Marble Loaf Cake with Whipped Chocolate Ganache

Delicious, moist, chocolate and vanilla cakes, marbled together in a loaf pan and topped with a 2 ingredient whipped chocolate ganache frosting – this Marble Loaf Cake is the perfect quick and easy, weeknight bake.

How to make Marble Cake moist?

To make a moist loaf cake, it comes down to two things. The first is to use sour cream in the batter, this helps to add richness and moisture to the batter. The second is to not over bake it. After 55 minutes check the cake, it should be golden brown and a toothpick should come out clean when inserted in the center.

Can you freeze a Marble loaf cake?

Yes! I prefer to cut the slices, wrap them in plastic and then place the wrapped slices into a resealable freezer bag. They will keep for up to 1 month in the freezer and can be defrosted in the fridge or at room temperature.

What is the difference between Loaf Cake and Pound Cake?

Pound cake refers to a very specific ratio of simple ingredients that is often baked in a loaf tin but not necessarily. However, a loaf cake can be any type of cake as long as it is baked in a loaf pan.

How to get the center of the loaf cake to rise?

The rise on a cake can come from many things. First the oven must be hot enough to get the initial rise on the cake – most are best baked at 350 F. Second, this cake uses baking soda and baking powder to give it a good rise and texture so it is important to make sure that they have not yet expired.

Tips for Making Marble Loaf Cake

• Melt the chocolate first so that it can cool to room temperature.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• When adding the cocoa powder, milk, and melted chocolate into the batter be sure that the milk is warm so that it doesn’t shock and harden the chocolate when they are added together.
• To make sure the loaf cake comes out of the pan easily and cleanly, you need to line the loaf plan. To properly line the loaf pan, lightly grease the pan and then place a parchment paper sling (a rectangle of parchment paper that is long enough to go down one side of the pan, across the bottom, and back up the other side, it should also be narrow enough as to not go up the two short sides) into the pan. The parchment paper will stick to the grease and the cake will not stick to the parchment paper.
• Let the cake cool for 10-15 minutes before using the parchment paper to lift it out. Then allow it to cool fully on a wire rack.

Tips for making Whipped Chocolate Ganache

• Heat the cream/milk until it is just about to boil this way it won’t have burnt but it will be hot enough to melt the chocolate.
• The chocolate should be in even, small pieces in order to melt quickly and evenly.
• Once smooth and whisked together, whisk the ganache frequently as it cools.
• To whip the ganache it should be cool to the touch, as you whip it you will notice it lighten in color. It won’t double in size like whipped cream because of the chocolate in there but it will get a little bit lighter and airier.
• Use the whipped ganache immediately to prevent it from hardening.

Additional Cake Recipes to try!

• Gugelhupf (German Yeast Bundt Cake)
• Marmorkuchen (Marble Bundt Cake)
• Sachertorte Loaf Cake

Ingredients

• All Purpose Flour: Any all purpose flour will work for this loaf cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Vanilla Extract: Vanilla adds flavor and enhances the chocolate.
• Eggs: I use standard large eggs from the store.
• Sugar: This marble loaf only uses granulated sugar in the cake batter.
• Sour Cream: Sour cream adds richness and moisture to the cake. You can also use full fat greek yogurt.
• Butter: Butter adds moisture and richness to this cake.
• Dark Chocolate: The dark chocolate is for the whipped chocolate ganache as well as the chocolate cake portion. Make sure that it is at least semi-sweet or dark chocolate rather than milk chocolate.
• Milk: Any milk or non-dairy milk will work for this recipe.
• Heavy Cream: This can be either heavy cream or heavy whipping cream – it is melted with the dark chocolate to create the ganache glaze and then whipped.

How to make Marble Loaf Cake?

• Preheat the oven to 350 F and place a rack in the center of the oven.

Chocolate and Vanilla cake batter

• Melt the 60 grams of semi sweet chocolate and set aside to cool while you prepare the rest of the batter.
• In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
• Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed, beat together all the ingredients for 2 minutes – until light and fluffy.
• Scrape down the sides of the bowl as needed.
• Pour half of the batter into a medium bowl. Then add the melted chocolate and cocoa powder & milk to the batter that is still in the stand mixer bowl.
• Try not to let the milk touch the melted chocolate if the milk is cold because it will create hard, set chocolate.
• Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.

Bake the Marble Cake

• Lightly grease a loaf pan then line the pan with a rectangle of parchment paper that goes down one long side, across the bottom and then back up the other side.
• Using a 1/4 cup scoop – scoop the vanilla batter into the bottom of the pan.
• Cover about half of the bottom of the pan, evenly spacing the vanilla batter so there are gaps for the chocolate batter to sit in between.
• Then scoop the chocolate batter and place them in between the vanilla scoops.
• For the next layers, repeat these steps but alternate so that chocolate is stacked on top of vanilla and vice versa.
• Once all the batter has been used up, smooth out the top with a rubber spatula.
• Bake in the preheated oven for 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. After 30 minutes, rotate the cake 180 degrees to ensure even browning and bake for another 25 minutes.
• Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully before moving onto the whipped chocolate ganache.

Whipped Chocolate Ganache

• Finely chop a 4 oz bar of semi-sweet chocolate into small shards and add it to a heat safe bowl.
• Heat the heavy cream in a pot, just until it comes to a boil – you can also microwave it.
• Once the cream is hot, immediately, pour it over the chopped chocolate.
• Let the mixture sit for 1 minute, then whisk the chocolate and cream together until they are one smooth glaze.
• Allow the ganache to come to room temperature. If you are in a hurry, place the bowl in an ice bath and whisk the ganache frequently until it starts to thicken.
• Once thickened and chilled, use an electric mixer to whisk the ganache. It will lighten in color slightly and it won’t double in size but it will grow as air is whipped into it.
• Once whipped and the cake is cooled, use a spatula or spoon to scoop the ganache onto the top of the cake and spread.