New & Improved Marble Loaf Cake

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl. Add the eggs and vanilla and beat on high for 1 minute, scraping down as needed.
4. Add the flour mixture to the wet ingredients. On low speed, slowly pour in 3/4 cup + 2 Tbsp (210 ml) of the buttermilk, keeping 2 Tbsp (30 ml) aside. Beat on low just until combined, scraping as needed and finishing by hand if needed. Do not over-mix. The batter will be slightly thick.
5. Divide the batter so a little less than half goes into another bowl. Warm the reserved 2 Tbsp buttermilk in the microwave for 10–15 seconds, stir in the espresso powder until dissolved, then add to the smaller portion of batter with the cocoa powder and mix until smooth.
6. Spread a thin layer of plain batter in the bottom of the pan. Layer spoonfuls of chocolate and vanilla batter alternately until all is used. Shake the pan gently to level, then make rounded horizontal zig-zags across the pan and then rounded vertical zig-zags from top to bottom.
7. Bake for 65–75 minutes, until a toothpick inserted in the centre comes out clean. Check closely from 55 minutes, as ovens vary. If the top browns too fast, loosely tent with foil (the author does this after 30 minutes).
8. Cool in the pan on a rack for 30 minutes, then remove from the pan and set directly on the rack.
9. Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water, without letting the bowl touch the water. Stir often until smooth. Take off the heat and let stand at room temperature for 20 minutes, or until slightly thickened.
10. Drizzle or spread the topping over the cake. Serve slightly warm if you like. Cover leftovers tightly and store at room temperature up to 3 days, or refrigerate up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggCreamHeavy creamChocolateButtermilk