Dessert: United States – Chocolate-Vanilla Marble Loaf Cake with Chocolate Glaze

Serving Size: 10

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 35 min

Ingredients

For the cake:
1 3 / 4 cups all-purpose flour (220 g)
2 tsp baking powder
1 / 2 tsp fine salt
1 / 2 cup unsalted butter, softened (1 stick / 113 g)
1 cup granulated sugar (200 g)
2 large eggs, at room temperature
1 tsp vanilla extract
3 / 4 cup whole milk, at room temperature (180 ml)
For the chocolate swirl:
3 tbsp unsweetened cocoa powder (15 g)
2 tbsp milk (30 ml)
1 tbsp granulated sugar (12.5 g)
For the chocolate glaze:
1 cup powdered sugar (120 g)
2 tbsp unsweetened cocoa powder (10 g)
2 tbsp milk (30 ml), plus more as needed
1 tbsp unsalted butter, melted (14 g)
1 / 2 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the long side with a parchment sling for easy removal.
Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, beat the softened butter and granulated sugar with a hand mixer until pale and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then mix in the vanilla.
Add half of the dry ingredients to the butter mixture and mix on low just to combine. Pour in the milk and mix again. Add the remaining dry ingredients and mix just until smooth; do not overmix.
Make the chocolate batter: Transfer about 1 1/2 cups of the vanilla batter to a separate bowl. Stir in the cocoa powder, 2 tablespoons milk, and 1 tablespoon sugar until smooth.
Marble the batters: Spoon large dollops of vanilla batter into the prepared pan, alternating with dollops of chocolate batter. Repeat with remaining batter. Use a butter knife to gently swirl through the batter 3 to 4 times for a marbled effect (do not over-swirl).
Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil during the last 10 to 15 minutes.
Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.
Make the glaze: In a small bowl, whisk powdered sugar, cocoa powder, milk, melted butter, vanilla, and a pinch of salt until smooth and pourable. If needed, add milk 1 teaspoon at a time to thin, or a bit more powdered sugar to thicken.
Drizzle the glaze over the cooled loaf. Let set for 15 minutes, then slice and serve.