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Chocolate and vanilla marble loaf cake recipe

Chocolate and vanilla marble loaf cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Loaf cake

A lovely moist vanilla and chocolate cake with a rich chocolate icing. We made this as a last minute birthday cake and it went down a treat!


County Antrim, Northern Ireland, UK

55 people made this

IngredientsServes: 12

  • For the marble cake
  • 225g unsalted butter, softened
  • 225g golden caster sugar
  • 275g self raising flour
  • 2 teaspoons baking powder
  • 4 eggs
  • 2 tablespoons semi-skimmed milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons cocoa powder
  • 1 or 2 tablespoons warm water
  • For the icing
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons cocoa powder
  • 2 tablespoons semi-skimmed milk
  • 100g icing sugar, or more as needed

MethodPrep:15min ›Cook:45min ›Ready in:1hr

    For the marble cake:

  1. Preheat the oven to 160 C / Gas 3. Lightly grease a 17x9cm (2 lb) loaf tin and line with baking paper.
  2. Beat the softened butter, sugar, flour, baking powder, eggs, milk and vanilla extract until well blended.
  3. Transfer half of the cake mixture into another bowl and set aside. You will use this to make the chocolate cake mixture.
  4. Mix the cocoa powder and enough warm water (about one or two tablespoons) to create a smooth chocolate sauce. Stir this into one of the vanilla cake mixtures until evenly mixed.
  5. Spoon the vanilla and chocolate cake mixtures into the lined loaf tin, alternating between the two mixtures until both portions are used up.
  6. Bake in the preheated oven until a skewer inserted in the centre comes out clean or the cake has begun to shrink away from the sides of the tin, about 45 to 50 minutes.
  7. Transfer to a wire rack to cool slightly; remove the lining paper and leave to cool completely before icing.
  8. To make the icing:

  9. Stir warm melted butter and cocoa powder together; add milk and icing sugar and continue to mix until evenly blended and slightly thickened.
  10. Spread the chocolate icing over the top of the cooled cake and leave to set.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Made this and kept to recipe except I iced it with white choc frosting and it was delicious-09 Feb 2016


Chocolate & Vanilla Marble Cake

For this recipe, I used a Pullman's Loaf Tin. This is quite a large cake tin (12"x 3.9") so if you do not have one and you are going to bake the mixture in a regular loaf tin, I would recommend halving the amount of cake batter as this recipe will make too much for a normal loaf tin. The bake time will also need to be reduced to roughly 45m but keep an eye on it, it could take an hour depending on your oven. A skewer should come out clean once it's done.

Place the butter into a medium saucepan and melt it on a low heat.
- 105g Unsalted Butter

Add the whole eggs, egg yolks and sugar to the bowl of a stand mixer and whisk on a medium speed for 3-4m until thick.
- 280g Caster Sugar
- 155g Whole Eggs
- 105g Egg Yolks

Next, pour in the cream and whisk until fully combined.
- 210g Double/Heavy Cream

Whisk the mixture into it is just combined and there are no more dry bits. Be careful not to overbeat it. It is also worth taking a spatula and stirring the bottom of the bowl to ensure everything is properly mixed in as the mixer can sometimes miss bits.

Remove the bowl from the stand mixer, and sieve in the flour and baking powder.
- 260g Plain/All-Purpose Flour
- 5.5g Baking Powder

Finally, pour in the melted butter and whisk to combine. Pour the batter into a very large piping bag and set it to one side.

Place the butter into a medium saucepan and melt it on a low heat.
- 125g Unsalted Butter

Add the whole eggs, egg yolks and sugar to the bowl of a stand mixer and whisk on a medium speed for 2m until thick.
- 305g Caster Sugar
- 110g Whole Eggs
- 55g Egg Yolks

Next, pour in the cream and whisk until fully combined.
- 210g Double/Heavy Cream

Remove the bowl from the stand mixer, and sieve in the flour, baking powder & cocoa powder.
- 250g Plain/All-Purpose Flour
- 5.5g Baking Powder
- 55g Cocoa Powder

Finally, pour in the melted butter and stir to combine. Add the cake batter to a large piping bag.

Lightly grease the baking tin with butter and then tip in a few tablespoons of flour. Shae the flour around to coat the entire tin and then tip out the excess.

To create the marble we are going to pipe alternate stripes of vanilla and chocolate batter. Start with vanilla and pipe one line down the centre of the tin. Immediately take the chocolate batter and pipe lines either side of the vanilla strip. You should now have 3 lines - chocolate / vanilla / chocolate at the bottom of the tin.

On the next layer, start by piping a line of chocolate in the centre (so on top of the vanilla line we piped initially), then pipe strips of vanilla either side. Repeat this, alternating the chocolate and vanilla stripes until you have filled the tin about 4/5 of the way.

Slide the lid on the top of the loaf tin, and bake it in a pre-heated oven at 165C / 350F Non-Fan Assisted fo 1 hour & 45 minutes.

While the cake is baking, make a quick sugar syrup by boiling together 50g of sugar, with 50g of water

Once it has baked, slide the lid off the cake tin and poke a skewer in the centre to ensure it is cooked.

Use the skewer to poke more holes into the top of the cake and pour the sugar syrup over the top and allow it to soak in. Leave the cake to cool at room temperature for 30m, then place it in the freezer for 30-45m until it is cool to the touch. We don't want it to freeze.

While the cake is chill place the hazelnut into a pre-heated oven at 180C/355F and roast for 8-10 or until the skins start to burst. Remove then from the tray and pour them onto a tea towel and wrap it up.

Leave them in the tea towel for 5 minutes and then rub the hazelnuts in the tea towel to remove the skins. Set the skins to one side. Cut the hazelnuts in half and then place them back into the oven for 5-8m or until a nice light golden colour. Set them to one side to cool.

About 20m before the cake has cooled, start the ganache. Place the double cream into a saucepan and put it on a medium heat. Add the chopped chocolate to a bowl.
- 675g Double/Heavy Cream

Once the cream is steaming but not boiling, slowly pour 1/3 of it over the chopped chocolate and use a rubber spatula to stir it together. Then add the 2/3 and stir it together and finally the remaining cream. Pour the mixture into a tall jug and blend it with a hand blender. This will ensure it is very smooth and you remove any air bubbles.

Allow the ganache to cool for about 10 minutes, then remove the cake from the freezer.

Place the cake on two small glasses - something to stand it on, above your work surface, and then pour the ganache all over the cake. Allow it to set for 10-15 minutes. If you add the hazelnuts too soon they will fall off, so allowing it to set will ensure they stick.

Place the hazelnut halves and hazelnuts skins around the cake to decorate. Allow to come to room temperature for 1 hour and then serve.


Milk Chocolate Marble Loaf Cake

Let eggs stand at room temperature for 30 minutes. Butter and flour a 9 x 5 x 3-inch loaf pan set aside.

Position a rack in center of oven. Preheat oven to 350°F. In a medium bowl, whisk together the eggs, sugar, butter, milk, and vanilla. In a separate bowl, combine the flour, baking powder, and salt.

In a small saucepan, bring 1 inch of water to simmering over low heat. Place a small bowl over the water, then place chocolate in the bowl. Stir with a rubber spatula until chocolate is melted. Remove from the heat.

Stir the flour mixture into the egg mixture just until combined. Transfer about one-third of the batter (a generous cupful) to a separate bowl. Stir the melted chocolate into the small amount of batter, mixing well. Drop 1/4 cup of plain batter into the prepared pan, then dollop with 2 tablespoons of the chocolate batter. Continue layering both batters. Do not stir the batters in pan together.

Bake cake in center of the oven about 1 hour and 5 minutes, until a wooden pick inserted into center of loaf comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan completely cool on wire rack at least 40 minutes. To serve, top slices of loaf cake with Citrus Compote.

Meanwhile, for Citrus Compote, in a small saucepan, combine the sugar and orange juice. Cook and stir over medium heat until the mixture is hot and sugar is dissolved. Transfer to a bowl stir in orange and grapefruit segments and the kumquats (if using). Let stand for 1 hour. Serve with a slotted spoon. Compote can be made and stored up to 2 days.


Chocolate & Vanilla Marble Loaf

The Chocolate & Vanilla Marble Loaf, is one of the go to recipes for tea time. Combining the two most common/popular flavours, it’s definitely a great option as accompaniment for your tea or coffee. It’ll please the youngster as well as the adults, being a simple yet delicious cake,

The marble effect makes your loaf even more impressive because of the patterns that are created. Though it may seem daunting, what’s great is that your marbling doesn’t have to be perfect! And that’s what makes this Chocolate & Vanilla Marble Loaf so great!

Making Buttermilk from scratch

Buttermilk is one of those ingredients that sounds quite fancy but is actually very easy to make at home. For 1 cup of Buttermilk, use 1 cup of a milk and 1 tablespoon of lemon juice. Then let sit for 10-15 minutes which will allow enough time for the milk to curdle. Hence, having the same texture and flavour as Buttermilk.

There are a few other ways to make Buttermilk, which you’ll find carefully detailed on Tastes Better From Scratch.

This Chocolate & Vanilla Marble Loaf is an easy dessert to make at home for yourself and your family. What’s great is you most probably have all the ingredients in your fridge or pantry already!


Frequently asked questions

You can keep the completely cooled cake in an airtight container at room temperature for up to 3 days and in the fridge for up to 7 days.

You can wrap totally cooled cake loaf with a plastic film and then cover it with aluminum foil. Instead of aluminum foil, you can place the cake in a freezer bag and take all the air inside. You can freeze for up to 3 months.

OTHER CHOCOLATE RECIPES YOU MAY ENJOY!

I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!


Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Make sure you read the cooking notes before you start.

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 -Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S".

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.


How to make chocolate, dulce de leche and vanilla marble cake

Preheat your oven to 300ºF/150ºC and grease a loaf pan with butter or cooking spray. Both size loaf pans (8.5-inch or 9-inch) work for this marble cake recipe. I like to line the pan with parchment paper so that it hangs over the longer sides, which helps when removing the cake later.

In a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy. This will take about 5 minutes and you will need to stop and scrape down the sides of the bowl occasionally. Make sure you take time on this step, since adding air to the butter and sugar results in a tender cake.

While the butter and sugar are beating, put the chopped chocolate in a bowl over simmering water and stir gently until it is smooth and melted. Turn off the heat and set this aside to cool slightly. You can also heat up the dulce de leche at this point, using the microwave in 30-second increments until it is soft and fluid. Make sure to transfer it out of the can and into a microwave-safe bowl!

Once the butter is light and fluffy, add the eggs at medium speed, one at a time, stopping the mixer to scrape down the sides after each addition. Whisk together the flour, salt, and baking powder in a small bowl. It may seem like a small amount of baking powder, but it gives the cake just enough height so it’s not dense.

Using a spatula, mix one-third of the dry ingredients into the butter mixture just until it’s almost fully mixed in. Stir in half of the sour cream or buttermilk, then the second third of the dry ingredients, the rest of the sour cream or buttermilk, and the final amount of the flour mixture. Make sure to stir each time only until everything is incorporated, and no more. You want to be very careful not to overmix the batter.


Recipe Summary

Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.

Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.

Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.


Recipe Summary

  • 2 cups white sugar
  • 1 cup butter, softened
  • 3 ½ cups cake flour
  • 1 cup milk
  • 1 ½ teaspoons baking powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 eggs
  • ¼ cup unsweetened cocoa powder

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.


Make the Chocolate Glaze Topping

The chocolate glaze for this recipe is adapted from my Easy Chocolate Glaze recipe which doesn't crack when sliced. I use it in many of my chocolate cake recipes such as this Easy Chocolate Tray Bake Topped with a Chocolate Glaze.

Here's how to make it. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Take off the heat and leave to one side to cool a little.

As the glaze starts to cool, gradually layer the chocolate over the top of the cake before it begins to set. As each chocolate layer begins to set, add additional layers until you have used all the chocolate glaze mixture.

Decorate with the roughly chopped or grated chocolate before the glaze sets completely. Ensuring all the chocolate pieces stay on the cake. You may need to gently press down the flakes onto the still softened chocolate.

This is a great cake to make for any occasion. And would make a delicious cake for Valentine's Day too. Although it is best eaten on the day it is made, it will keep for a day if wrapped well and in an airtight container.



Comments:

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