Posted by: NoCtrlZ | 2011/02/03

Chocolate Marble Loaf

A Marbled Cake is always interesting since the patterns you obtain are never the same! This is a traditional chocolate marbled effect, but there are numerous flavours and colours you can use instead. This recipe is adapted from a book I very recently purchased (and I recommend anyone else to do the same!): Dorie Greenspan – Baking From My Home To Yours.


  • 2 Cups plus 2 Tbsp All-Purpose Flour (around 280g)
  • 1 ¼ tsp Baking Powder
  • ½ tsp Salt
  • 12 Tbsp Unsalted Butter, at room temperature (around 150g)
  • 1 Cup Sugar (around 200g)
  • 4 Large Eggs
  • ½ tsp Pure Vanilla Extract
  • ½ Cup Whole Milk (around 120ml)
  • 200g (4 oz) Chocolate, melted (I used a 70% cocoa one)


  1. Preheat the oven to 160˚C. Butter an 8 ½ x 4 ½ x 2 ½-inch (2lb) loaf tin, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or 2 regular baking sheets stacked one on top of the other.
  2. Whisk together the flour, baking powder and salt.
  3. Working with a stand mixer with a paddle attachment, or with hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles and stay curdled-it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin with the dry ingredients), mixing only until each addition is incorporated.
  4. Traditional method: Divide the batter in half and stir the melted chocolate into one half and keep the other half plain. Drop spoonfuls of dark and light batter randomly into the pan, and then plunge a table knife deep into the batter and zigzag the knife through the batter, making only about 6 to 8 zigs and zags. Scrape the batter into the pan. Alternatively take out about a cup of the mixture, incorporate the chocolate to that and then fold this gently into the mixture about 4-5 times. Then make 2 swirls with a skewer inserted deeply, and then a few on the top too.
  5. Bake the cake for 1 hour and 20 to 30 minutes, or until a skewer inserted deep into the center comes out clean. If the cake looks as if it’s getting too brown during its bake, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.


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