Chocolate Marble Cake with Mocha Frosting
This Chocolate Marble Cake with Mocha Frosting combines a rich, buttery chocolate marble sheet cake with creamy coffee-and-chocolate mocha frosting for a scrumptious no-fuss dessert.
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Ingredients
For the cake:
- 1 cup butter softened
- 1 ¾ cups sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2½ cups flour
- 1 TBSP baking powder
- ½ tsp salt
- 1 cup half and half
- ¼ cup unsweetened cocoa
- 3 TBSP hot water
For the frosting:
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa
- 3 TBSP hot brewed coffee
- 2 TBSP vanilla extract
- ½ cup butter softened
- 3-4 TBSP half and half
Instructions
For the cake:
- Preheat oven to 325.
- Beat butter and one and a half cups sugar at medium speed with a stand mixer for 4 to 5 minutes or until creamy.
- Add eggs one at a time, beating until just blended after each addition.
- Beat in vanilla extract.
- Sift together flour, baking powder and salt.
- Add to butter mixture alternating with half and half, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition. Stop to scrape bowl as needed.
- Spoon 1 1/4 cups batter into a 2 qt. bowl and stir in cocoa, 3 tablespoons of hot water and remaining 1/4 cup sugar. Stir until well blended.
- Spread remaining vanilla batter into a greased and floured 15 x 10 inch jelly roll pan.
- Spoon chocolate mixture over vanilla and gently swirl with a knife.
- Bake at 325 for 23-28 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool completely in pan on the wire rack for about an hour.
- Frost with Mocha Frosting.
For the frosting:
- Whisk together sugar and cocoa in a medium bowl.
- Combine coffee and vanilla.
- Beat butter at medium speed with a heavy duty electric mixer until creamy.
- Gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended.
- Add half and half, 1 tablespoon at a time until frosting is smooth and a spreadable consistency.