Ingredients
Equipment
Method
For the pancake:
- Preheat the oven to 356º F (180° C). Grease with a little butter a pan of about 9.80 inches x 4.75 inches (25 cm x 12 cm) or line with parchment paper.
- In a medium bowl, sift the flour with the baking soda, baking powder, salt and pumpkin spice. Mix with a spoon and set aside.
- Separately, in a large bowl add the vegetable oil with the two types of sugar, eggs, vanilla extract, sour cream and pumpkin puree. Beat with a hand whisk or electric mixer for 1 minute until light and fluffy.
- Add in the flour mixture in two separate additions, beating for 10 seconds after each one to get a smooth batter.
For the chocolate marble:
- In a small bowl, combine the cocoa powder with the instant coffee, milk and mix with a spoon until the cocoa is completely dissolved.
- Pour one third of the pumpkin batter into a separate bowl and add in the cocoa mixture too. Beat with the same hand whisk until all the ingredients are perfectly integrated.
- To assemble and form the marble, pour 1/2 cup of the pumpkin batter in the center of the pan. Then add 1/2 cup of the chocolate mixture on top. Shake the pan a little to flatten the layers, it doesn't matter if they mix together a little. Repeat the process until both batters are finished and about 9 layers are formed in total (5 pumpkin and 4 chocolate). It is recommended to start and end with the pumpkin mixture, so that the final result is more beautiful.
- After having added the last layer of batter, carefully smooth out the top using a rubber spatula and shake the pan again to get an even surface.
- Bak at 356º F (180° C) for approximately 50-55 minutes until it is lightly browned and a wooden toothpick comes out clean when inserted.
- Once the bread is ready, take it out of the oven, let it rest for 20 minutesstill inside the pan and then turn it out and place it on a rack to cool down completely. Decorate with powdered sugar if desired and it is ready!