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Sliced Marble loaf cake on a white paper
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5 from 20 votes

Perfect Chocolate Marble Loaf Cake

This wonderful moist Chocolate Marble Loaf cake (Pound cake) is the perfect elegant yet easy teacake to serve for breakfast, or as a dessert! My "Better than Starbucks Marble cake" consists of fluffy and delicious swirl of Vanilla and Chocolate cake covered with a 3 ingredients crunchy chocolate hazelnut glaze!
Prep Time30 mins
Cook Time45 mins
Resting time1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 532kcal
Author: Kata

Ingredients

For the Marble loaf

  • 160 g Unsalted butter room temperature soft
  • 160 g Granulated sugar
  • 1 teaspoon Vanilla extract
  • 3 Eggs room temperature
  • 60 g Greek Yogurt room temperature
  • 105 g Flour for the vanilla part
  • ¾ teaspoon Baking powder for the vanilla part
  • ¼ teaspoon Salt for the vanilla part
  • 80 g Flour for the chocolate part
  • 25 g Cocoa powder unsweetened, for the chocolate part
  • ¾ teaspoon Baking powder for the chocolate part
  • ¼ teaspoon Salt for the chocolate part

For the syrup

For the glaze (optional)

  • 250 g Callebaut Dark Chocolate (callets) good quality semi-sweet chocolate
  • 38 g Vegetable oil
  • 30 g Hazelnut roasted, chopped

Instructions

For the marble loaf cake

  • Prepare your Loaf pan Whisk egg in a separate bowl then slowly mix in while your Electric hand mixer is on.
  • Preheat oven to 175 C / 347 F
  • In a bowl beat sugar with room temperature, soft butter with an Electric hand mixer (or stand mixer) for few minutes until fluffy
  • Mix in egg, small amount at a time, and whip the mixture for another minute
  • Add yogurt in and mix in vanilla
  • Sift the dry ingredients for the vanilla part together (flour, baking powder, salt)
  • Sift the dry ingredients for the chocolate part together into a different bowl (flour, cocoa powder, baking powder, salt)
  • Divide the wet ingredients into two and Prepare the vanilla cake butter by gently folding the flour, baking powder, salt mixture into one of the wet ingredients.
  • Prepare the chocolate batter by gently folding the flour, cocoa powder, baking powder, salt mixture into the other wet ingredients.
  • Fill a piping bag with your chocolate cake batter, another one with your vanilla cake batter and pipe the cake batters into your prepared Loaf tin by alternating between the vanilla and chocolate cake batter
  • To create the marble effect grab a knife and make some zigzag movement in the pan. Make sure that you do not over mix the cake batters, or they might melt together
  • 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
  • Bake for 45 min or until skewer inserted comes out clean
  • Towards the end of the baking time make the syrup: boil water and sugar in a saucepan until slightly thickens and reaches syrup consistency
  • Once loaf is baked, pour the warm syrup over in a few stages, this is the drizzle stage. The syrup will sink in. Let the cake cool few minutes in the tin and move it onto a cooling rack.
  • Chill the cake 1h in the fridge before glazing (or 15 minutes in the freezer)

Chocolate glaze

  • Place Callebaut Dark Chocolate (callets) or your chosen finely chopped high quality chocolate into a bowl, melt in microwave stirring every 30 seconds
  • When chocolate is melted (temp reached 45C-50C / 45C-50C / 113F - 122F) mix in oil, heat the mixture up again to 45C / 113F then cool it down to about 25C / 77F by stirring
  • Mix in hazelnut
  • When glaze on right temperature (25C / 77F) pour it over the chilled cake, then pop it back to the fridge for a minute, the glaze will set quickly
  • Store your Marble Loaf for 2-3 days either on room temperature or in the fridge in air-tight container

Notes

Notes

INGREDIENT NOTES
  1. All ingredients must be on room temperature to properly emulsify: eggs, yogurt puree etc.
  2. Try using the best quality ingredients; 82% butter, high quality chocolate, unsweetened dark cocoa powder, pure vanilla extract for the best texture and taste. Do not skip salt that will balance the sweetness of this cake
TECHNIQUE NOTES
  1. Digital scale is required for consistent, happy baking experience:)
  2. Do not overwork the cake batter, after the wet ingredients whipped up, switch to a rubber spatula to incorporate the dry ingredients
  3. While mixing the chocolate and vanilla cake batter make sure you do not over mix it to a stage that they melt together during baking
  4. On top of the cake batter before baking apply a very thin butter line – this will help the Loaf cake to open up nicely and evenly instead of breaking in a random way in the oven
  5. Use parchment paper in your Loaf tin or butter and flour it so the cake can easily be removed after baking
  6. Do not skip the syrup, it will make your Loaf extra moist
  7. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  8. Baking this Marble Loaf cake takes 45 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake
  9. While making the chocolate glaze pay attention the the temperature of the glaze, the ideal temperature is 25C / 77F. Too hot=thin? It will run through the Loaf without properly coating it. Too cold=thick? It will coat in a "wrinkly" way. 
  10. Only glaze chilled loaf, never glaze warm loaf

Nutrition

Calories: 532kcal | Carbohydrates: 66g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 340mg | Potassium: 183mg | Fiber: 3g | Sugar: 39g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg