This marble cake is the ultimate!
If you haven’t made a chocolate-jasmine match yet, it’s long overdue! Check out my Roast Turkey Chocolate Jasmine Sauce
Submit to the seduction of chocolate and jasmine!
Jasmine tea is easy to find and adds a wonderful layer of flavor and fragrance to the marble cake.
Marbling the cake is a piece of cake!
All you need is a knife. It only looks fancy and labored, but there’s nothing to it!
- 3 cups flour: all-purpose, whole pastry, or spelt
- 1 tablespoon baking powder
- Good pinch salt
- 11/2 cups sugar
- 1 cup natural margarine spread (health food stores)
- 4 eggs
- 1 tablespoon vanilla extract
- 3/4 cup strong jasmine tea (2 jasmine tea bags or 2 teaspoons jasmine tea leaves, steeped in boiling water and strained)
- 1/4 rum or brandy
- ⅓ cocoa powder
- ⅓ cup sugar
- 1 tablespoon coffee powder
- 2 tablespoons oil
Preheat the oven to 350°F.
Mix the flour, baking powder, and salt in a bowl and set aside.
In a food processor, cream the sugar and margarine spread until light and fluffy. Add the eggs one at a time, pulsing each time only until incorporated. Add the vanilla.
Mix the tea and the rum together. Add the flour mixture alternately with the tea mixture, starting and ending with the flour mixture, pulsing only 2 to 3 times after each addition.
Pour the batter into a greased and floured 10-inch spring form cake pan or tube pan, leaving about 1 cup batter in the processor. Add the cocoa, sugar, coffee, and oil to the food processor and pulse 2 to 3 times, until just combined. Pour the cocoa mixture gently and evenly on top of the batter, then swirl it with a knife to get a marbled effect. Bake 1 hour or until a knife inserted in the center comes out clean.
Invert on a rack to cool.