Double Chocolate Marble Loaf

Saturday, August 05, 2017

It never gets old. Swirls of chocolate in a luscious vanilla pound cake. Simple to whip up at a short notice yet fancy enough to wow when you're expecting guests for tea. 

Here we stretched it to sophisticate by transforming plain vanilla cake into a delicious white chocolate cake, then making the chocolate cake extra decadent with bittersweet 70% dark chocolate.

You don't really need folks to come over to make one. Go ahead, treat yourself.

240 g (2 cups) all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
170 g (6 oz) unsalted butter, at room temperature
175 g (3/4 cup) granulated sugar
4 large eggs, at room temperature
2 tbsp vanilla extract
120 ml (1/2 cup) whole milk
115 g (4 oz) melted white chocolate, cooled
115 g (4 oz) melted 70% dark chocolate, cooled

1. Preheat the oven to 160C or 325F.
2. Butter and flour a 22x12 cm or 9x5 inch loaf pan.

3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a stand mixer, beat the butter with the sugar until lightened in colour.
5. Reduce the speed and add the eggs, one at a time, waiting until fully incorporated before adding the next one, followed by the vanilla extract.
6. On the lowest speed, fold in the flour in three additions, alternating with the milk in two additions. Begin and end with the flour.

7. Divide the batter into the two melted chocolate bowls, folding the white chocolate into one bowl, and the dark chocolate into the other.
8. Drop ladle-fulls of batter on to the loaf pan, alternating between the white and dark. We are aiming for distinct chunks of white and dark in the pan.
9. Run the knife through the batter in a swirling zig-zag motion from one end to the other.
10. Tap the loaf lightly on a towel-lined countertop to even out the surface.
11. Bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the loaf comes out clean.
12. Let cool in the pan for 8-10 minutes before inverting it onto a wire rack to cool completely.

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