Classic Marble Loaf Cake
Prep time: 20 mins | Bake time: 50-60 mins
What You'll Need
- The Base Batter
- 225g Softened Butter
- 225g Caster Sugar
- 4 Large Eggs
- 225g Self-Raising Flour
- 1 tsp Vanilla Extract
- 2 tbsp Milk
- The Chocolate Swirl
- 25g Cocoa Powder
- 2 tbsp Boiling Water
- The Chocolate Glaze
- 100g Dark Chocolate, chopped
- 60ml Heavy Cream
Method
Prepare the Oven
Preheat your oven to 180°C (160°C fan). Grease a 2lb loaf tin and line it with parchment paper.
Make the Base
Cream the butter and sugar together until the mixture is pale and light. Add the eggs one by one, mixing thoroughly. Stir in the vanilla, then gently fold in the flour and milk until you have a smooth, dropping-consistency batter.
Create the Chocolate Mix
In a small bowl, whisk the cocoa powder and boiling water into a smooth paste. Take about one-third of your vanilla batter and stir it into the cocoa paste until well combined.
The Swirl Technique
Dollop large spoonfuls of the vanilla and chocolate batters into the tin, alternating as you go. To get the look in the photo, take a skewer and swirl it through the batter only 3 or 4 times in a "S" or figure-eight shape. Over-swirling will blend the colors too much.
Bake and Cool
Bake for 50–60 minutes. Test with a skewer; if it comes out clean, it’s done. Let the cake cool in the tin for 10 minutes, then move to a wire rack to cool completely.
The Finishing Touch
Heat the cream until it just starts to bubble, then pour it over your chopped chocolate. Let it sit for a minute before stirring into a glossy ganache. Pour it over the top of the cooled cake and let it drip down the sides.
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