Spiced Marble Loaf Cake

5 from 1 vote

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

Cook Time55

Total Time1 20

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cake, Chocolate, loaf cake

Servings:

Calories: 572kcal

In a medium mixing bowl, whisk the cinnamon, ginger, allspice, cloves, and nutmeg together.
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 greek yogurt. 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 the bowl with the spices. Then, add the cocoa powder to the remaining batter in the stand mixer bowl.
Pour one shot of espresso into each batter and then stir to combine.

Lightly grease a loaf pan with the butter remaining on the butter wrapper or a baking spray. 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 or two pieces of butter wrappers.
Layer and swirl the batters into the lined pan in any pattern or design that you want.
Once all the batter has been used up, smooth out the top with a rubber spatula.
Bake in the preheated oven for 50 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 20 minutes. If needed bake for another 5-10 minutes until the toothpick comes out clean.
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 whipping the cream.

In a medium mixing bowl, pour in the cold heavy cream, powdered sugar, and vanilla bean paste.
Stir to combine then whisk until soft peaks form (this can be done with an electric mixer or by hand).
Grate in the fresh nutmeg and add more to taste. Set in the fridge if not using immediately or serve alongside the loaf cake. I love to sprinkle a little Maldon flaky sea salt on top as well but that can be a little more controversial.

Tips for Spiced Marble Loaf Cake

Make sure all the ingredients are at room temperature - this will help get a smooth and fluffy cake batter.
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. Alternatively use butter wrapper papers in place of the parchment paper.
For the best flavor, ensure your spices are fresh. If you live in Germany simply substitute with 4 teaspoons of lebkuchen gewürz - I haven't tried it but you could also use pumpkin spice mix if you don't feel like mixing your own.
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.