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Tiramisu Marble Cake features a vanilla mascarpone cake swirled together with an espresso chocolate cake to create the ultimate Italian coffee lovers dessert! February is Heart Health Month so I’m sharing a lighten up version of this Tiramisu Marble Cake. A clinical study showed Mazola Corn Oil® reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com
This is the perfect sweet treat to serve as dessert for Valentine’s Day or just because.
It’s a delicious combination of the flavors in a tiramisu cake and I just love it because it sweet, tangy and features coffee!
It features a of a vanilla mascarpone batter and an espresso chocolate batter. And let’s not forget about the espresso chocolate ganache on top.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
I used it here as a swap for EVOO in this Grilled Vegetable Pasta Salad which is a summertime favorite in our house.
We also love Mazola for it’s high smoke point (450°F)
Ingredients- What You Need for marble cake
- Mazola Corn Oil
- Granulated white sugar
- brown sugar
- vanilla extract
- eggs
- Cake Flour
- baking powder
- salt
- buttermilk
- Mascarpone cheese
- dark chocolate
- espresso powder
What You Need for Espresso Ganache
- heavy cream
- dark chocolate
- espresso powder
How to Make Tiramisu Marble Cake- Step by Step
- Into a large bowl, add Mazola Corn Oil and sugars and mix. Add in vanilla extract and eggs.
- Combine cake flour, baking powder and salt together.
- Add flour, alternating with the buttermilk, into your mixing bowl until all is just incorporated.
- Pour half the batter into another bowl. (I had 4 cups of batter, so I evenly divided the batter and had 2 cups in each bowl)
- Into one of the bowls, add mascarpone cheese and whisk until fully incorporated
- Into the other bowl, add in melted chocolate and espresso powder and mix to combine.
- Into a FULLY greased and floured bundt pan, add in a few dollops of vanilla batter. Then in the empty spaces, add in some chocolate batter.
- Alternate batters until all batter is in the pan. (see below)
- Bake for 45-50 minutes. Allow to cool completely.
- When the cake has cooled, make the espresso ganache by heating the heavy whipped cream in the microwave and pouring over the chocolate chips and espresso powder.
- Drizzle over cake.
How to Adapt this Recipe and Variations
I made this recipe healthier by using these lighter swaps
- I swapped Mazola® Corn Oil for butter
- I swapped the milk chocolate for dark chocolate
- I swapped low fat buttermilk for regular buttermilk
What if I don’t have buttermilk?
You can simply make your own buttermilk by adding white vinegar (or lemon juice) to milk.
The rule is 1 tablespoon per 1 cup of milk.
For this recipe, I use 2 teaspoons vinegar and added it to nonfat milk. Allow to sit for 1o minutes.
Top Tips
- THOROUGHLY spray AND flour your bundt pan. I say this from experience.
- Use room temperature ingredients such as (eggs, milk, mascarpone)
- Use correct measuring tools. When using dry ingredients use measuring cups. When measuring wet ingredients, use a liquid measuring cup. Yes, there is a difference and when it comes to baking, which is a science, it does matter 🙂
- DO NOT SWIRL. If you alternate the batters, in the pan, there is no swirling necessary. If you swirl too much, you’ll end up with a chocolate looking cake and it will not have the “zebra” “marble” effect.
Tiramisu Marble Cake
Tiramisu Marble Cake features a vanilla mascarpone cake swirled together with an espresso chocolate cake to create the ultimate Italian coffee lovers dessert!
Ingredients
- Marble Cakes
- 3/4 cup Mazola Corn Oil
- 1 1/4 cups Granulated white sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 cups Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup low fat buttermilk, room temperature
- 14 cup Mascarpone cheese, room temperature
- 4 ounces dark chocolate (I used chocolate chips)
- 1 tablespoon espresso powder
- Espresso Ganache
- 8 ounces dark chocolate (I used chocolate chips)
- 1 teaspoon espresso powder
- 1/2 cup Heavy cream
Instructions
- Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and dust with flour. Set aside.
- Into a large bowl, add Mazola Corn Oil, sugars and mix. Add in vanilla extract and eggs.
- Into a medium bowl, combine cake flour, baking powder and salt together.
- Add flour, alternating with the buttermilk, into your mixing bowl until all is incorporated.
- Pour half the batter into another bowl. (I had 4 cups of batter, so I evenly divided the batter and had 2 cups in each bowl)
- Into one of the bowls, add mascarpone cheese and whisk until fully incorporated
- Into the other bowl, add in melted chocolate and espresso powder and mix to combine.
- Add in a few dollops of vanilla batter into prepared bundt pan. Then in the empty spaces, add in some chocolate batter.
- Alternate batters until all batter is in the pan.
- Bake in oven for 45 minutes-50 minutes until a tooth pick inserted into the center comes out clean. (Mine took 55 minutes)
Espresso Ganache
- Add chocolate chips and espresso powder into a small bowl.
- Heat heavy cream in microwave for 30 seconds - 1 minute. Pour over chocolate chips and allow to sit for 1 minute. Stir until melted.
- Pour over completely cooled bundt cake.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 66gCholesterol: 59mgSodium: 163mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 4g
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