This super easy marble loaf cake consists of a fluffy and delicious swirl of Vanilla and Chocolate cake covered with a 3 ingredients crunchy chocolate hazelnut glaze!
On top of the cake apply a very thin butter line (with the help of a pastry bag)– this will help the Loaf cake to open up nicely and evenly instead of breaking in a random way.
Ingredients must be all measured with a Digital scale. All should be at room temperature, the butter should be soft.
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Whip sugar with room temperature, soft butter with a stand mixer (or an Electric hand mixer) for a few minutes until fluffy.
Whisk egg in a separate bowl then slowly mix in while your mixer is on. Add yoghurt and vanilla too. Then divide the batter into two equal parts.
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Sift dry ingredients for vanilla and chocolate part separately and fold into each 'wet' ingredient parts, by hand! Once done, fill two piping bags with the batter
Pipe the cake batters into your prepared Loaf tin by alternating between the vanilla and chocolate cake batter. To create the marble effect, gently mix the two batters together by making some zigzag movements with a knife in the pan. Finally apply a very thin butter line on the top.
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This Marble Loaf cake will be baked at 175 C / 347 F without fan in a preheated oven for about 45 minutes. Pour sugar syrup over the ready baked hot cake and let it sink for a few minutes.
Glazing the cold cake at the end is totally optional, but really takes this Chocolate Marble Cake to the next level both in terms of texture (extra crunchiness), also the flavor (chocolate & hazelnut)! The glaze must be not too thin, neither not too thick, about 25C / 77F is the ideal temperature.
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This wonderful moist Chocolate Marble Loaf Cake is the perfect elegant, yet easy teacake to serve for breakfast, or as a dessert!