This delicious Mocha Marble Pound Cake features a classic vanilla pound cake batter swirled with a rich mocha paste. Topped with a decadent coffee ganache, this cake is perfect for coffee and chocolate lovers alike.
1. Preheat your oven to 325°F (163°C) and prepare a 9x5 inch loaf pan with parchment paper, ensuring overhang on the long sides.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine sour cream, buttermilk, and vanilla extract until smooth. Set aside.
4. In a stand mixer, beat together butter, oil, and granulated sugar on medium-high speed for 4 minutes until light and fluffy.
5. Add eggs one at a time to the mixer, beating for 20–30 seconds after each addition and scraping down the bowl as needed.
6. On low speed, alternate adding the dry flour mixture and the wet sour cream mixture to the stand mixer in three additions, starting and ending with the dry ingredients. Mix until just combined.
7. In a small bowl, mix cocoa powder, instant espresso powder, and hot brewed coffee into a smooth mocha paste.
8. Divide the cake batter in half. Stir the mocha paste thoroughly into one half of the batter.
9. Layer spoonfuls of both vanilla and mocha batter into the prepared loaf pan in a checkerboard pattern, then swirl the mixtures together with a knife or spatula using a figure-eight motion.
10. Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
11. For the ganache, place chopped chocolate into a medium bowl.
12. In a saucepan, heat the heavy cream, instant espresso powder, and a pinch of salt on medium heat until steaming but not boiling.
13. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy.
14. Pour the ganache over the cooled loaf. Allow it to set slightly before slicing and serving.
