Classic Marble Loaf Cake

Chocolate and vanilla cake batter are swirled together to create this dense but moist classic marble loaf cake. It's topped with a dark chocolate ganache or a simple dusting of powdered sugar. The cake is rich, using cream cheese for a moist and tight crumb. Best served after a day of resting to enhance flavors.

By Redcurrantbakery

Original recipe source

Cook time: 85 minutes

Servings: 10

Ingredients

• 225 grams all purpose flour
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.25 teaspoons fine sea salt
• 225 grams granulated sugar
• 3 large eggs
• 185 grams butter
• 1 teaspoons vanilla extract
• 168 grams cream cheese
• 20 grams cocoa powder
• 40 grams milk
• 4 oz semi-sweet chocolate
• 175 ml heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and place a rack in the center.
2. Lightly grease a 1 lb loaf pan and line it with a rectangle of parchment paper, so it sticks to the grease and covers the bottom and long sides.
3. In a large bowl, whisk together 225 grams of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt, and 225 grams granulated sugar.
4. Add 3 room temperature large eggs, 185 grams softened butter, 1 teaspoon vanilla extract, and 168 grams room temperature full-fat cream cheese to the dry ingredients.
5. Using a stand mixer with paddle attachment or a hand mixer, beat the mixture for 2 minutes until light and fluffy. Scrape down the bowl as needed.
6. Pour a little less than half of the batter into a separate medium bowl.
7. To the batter remaining in the stand mixer, sift in 20 grams of cocoa powder and mix with 40 grams of milk or espresso. Beat on high until just combined.
8. Using a 1/4 cup scoop, alternate spooning vanilla and chocolate batter into the prepared loaf pan, aiming to create a marbled effect.
9. Smooth the top of the batter gently with a rubber spatula.
10. Bake the cake in the preheated oven for 30 minutes, then rotate to ensure even baking and brown for another 25-30 minutes.
11. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
12. For the ganache, finely chop 4 oz semi-sweet dark chocolate and place in a heatproof bowl.
13. Heat 175 ml of heavy cream just until it reaches a boil, then immediately pour it over the chopped chocolate.
14. Let the chocolate and cream sit for 1 minute, then whisk together until smooth and glossy.
15. Allow the ganache to thicken slightly by cooling for about 10 minutes, whisking occasionally.
16. Pour the thickened ganache evenly over the cooled loaf cake. Leave to set for about 20 minutes before slicing and serving.