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1
Preheat oven to 350F.
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2
Grease and flour a 10-inch tube pan.
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3
Heat liqueur and instant coffee in a small saucepan and stir until coffee dissolves.
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4
Add enough milk to equal 1 cup liquid and set aside.
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5
In a small bowl, whisk together cocoa powder and confectioners' sugar and set aside.
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6
In a large electric mixer bowl, beat butter until very soft.
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7
Add granulated sugar, vanilla and salt and beat until light.
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8
Add eggs one at a time and beat well after each addition.
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9
In a medium bowl, stir together flour, baking powder and soda.
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10
Fold flour mixture into butter mixture alternately with coffee liquid.
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11
Turn half batter into prepared pan and smooth surface.
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12
Using back of kitchen teaspoon, make an indentation 1/2-inch deep in batter.
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13
Spoon cocoa-confectioners' sugar mixture into depression.
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14
Spoon remaining batter over top of cocoa mixture.
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15
Using broad side of dinner knife, cut down through batter to bottom of pan, moving knife in zigzag pattern to create a marbled effect.
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16
Smooth battersurface with back of spoon.
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17
Bake 50-55 minutes or until toothpick inserted in center comes out clean.
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18
Remove cake from oven and cool in pan on rack 15 minutes.
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19
Run knife around center tube and outer edge of pan.
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20
Carefully invert onto rack and cool to room temperature.
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21
Dust lightly with confectioners' sugar.
