Experience the sophisticated essence of an Italian classic with this effortless Tiramisu Marbled Bundt Cake. Featuring a rich blend of coffee, cocoa, and rum, this moist dessert offers a gourmet experience that is ready for the oven in just ten minutes.
Ingredients
4 Eggs
220 g Sugar
320 g All-purpose flour
200 ml Heavy cream
1 packet Baking powder (approx. 15-16 g)
80 ml Vegetable oil
20 g Cocoa powder
2 tsp Instant coffee
A splash of Rum (or rum extract)
Preparation Instructions
Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and lightly flour a Bundt pan to ensure the cake releases easily after baking.
Base Batter: In a large bowl, whisk the 4 eggs with 220 g of sugar until the mixture is light and fluffy.
Combine Wet and Dry: Stir in the 200 ml of heavy cream and 80 ml of vegetable oil. Gradually fold in the 320 g of flour and the packet of baking powder until you have a smooth, uniform batter.
Create the Flavors: Divide the batter into two portions. Keep one portion plain (vanilla). In the second portion, mix in the 20 g of cocoa powder, 2 teaspoons of instant coffee, and a splash of rum.
Marble the Cake: Pour the light batter into the prepared pan first, followed by the dark coffee-cocoa batter. Use a fork or a knife to gently swirl the two layers together to create a marble effect.
Bake: Place the pan in the oven and bake for approximately 45–50 minutes. You can check if it is done by inserting a wooden skewer; if it comes out clean, the cake is ready.
Finish: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. For the final Tiramisu touch, dust the top generously with extra cocoa powder and decorate with coffee beans once fully cooled.
Tips for Success
Room Temp: Using eggs at room temperature helps the batter emulsify better, resulting in a loftier cake.
The “Tiramisu” Effect: If you want a more intense coffee flavor, you can dissolve the instant coffee in the rum before adding it to the dark batter.
