• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Mocha Hazelnut Marble Cake

December 22, 2008 by Joy the Baker 64 Comments

Mocha Hazelnut Marble Cake

I need to talk to you about the holidays, about the parties, about the dress, and about the cocktails. I need to talk to you about how cake, how the right cake can make it all better.

I had the perfect holiday dress all picked out. This dress would get me through thick and thin, casual and dressy. It was a simple and sassy black dress. I could do it up with colorful tights and heels or tone it down with a cardigan and scarf. This dress could go from holiday family function to night on the town…

All was fine and good until the dress actually went out on the town. Correction- I went out on the town and… well… the dress didn’t survive.

Let’s just say, that after several glasses of wine, and various other spirits, I found myself (and my dress) rolling down a rainy concrete hill. Don’t worry. I wasn’t hurt. I was protected by a hearty belly full of booze and the three friends I rolled down the hill with. It was hilarious. Memories were made. Dresses were… torn.

I now know that holiday parties are dangerous. That lesson came at a steep price: one helluva hangover and one tragically torn dress.

With my holiday dress out of commission, I was in a serious bind this weekend. Yea… the “what am I going to wear!?” bind. I decided to not sweat it. I decided that if I waltzed into a party with a gorgeous cake, not a soul would be worried about what I was wearing…

Guess what?

Toasted Hazelnuts

Mocha Hazelnut Marble Cake

I was totally right.

This cake saved me from wardrobe worries. I threw on jeans, a top and my favorite owl necklace and made an entrance proudly holding this cake in front of me.

The first thing I heard as I made my way in: “Joy is here with cake!” and then came the hugs. Success!

Next year… I dunno… maybe I’ll buy two holiday dresses and use this cake for backup.

Drippy Vanilla

Mocha Hazelnut Marble Cake with Mocha Sour Cream Ganache

adapted from Dorie Greenspan

Print this Recipe!

2 1/4 cups all-purpose flour
1/2 cup toasted hazelnuts, finely ground
1 teaspoon baking powder
1 teaspoon salt
9 ounces unsalted butter, room temperature, divided use
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup coffee (hot or cold)
1 teaspoon instant coffee, finely ground (or instant espresso powder)
1 3/4 cups sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

Center a rack in the oven and preheat the oven to 350 degrees F. Butter 12 cup Bundt pan, dust the inside with flour and tap out the excess. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.

I toasted my whole hazelnuts in a 350 degree F oven for about 12-15 minutes or until they were fragrant. Once cool, I ground them until fine in my food processor.

Whisk together the flour, ground hazelnuts, baking powder and salt.

Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tablespoons of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat.

Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining 2 sticks butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).

Scrape a little less than half the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.

If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate and marble it minimally. If you want a more marbled pattern, alternate spoonfuls of the light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batter to marble them.

Bake for 65 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

Mocha Hazelnut Marble Cake

Mocha Hazelnut Marble Cake

Mocha Sour Cream Glaze

5 ounces bittersweet chocolate, coarsely chopped

1/2 cup sour cream

1/4 cup light corn syrup

1/2 teaspoon vanilla extract

1/4 cup brewed coffee, at room temperature

Melt chocolate pieces in a heatproof bowl over a pan of simmering water, stirring occasionally until completely melted. Remove bowl from the double boiler situation.

Stir sour cream into the melted chocolate.

Add corn syrup and vanilla and continue to stir.

Slowly add the brewed coffee bit by bit, stirring to incorporate.

This will be a thick glaze. If you would like it much thinner, you can always add more corn syrup and coffee. This glaze will thicken slightly as it cools.

Spread onto the cooled Mocha Hazelnut Bundt Cake.

Hello, Sour Cream

That's Coffee

Mocha Hazelnut Marble Cake

Previous PostNext Post

Filed Under: Cakes, Chocolate, Holiday, Nuts, Recipes

Previous Post: « Milk Chocolate Chip Buttermilk Pancakes
Next Post: Pear Spice Cake with Walnut Praline Topping »

Reader Interactions

All Comments
I Made This
Questions
  1. AmbalaCakes

    October 28, 2021 at 10:47 pm

    Very informative

    Reply
  2. Anna

    October 14, 2012 at 4:17 pm

    Hi, Joy and other readers. I just have a question about this cake: 4 eggs seem like a lot to me. I just made a cake with 4 eggs and it turned out extra moist and a little too spongy for my taste. What are your thoughts? The texture LOOKS great in the pictures, but did it taste great, even with 4 eggs? Would you ever try doing 3 eggs instead? Thanks for your help!

    Reply
  3. Shannel

    September 12, 2012 at 10:35 pm

    I’ve fallen in love with your recipes!

    I’ve just got a quick question though. Coming from the land down under, I’m used to working with Celcius rather than Fahrenheit, so I’m wondering if my conversion is right – 135 degrees Celcius?

    Thanks! Absolutely cannot wait to bake this yumminess!

    Reply
    • Shannel

      September 12, 2012 at 10:39 pm

      please ignore my question.

      imagine what a silly typo can do!

      thanks!

      Reply
  4. Phyllis

    June 17, 2012 at 4:29 pm

    Believe it or not, I just found your website. My husband requested a Marble Cake for Father’s Day — other recipes have been disappointing. Your Mocha Hazelnut Marble Cake recipe looked interesting with the Bittersweet Chocolate and Coffee — I made it today (6/17/12) it is the very BEST Marble Cake!!! Texture, taste, moist and the mocha flavor is fantastic. It is my ‘go to’ Marble Cake for all occasions. Can’t wait to try some of your other recipes.
    Although I am a Senior Lady, I love to bake and find excellent recipes and this is one is a ‘keeper’. Can’t wait to share this at my gym tomorrow (extra time on the bike needed). Thank You for your Wonderful Blog !! Phyllis

    Reply
  5. armpit rash causes

    March 7, 2012 at 5:32 pm

    Thank you for that sensible critique. Me & my neighbour were preparing to do some research about that. We received a beneficial book on that matter from our local library and most books exactly where not as influensive as your data. I am incredibly glad to see such details which I was searching for a long time.

    Reply
  6. Krankenversicherung

    January 24, 2012 at 1:15 am

    Nice post. I study something tougher on different blogs everyday. It’s going to all the time be stimulating to read content material from other writers and practice a little bit one thing from their store. I’d prefer to make use of some with the content material on my weblog whether you don’t mind. Natually I’ll provide you with a link in your web blog. Thanks for sharing.

    Reply
  7. Alyssa

    January 4, 2012 at 5:11 pm

    Joy! I was wondering can this cake be made in a regular round or square cake pan?? And if so how long do I keep it in the oven?

    Thanks!!

    Reply
    • joythebaker

      April 10, 2013 at 3:54 pm

      You would probably lessen the cook time by bout 10 minutes, but I really couldn’t tell you for sure. It will definitely cook faster in a square pan than in a bundt.

      Reply
  8. bunny mama

    October 31, 2011 at 6:52 am

    I turn to your blog whenever I need to impress my mother-in-law. (Not in a competitive way. We’re best friends. It’s cool.) She asked me to bring dessert when we had dinner at their house last week, and boy did I BRING IT with this cake. Both she and my father-in-law were blown away. Thank you Joy, for all your inspiration.

    p.s. from now on, I will look for any excuse to put coffee in my chocolat-y baked goods. uh-mazing.

    Reply
  9. Mary

    June 5, 2011 at 6:16 pm

    Did you mean to say ‘Joy is HERE with a cake!” rather than “Joy is hear with cake!”?

    Reply
    • joythebaker

      June 5, 2011 at 9:16 pm

      yea… typos are dumb! thanks!

      Reply
« Older Comments

Trackbacks

  1. Mocha-Haselnuss-Marmorkuchen | ofenkante says:
    December 3, 2014 at 10:19 am

    […] zweiter Marmorkuchen von Joy the Baker ist der Mocha Hazelnut Marble Cake. Nuss, Schokolade und Kaffee sind drei gute Freunde die in diesem Kuchen zusammen kommen. Durch den […]

    Reply
  2. Underholdning says:
    September 30, 2014 at 1:12 am

    […] Fikk du lyst på kaken i toppbildet av artikkelen? Her er oppskriften. […]

    Reply
  3. Bail Bonds Los Angeles says:
    October 31, 2011 at 5:51 am

    Bail Bonds Los Angeles…

    […]following are a couple of web links to websites online I always connect to for the fact we think they will be truly worth visiting[…]…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Slice of fresh plum cake recipe on small plate with fork
September Summer Fresh Plum and Lemon Curd Cake

I’ve been saving this plum cake recipe for just the right time.  I put my finger up to the breeze this morning and we’re here – we’ve reached peak In Between. In Between is that time between summer and fall when I, for one, am changing out my scented candles from fresh and floral and…

Read More

strawberry sheet cake on a plate with strawberries on top.
My Favorite Super Easy Strawberry Sheet Cake

It would seem I’ve landed on baking these to get us through these summer days – small batch and EASY.  That’s my level in the kitchen these days.  I’m either making just two giant cookies, one cinnamon roll, or the actual best coconut sheet cake with cake mix. Since we’ve mirrored each other in the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up