Marble Loaf Cake

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This Chocolate Marble Loaf Cake is moist, simple, and topped with a homemade chocolate hazelnut covering for the ultimate chocolatey treat!

Prep Time15

Cook Time1

Course: Dessert

Keyword: cake, chocolate, marble

Servings:

Calories: 463kcal

Ingredients

Chocolate Marble Ganache

100 g dark chocolate chunks or chocolate chips
50 mL heavy cream

Cake Batter

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)

Instructions

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.

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