Dark Chocolate Marble Loaf Cake
has a rich chocolate ganache swirled through the loaf for a delightful dessert any day or special occasion.
Years ago one of my neighbors gave me a loaf cake recipe that was quick and easy to make. My family loved it so much it was the cake that everyone requested.
That was in the mid ’70’s (oh sooooo long ago). Since then we moved a few times and of course I lost a few recipes along the way — that treasured recipe was one of the casualties.
You never forget a recipe that requires basic pantry ingredients and one bowl to make a quick and easy dessert any time, even in the midst of a blizzard. Yes, as a stay at home mom I always baked when the weather was stormy.
Over the years I’ve tried to duplicate that old recipe. I made dozens of loaf cakes and so far I have never been able to replicate the original recipe. My problem is that I can not remember the exact measurements.
When I saw this recipe in all*you Magazine for a marble loaf cake I thought I would give it a try. Of course I always make a few changes to my desserts to fit into our dietary restrictions and add a pinch of healthy whenever possible.
I used whole wheat pastry flour and coconut sugar as substitutions for the cake flour and granulated white sugar as I do in most of my baking. I also changed up the chocolate portion of the recipe to make it richer which everyone loved and it made the addition of the whole wheat flour almost a non-issue which is a plus for the boys.
This dark chocolate marble loaf cake is not an all in one bowl recipe and takes a couple of extra steps to make the chocolate ganache, but it’s not difficult and only takes a few minutes. The entire prep for this dark chocolate marble loaf cake is only about 20 minutes, maybe less if your organized. Definitely worth a try.
The dark chocolate marble loaf cake came out great and everyone loved it. They all agreed that the texture of the recipe was close to the original loaf cake I used to make. The ingredients though are different than the recipe from ‘way back’.
Dark Chocolate Marble Loaf Cake
This recipe was adapted from All*You Magazine's Marble Loaf Cake. I have recently updated this recipe based on the input from bakers who made this recipe and contacted me to express their thoughts. Thank You for contacting me with your input. Bloggers are the best!
- 1 3/4 cups Cake Flour (I used Whole Wheat Pastry Flour)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup plain yogurt
- 2 tbls. whole milk
- 1 tsp. vanilla
- 8 tbls. unsalted butter (room temperature)
- 3/4 cup coconut sugar (you can use your preferred sugar)
- 3 large eggs (room temperature)
- 2 1/2 tbls. milk (heated in microwave)
- 1/4 cup chocolate chips
For The Chocolate Ganache
- Preheat oven 325 degrees. Spray loaf pan with non-stick cooking spray.
- In small bowl whisk together flour, baking powder and salt. In a separate dish mix together yogurt, milk and vanilla.
- In a large bowl using an electric mixer on medium beat butter and sugar until light and fluffy (approx. 3 min.). Add in eggs one at a time mixing after each addition. Reduce speed to low then alternate adding the flour mixture and yogurt mixture, beating after each addition.
- Remove about 1 cup of the batter and set aside.
- Pour the larger amount of batter in the loaf pan and set aside.
- In a small dish heat the 2½ TBLS. of milk for 15 seconds in the microwave, or until it is hot without bubbling over. Add in the chocolate chips and stir until all the chips are melted.
- Drop small amounts (the mixture will be thick) of the melted chocolate around the top of the cake batter in the loaf pan. Then add the remainder of the 1 cup batter spread evenly over the top of the chocolate and add more chocolate to the top of the batter, just poking it down with a spoon into the batter.
- Place cake into the heated oven and bake approximately 50 minutes, or until a tester comes out clean.
- Cool on rack for 15 minutes then remove from pan to cool completely.
Serve this delicious dark chocolate marble loaf cake with a scoop of ice cream. If you need a little more decorating add chocolate syrup drizzle and a little whipped cream.
I often cut the cake in slices and individually wrap the slices to freeze. Dessert lasts that much longer. The cake stays fresh longer and we have dessert ready anytime.