you mix in the egg yolks gently mix. Don't kill all the air bubbles.
TIP - I use a checked cooling rack because it helps me to portion slice easier.