This vanilla and chocolate marble loaf cake, with it’s gorgeous swirls and drizzling ganache, is so simple to make. Buttery, tender, moist and filled with flavour, it’s one you’ll make it time and again.
113gunsalted butter, melted & cooled slightly (½ cup / 4oz)
2large eggs, room temperature
1cupbuttermilk, room temperature(250ml)
¼cupvegetable oil(60ml)
2teaspoonsvanilla
¼cupdutch processed cocoa(27g / 1oz)
2tablespoonsboiling water(8 tsp, notes 1)
FOR THE GANACHE
150gdark (50%) chocolate(notes)
½cupthickened (heavy) cream
For best results, always weigh ingredients where a weight is provided
Equipment
2 mixing bowls
Balloon whisk and silicone spatula
8x4 inch loaf pan
Instructions
Make sure to melt your butter (in a medium mixing bowl) in the microwave first until just melted and set aside to cool.
Preheat the oven to 180C / 350F / 160C fan forced. Grease then line an 8×4 inch loaf tin with baking paper.
FOR THE CAKE: In a large mixing bowl, add the flour, sugar baking powder and salt and whisk well using a balloon whisk, to aerate and disperse.
Combine the melted butter, eggs, buttermilk, oil and vanilla and whisk well.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a spatula to gently combine just until there are no lumps left.
Transfer about 1 ½ cups of the batter back to the wet ingredients bowl. Add the cocoa and the boiling water - stir until just combined.
Drop about ½ cup of the vanilla batter into your prepared tin. Add ½ cup of the chocolate batter directly on top. Repeat these alternating layers until it's all in the tin. Run a knife through to swirl the batters a couple of times - not so much that you completely mix them.
Bake for around 45-55 minutes (notes) or until a toothpick comes out with a sticky crumb or two attached. Watch it carefully towards the end as loaf cakes can have a tendency to over-bake quickly.
Let the cake cool in the tin for 10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
Let the cake cool completely before topping.
FOR THE GANACHE: Heat the cream in a small saucepan over low-medium heat until it starts to bubble. Pour over the chocolate in a heatproof bowl and give it a shake to settle the chocolate under the cream. Set aside for 1 minute.
Stir the ganache until smooth. Let it cool for 5 minutes before pouring over the cake.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
Baking time will also depend on what you bake it in. Glass or ceramic will take longer. My own 8x4 loaf tin it takes 52 minutes, while my 8.5x4.5 (only slightly bigger) takes 47 minutes. Check it earlier.
Loaf cakes retain a lot of heat due to the shape of the tin so don't let it overbake. It will carry-on bake after you remove it from the oven.
Cooling the cake: Loaf cakes can take a couple of hours to cool. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
You can use a darker chocolate for the ganache, say 70% cocoa solids, however you'll need less - around 115g or 15oz.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.