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Marble Loaf Cake

Moist Chocolate and Vanilla Marble loaf cake with a whipped chocolate ganache frosting - this is the perfect mid week, eat any time of day cake!
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: cake, Chocolate, loaf cake
Servings: 8
Calories: 643kcal

Equipment

  • Stand Mixer
  • Loaf Pan

Ingredients

Cake

  • 225 grams ap flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 225 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs room temperature
  • 185 grams butter softened
  • 150 grams sour cream room temperature
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
  • 60 grams semi-sweet chocolate melted and cooled

Chocolate Ganache

  • 4 oz semi-sweet chocolate
  • 175 milliliters heavy cream
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Instructions

Make the Cake batter

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

Notes

Be sure to follow the instructions for lining the pan, if you grease it too heavily the edges of the cake will rises too high and burn. Try not to check the cake until the time is up unless it seems to be getting too dark because opening the oven door can cause the cake to sink in the middle.
Be sure to let the cake cool fully before frosting it. If you don't want to add the whipped chocolate ganache you can always top it with just whipped cream or the chilled ganache without whipping it. This cake will stay fresh for 5 days if kept in an airtight container. 

Nutrition

Serving: 1slice | Calories: 643kcal | Carbohydrates: 64g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 379mg | Potassium: 252mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1126IU | Vitamin C: 0.3mg | Calcium: 102mg | Iron: 3mg