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introduction
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.
Ingredients
▢260 g plain (all purp) flour (2 cups / 9.1oz)
▢1 cup white granulated sugar (200g / 7oz)
▢2 teaspoons baking powder
▢¼ teaspoon salt
▢113 g unsalted butter, melted & cooled slightly (½ cup / 4oz)
▢2 large eggs, room temperature
▢1 cup buttermilk, room temperature (250ml)
▢¼ cup vegetable oil (60ml)
▢2 teaspoons vanilla
▢¼ cup dutch processed cocoa (27g / 1oz)
▢2 tablespoons boiling water (8 tsp, notes 1)
FOR THE GANACHE
▢150 g dark (50%) chocolate (notes)
▢½ cup thickened (heavy) cream
For best results, always weigh ingredients where a weight is provided
Equipment
▢2 mixing bowls
▢Balloon whisk and silicone spatula
▢8×4 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:
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