Mocha Swirl Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cake, bread
Serves: one loaf
Ingredients
  • For the cake:
  • 1½ tablespoons instant espresso powder
  • 1 tablespoon boiling water
  • ¾ cup greek yogurt
  • ½ cup cornmeal
  • 8 tablespoons (4 oz or 1 stick) unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1⅔ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cocoa powder
  • For the Glaze
  • 2 teaspoons instant espresso powder
  • 2 teaspoons boiling water
  • 1 tablespoon greek yogurt
  • ⅔ cup plus 2 tablespoons powdered sugar, sifted
Instructions
Note: Since I have erred more than once on this, I am putting this note before you start the whole baking process. Do not add the espresso and cocoa powder to the batter. Only add it to the divided batter.
For the cake:
  1. Preheat oven to 350 degrees F. Grease and flour an 8½ x 4½-inch loaf pan.
  2. Dissolve the instant espresso powder in the boiling water. Let cool.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar, eggs, flour, baking powder, baking soda, salt, and vanilla extract. (I repeat DO NOT add the cocoa powder and espresso in this step) Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.
  4. Divide half the batter into another bowl and now is when you add in the dissolved espresso and cocoa powder. Mix gently until combined.
  5. Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
  6. Bake for about 55 minutes (it took mine 10 minutes more), or until a skewer inserted comes out clean.
  7. Let cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.
For the Glaze
  1. In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/04/17/mocha-swirl-bread/