Chocolate Marble Loaf Cake
This Chocolate Marble Loaf Cake is a timeless treat suitable for afternoon tea, breakfast, or dessert. The cake, featuring a classic combination of half vanilla and half chocolate, made with yogurt, evokes nostalgic memories of a childhood favorite that you never grow tired of enjoying!
Servings 12
Ingredients
- 3 Eggs
- 110 grams 1/2 cup Caster Sugar
- 120 grams 1/2 cup Unsalted Butter - melted
- 1 1/2 tsp Vanilla Extract
- 120 grams 1/2 cup Greek Yogurt - or natural plain yogurt
- 200 grams 1 1/3 cup Plain / All Purpose Flour -
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 20 grams 2 tbsp Unsweetened Cacao Powder
Instructions
- Heat your oven to 180°C (350°F) and prepare a loaf pan by greasing and flouring it.
- Melt the butter in the microwave and let it cool.
- In a mixing bowl, use an electric mixer to beat the eggs and caster sugar until they double in size and become lighter in color (about 3 to 5 minutes).
- With the mixer on low, slowly add the melted butter, then mix in the vanilla extract and Greek yogurt until well combined. Use a spatula to scrape the edges if needed.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Add this mixture to the wet ingredients in two parts, mixing on low speed each time. Just combine the ingredients; avoid overmixing to prevent the batter from deflating
- Take half of the batter and put it in a separate bowl.
- Add cocoa powder to the first bowl and gently mix until combined, using a spatula to scrape the edges if needed.
- Pour small amounts of the vanilla and chocolate batters alternately into the loaf pan.
- To create a marble effect, use a knife to zigzag through the batter in the pan without scratching it, mixing the two batters together.
- Bake for around 35 to 40 minutes or until a skewer comes out clean.
- Optional: For a clean crack in the center, take the pan out of the oven after around 10 minutes of baking, use a sharp knife to slash the center of the cake, and then put it back in the oven to finish baking.
Notes
- Loaf Pan size 25 cm / 10 inch.
- Use cooking spray, oil, or melted butter to thoroughly coat the pan. Sprinkle flour all over, rotating the pan to ensure even coverage. Flip the pan and tap it on the kitchen counter to remove excess flour.
- You can use a hand mixer or whisk by hand, but using a mixer adds more air to the batter.
- Sometimes, heavier ingredients may sink to the bottom of the bowl. Use a spatula to bring them back up.
- Instead of adding all the ingredients at once, it's better to add them in two parts to reduce lumps and prevent powders from flying out of the mixer.
- For a cleaner approach, put each batter in separate piping bags and pipe rows of vanilla and chocolate batter next to each other, alternating between layers.
- Alternatively, you can use a large spoon to drop dollops of batter next to each other, switching between the two.