This cake is from the New Revised Moosewood Cookbook by Mollie Katzen, (1992 by Ten Speed Press). Submitted by Café Campesino’s own baker Marsha Freed.

1 lb. butter, softened
3 cups sugar
6 eggs
4 cups flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup very strong cold black coffee
2 tsp. vanilla extract
1 oz. unsweetened chocolate

1. Preheat oven to 350. Butter and flour the bottom and sides of a 10" tube or bundt pan.

2. In a large bowl cream together butter and sugar at high speed until light and fluffy

3. Add eggs one at a time, beating well after each. Set aside.

4. Sift together the dry ingredients in a separate bowl. Mix together the coffee and vanilla. Add dry and wet alternately to butter mixture, beginning and ending with the dry. Mix by hand-just enough to blend thoroughly without excess beating.

5. Transfer 1/3 of the batter into a small bowl. Add 1 oz. (1 square) melted unsweetened chocolate. Mix thoroughly.

6. Spread the batter into the prepared pan and spoon clumps of chocolate batter on top. Using a humble dinner knife cut through to the bottom of the pan and swirl the dark and light together to create a marble effect.

7. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Let it cool down a bit and then turn onto a plate. Cool completely before slicing.

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