This Chocolate Marble Loaf Cake is moist, simple, and topped with a homemade chocolate hazelnut covering for the ultimate chocolatey treat!
Nothing beats a classic chocolate and vanilla marble cake - especially when its covered with a layer of chocolate and hazelnuts! This Chocolate Marble Loaf Cake will satisfy your chocolate cravings and makes a great tea-time or afternoon treat!
It's super moist thanks to the addition of Greek yogurt and is super simple to make too. This chocolate marble cake requires a few basic pantry ingredients, and no special cooking techniques. This marble cake recipe has 3 main steps: the chocolate ganache, the cake batter, and the chocolate-hazelnut covering.
Ingredients and Variations
For the chocolate ganache, which will be used to create the chocolate part of this marble cake requires 2 ingredients:
Dark chocolate - You can use good quality dark chocolate chips or chocolate chunks. These will be melted in the microwave and mixed with heavy cream to create the ganache.
Heavy cream - or whipping cream or fresh cream - use heavy cream at room temperature containing at least 35% fat.
For the vanilla cake batter, you will need the following basic pantry ingredients:
The Dry Ingredients - You will need flour (all-purpose flour or cake flour), baking powder (leavening agent), and salt. Use room temperature flour.
Butter - Use unsalted butter softened to room temperature.
Sugar - Granulated or caster sugar work fine here. I used a cup of sugar for this cake and the result is not overly sweet, so feel free to add more or less as desired.
Eggs - You will need 3 medium sized eggs for binding and texture. Eggs need to be at room temperature.
Vanilla Extract - Use good quality vanilla extract for the best flavour.
Greek Yogurt - The secret for a moist and fluffy cake. Use low-fat, plain Greek yogurt. You can also use any other plain yogurt or Skyr, or sour cream. Bring out to room temperature before using.
For the chocolate hazelnut glaze, you will need:
Dark or milk chocolate - Again, you can use chocolate chips or chocolate chunks. The chocolate will be melted and tempered (heated and then cooled) for the chocolate covering.
Coconut oil - this will "thin" your chocolate glaze, making it easier to cover the loaf cake.
Nuts - You can use coarsely chopped hazelnuts for topping or any other nut (or mixture of nuts) of your choice. Alternatively, you can top this cake with sprinkles, fruit, or just plain chocolate!
How to Make Marble Loaf Cake
Line an 8x4" loaf tin with parchment paper. Make sure to cut the parchment paper a bit longer than the loaf tin so that you can easily pull out the cake once baked.
Preheat the oven to 160°C (320F).
To make the chocolate ganache, place dark chocolate chips or chunks (equal-sized) in a medium-sized microwave safe bowl.
Heat the chocolate on high power at 30 second increments, stirring between each pause until the chocolate is melted and smooth.
Stir in heavy cream until incorporated. Set aside (mixture will need to cool down slightly before adding it to the batter).
Sift and mix the dry ingredients in a medium bowl and set them aside (flour, baking powder, salt).
Cream the butter and sugar until the mixture is pale and fluffy. You can use a stand mixer fitted with the paddle attachment or a handheld electric mixer on medium speed. Scrape any ingredients from the sides of the bowl using a silicone spatula.
Add the vanilla extract and the eggs, one by one, and mix well after each egg addition (1-2 minutes).
Add the Greek yogurt and mix until well-combined.
Add the dry ingredients in two separate additions. Mix on low speed until just combined - do not overmix.
Transfer ⅓ to ½ of the batter (depending on your preferences) to a separate bowl and fold in the chocolate ganache mixture using a spatula.
Assembly and Baking
Spoon the vanilla batter and chocolate batter in an alternate fashion in the prepared tin and using a skewer or chopstick, swirl the batters around in a "figure of 8" motion to create a marble effect.
Bake for 50-65 minutes or until a skewer inserted into the center comes out clean. Baking times depend on oven type and size of loaf tin.
Let the cake cool for 5-10 minutes in the loaf tin, then transfer to a wire rack to cool completely before glazing.
Note: If not glazing on the same day, wrap the cooled cake in plastic wrap to preserve freshness for up to 1 day.
Chocolate and Hazelnut Glaze
Place the dark or milk chocolate in a microwave safe bowl. Heat on high at 30 second increments, stirring between each pause until chocolate is melted and smooth.
Stir in coconut oil into melted chocolate until combined. Continue stirring so that the chocolate cools down slightly, then drizzle over cooled cake, covering completely.
Top with chopped hazelnuts or other nuts of choice. Leave to set (30-40 minutes), slice, and serve!
Tips for the Perfect Marble Loaf Cake
- For the best results, use room temperature ingredients (especially flour, eggs, butter, and Greek yogurt).
- For accuracy, weigh your ingredients using a digital kitchen scale rather than measuring cups. Ingredients for this recipe are quoted in grams. Quantities quoted in cups are approximations only.
- Do not overmix the batter once you add the dry ingredients, otherwise the cake will be dense.
- Do not overbake the cake or you risk drying it out. The cake should be ready once a skewer inserted into the center comes out clean.
- Let the cake cool completely before glazing. The cake may take some time to cool (up to 1 hour) - you can quicken the process by refrigerating it for 20-30 minutes.
- Temper the chocolate cake covering by letting it cool down slightly after melting it - this will ensure a smooth and glossy chocolatey finish.
Making Ahead and Storing
This Marble Loaf Cake keeps well for up to 4 days. Store in an airtight container at room temperature.
You can also make the loaf cake a day ahead, wrap up in plastic wrap at room temperature overnight, and cover with chocolate the next day.
Other Loaf Cake Recipes
Marble Loaf Cake
Chocolate Marble Ganache
- 100 g dark chocolate chunks or chocolate chips
- 50 mL heavy cream
- 190 g flour cake or AP (1½ cups)
- 1½ baking powder
- ¼ salt
- 112 g unsalted butter softened
- 200 g granulated sugar
- 3 medium-sized eggs
- 1 tsp. vanilla extract
- 140 g low-fat plain Greek yogurt (½ cup)
Chocolate Hazelnut Glaze
- 150 g dark or milk chocolate melted
- 3-4 tbsp. coconut oil
- handful hazelnuts raw or roasted, crushed (or any other nut of choice)
- Preheat the oven to 160°C (320F) and line an 8x4" loaf pan with parchment paper.
- To make the chocolate ganache for the marble cake, place dark chocolate in a microwave safe bowl. Heat on high at 30 second increments, stirring between each pause until chocolate is melted and smooth. Stir in heavy cream until incorporated. Set aside (mixture will need to cool down slightly)
- Sift and mix the dry ingredients (flour, baking powder and salt) and set aside.
- Place softened butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add vanilla extract and eggs, one by one, mixing well after each addition (1-2 minutes). Add Greek yogurt and mix until incorporated.
- Add the dry ingredients in two separate additions, mixing until just combined. Do not overmix.
- Transfer ⅓ to ½ of the batter (depending on your preferences) to a separate bowl and fold in chocolate ganache mixture. Mix using a spatula until combined.
- Spoon the plain and chocolate batters in an alternate fashion in the loaf tin and using a skewer or chopstick, swirl the mixtures around in a "figure of 8" motion.
- Bake for 50-65 minutes or until a skewer inserted into the center comes out clean. Baking times depend on oven type and size of loaf tin.
- Let the cake cool for 5-10 minutes in the loaf tin, then transfer to a wire rack to cool completely before glazing. If not glazing on the same day, wrap the cooled cake in plastic wrap to preserve freshness.
- Once the cake has cooled completely, prepare the chocolate covering.Place dark or milk chocolate in a microwave safe bowl. Heat on high at 30 second increments, stirring between each pause until chocolate is melted and smooth. Stir in coconut oil until combined. Continue stirring so that the chocolate cools down slightly. Drizzle over cooled cake, covering completely. Top with chopped hazelnuts or other nuts of choice. Leave to set (30-40 minutes), slice, and serve.