Chocolate Marble Cake Loaf
Need a quick and easy baking on a weekday? This simple, tasty and moist Chocolate Marble Cake Loaf is what you need! This is a nice, sweet treat that is enough to fix a sweet craving without being too indulged.
I didn’t get to bake for several days. And I feel incomplete.
My husband was toiling away at our basement flooring, renovating it for a week. So basically, it was halt operation for Woman Scribbles because the basement is my precious baking hideaway.
So yeah, no kneading dough in the early mornings, no mixing, no food photography. Needless to say, not being able to bake make my hands twitch and a creates a vacant space in my being.
But now that the basement is clear and pretty, and with new flooring, I almost feel like I am in a new kitchen starting fresh and clean.
So from my renowned baking energy, I present to you Chocolate Marble Cake. Let me pretend that I have a new, glistening oven and a spotless, spacious kitchen island too, okay?
Chocolate Marble Cake Loaf
Don’t let its simple appearance turn you off. This marble cake is what everyone in your life needs. Not a cake lover? Not a dessert person? If you or anyone you know is like this, then this cake is perfect.
This is the kind of cake you reach for on a regular day when you need something to go with your coffee or tea. Free of any frosting or fancy glaze, Chocolate Marble cake is just straight chocolate and vanilla cake goodness.
Making it is very simple too. No dirtying up a lot of bowls and no mixer is required. The process is simple enough for a weekday baking.
Pointers for Making Chocolate Marble Cake Loaf
- If you don’t have buttermilk, just do the substitute: Measure out 3/4 cup of milk and add a scant 1 tablespoon of vinegar to it. Let stand for about 5 minutes before using.
- After baking, allow the cake to cool on a wire rack inside the loaf pan for ten minutes or until it is warm enough to handle. Remove it from the pan and make sure to cool it completely before slicing. The heat within the cake makes the crumbs so delicate, and cooling it helps to makes the crumb intact for slicing.
- To store leftover cake, you can put it back in the loaf pan then cover it with foil. The cake should stay fresh for up to two days.
Having this cake at home makes me wanna sip tea or hot chocolate all day. This seems to be a perfect excuse to snack and lounge all day, don’t you think?
Make it today and you will get me.
More Cake Recipes You Can Try:
- Chocolate Banana Bread
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Pineapple Chiffon Cake
- Ovaltine Cake with Whipped Ovaltine Icing
- Coffee Swiss Roll
- Mocha Cake with Swiss Meringue Buttercream
Chocolate Marble Cake Loaf
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup unsalted butter melted, slightly cooled
- 1/4 cup hot water
- 2 tsp vanilla
- 1/4 cup semisweet chocolate chips
- 1 tbsp water
- 2 tsp coarse sugar
Instructions
- Preheat oven to 350 F. Spray a 9x5 inch loaf pan and set aside.
- In a large bowl whisk together all dry ingredients until combined. In another bowl, whisk together egg, buttermilk, melted butter, vanilla and hot water. Add the liquid ingredients to the dry ingredients and mix just until combined. Reserve 1 cup of the batter.
- Melt together chocolate chips and 1 tbsp of water. Stir melted mixture into the reserved 1 cup of batter until uniform in color. Pour half of the vanilla batter into the loaf pan. Pour the chocolate batter on top and finally, pour the remaining vanilla batter. Use a knife and drag it across the batter 2 times to create the marbled effect. Sprinkle sugar on top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in a wire rack for ten minutes. Then remove from the pan and cool on the wire rack completely.
Notes
Nutrition
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