Chocolate Marble Loaf Cake
It’s the perfect balance of buttery vanilla and rich cocoa, topped with a glossy chocolate ganache.
Ingredients
- For the Cake Batter
- Butter: 225g (1 cup) unsalted butter, softened
- Sugar: 225g (1 cup) granulated sugar
- Eggs: 4 large eggs, at room temperature
- Vanilla: 1 tbsp vanilla extract
- Flour: 275g (2 ¼ cups) all-purpose flour
- Baking Powder: 2 tsp
- Salt: ½ tsp
- Milk: 60ml (¼ cup) whole milk, divided
- For the Chocolate Swirl
- Cocoa Powder: 25g (3 tbsp) unsweetened cocoa powder
- Sugar: 1 tbsp (to balance the bitterness of the cocoa)
- For the Chocolate Ganache (Topping)
- Semi-sweet Chocolate: 100g, chopped
- Heavy Cream: 80ml (1/3 cup)
Instructions
1. Prep the Oven and Pan
Preheat your oven to 180°C (350°F). Grease a standard loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light, pale, and fluffy (about 3–5 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with half of the milk (30ml). Mix until just combined—do not overmix, or the cake will be tough!
4. Create the Two Batters
Transfer about one-third of the vanilla batter into a separate bowl.
Sift the cocoa powder and extra tablespoon of sugar into this smaller bowl.
Add the remaining milk (30ml) and fold gently until you have a smooth chocolate batter.
5. The Marble Effect
Drop alternating spoonfuls of the vanilla and chocolate batters into the prepared loaf pan.
Use a butter knife or a skewer to gently swirl the batters together in a figure-eight motion. Stop early! If you swirl too much, the colors will muddy together instead of showing distinct patterns.
6. Bake
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Add the Ganache
Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until glossy. Pour the ganache over the cooled cake, letting it drip down the sides as shown in your photo.
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