This Marble Loaf perfectly combines the comforting flavors of vanilla and rich chocolate-espresso in a beautifully swirled cake. Each slice reveals an artful marble pattern, making this loaf not just delicious but visually appealing as well. Topped with a luscious semisweet chocolate ganache that complements the subtle coffee notes, this cake offers a sophisticated twist on the traditional marble cake.
Why You’ll Love This: The espresso enhances the chocolate flavor, adding depth and a hint of sophistication to the loaf, while the sour cream ensures a moist, tender crumb. The smooth ganache topping adds a rich finish that makes this loaf a perfect choice for coffee breaks, dessert, or a special treat to share with friends and family.
Perfect Occasion: This marble loaf is ideal for a variety of occasions, from casual coffee meetups to more formal gatherings like brunches or book clubs. It’s also a wonderful gift for birthdays and holidays, offering a homemade touch that’s both elegant and heartfelt.
Decoration Tips: For an extra touch of elegance, you can sprinkle a little cocoa powder or espresso powder on top of the ganache once it’s set. If you’re serving this at a party, consider adding a few chocolate curls or a dusting of powdered sugar for a more festive look.
Ingredients:
For the Marble Loaf:
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 eggs, room temperature
- 1 ⅓ cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 2 teaspoons espresso powder
For the Ganache:
- 4 oz semisweet chocolate, chopped
- A pinch of kosher salt
- ½ cup heavy cream
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (167°C). Butter your loaf pan generously and line it with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later use.
- Cream Butter and Sugar:
- In a stand mixer fitted with a paddle attachment, beat the butter on high speed for 1 minute until smooth and creamy. Add the sugar and continue to beat on high speed for 4 minutes until the mixture is light and fluffy. Incorporate the vanilla extract.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Incorporate Flour and Sour Cream:
- Alternately add the flour mixture and sour cream to the batter, starting and ending with the flour. Mix on low speed just until combined after each addition.
- Prepare Chocolate-Espresso Batter:
- Mix the espresso powder with 1 tablespoon of boiling water. Take half of the batter and blend it with the dissolved espresso and cocoa powder in a separate bowl.
- Layer and Swirl the Batters:
- Scoop alternating dollops of vanilla and chocolate batter into the prepared loaf pan using an ice cream scoop. Create a checkerboard pattern and then gently swirl with a knife to create a marbled effect. Tap the pan to remove air bubbles.
- Bake:
- Bake for about 70 minutes or until a tester comes out clean. Allow the loaf to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Make the Ganache:
- Simmer the heavy cream in a small saucepan, then pour it over the chopped chocolate. Let sit for 3 minutes, then stir until smooth. Sprinkle with kosher salt and let it thicken slightly before spreading over the cooled loaf.
Enjoy this delightful Marble Loaf, a treat that combines classic baking with a modern twist, making it a must-try for all dessert lovers!
