Chocolate Marble Loaf Cake
This wonderful moist Chocolate Marble Loaf cake (Pound cake) is the perfect elegant yet easy teacake to serve for breakfast, or as a dessert! My "Better than Starbucks Marble cake" consists of fluffy and delicious swirl of Vanilla and Chocolate cake covered with a 3 ingredients crunchy chocolate hazelnut glaze!
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 g Unsalted butter (room temperature soft)
- 160 g Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Eggs (room temperature)
- 60 g Greek Yogurt (room temperature)
- 105 g Flour (for the vanilla part)
- ¾ teaspoon Baking powder (for the vanilla part)
- ¼ teaspoon Salt (for the vanilla part)
- 80 g Flour (for the chocolate part)
- 25 g Cocoa powder (unsweetened, for the chocolate part)
- ¾ teaspoon Baking powder (for the chocolate part)
- ¼ teaspoon Salt (for the chocolate part)
- 70 g Water
- 70 g Granulated sugar
- 250 g Callebaut Dark Chocolate (callets) (good quality semi-sweet chocolate)
- 38 g Vegetable oil
- 30 g Hazelnut (roasted, chopped)
Instructions
- 1
Prepare your Loaf pan Whisk egg in a separate bowl then slowly mix in while your Electric hand mixer is on.
- 2
Preheat oven to 175 C / 347 F
- 3
In a bowl beat sugar with room temperature, soft butter with an Electric hand mixer (or stand mixer) for few minutes until fluffy
- 4
Mix in egg, small amount at a time, and whip the mixture for another minute
- 5
Add yogurt in and mix in vanilla
- 6
Sift the dry ingredients for the vanilla part together (flour, baking powder, salt)
- 7
Sift the dry ingredients for the chocolate part together into a different bowl (flour, cocoa powder, baking powder, salt)
- 8
Divide the wet ingredients into two and Prepare the vanilla cake butter by gently folding the flour, baking powder, salt mixture into one of the wet ingredients.
- 9
Prepare the chocolate batter by gently folding the flour, cocoa powder, baking powder, salt mixture into the other wet ingredients.
- 10
Fill a piping bag with your chocolate cake batter, another one with your vanilla cake batter and pipe the cake batters into your prepared Loaf tin by alternating between the vanilla and chocolate cake batter
- 11
To create the marble effect grab a knife and make some zigzag movement in the pan. Make sure that you do not over mix the cake batters, or they might melt together
- 12
On top of the cake apply a very thin butter line (with the help of a pastry bag)– this will help the Loaf cake to open up nicely and evenly
- 13
Bake for 45 min or until skewer inserted comes out clean
- 14
Towards the end of the baking time make the syrup: boil water and sugar in a saucepan until slightly thickens and reaches syrup consistency
- 15
Once loaf is baked, pour the warm syrup over in a few stages, this is the drizzle stage. The syrup will sink in. Let the cake cool few minutes in the tin and move it onto a cooling rack.
- 16
Chill the cake 1h in the fridge before glazing (or 15 minutes in the freezer)
- 17
Place Callebaut Dark Chocolate (callets) or your chosen finely chopped high quality chocolate into a bowl, melt in microwave stirring every 30 seconds
- 18
When chocolate is melted (temp reached 45C-50C / 45C-50C / 113F - 122F) mix in oil, heat the mixture up again to 45C / 113F then cool it down to about 25C / 77F by stirring
- 19
Mix in hazelnut
- 20
When glaze on right temperature (25C / 77F) pour it over the chilled cake, then pop it back to the fridge for a minute, the glaze will set quickly
- 21
Store your Marble Loaf for 2-3 days either on room temperature or in the fridge in air-tight container