Chocolate Marble Bread Tested Recipe

Published: 6 jaar ago

Category: Bread, Chocolate Cake

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Chocolate Marble Bread Tested Recipe

Marble breads and cakes instantly catch our eye with their lovely swirls of white and brown that allow us to enjoy a chocolate and a vanilla cake at the same time. This Chocolate Marble Bread (cake) may look complicated, but it actually starts with a basic vanilla cake batter. Once the batter is made it is divided in half and then melted chocolate is added to one half. The marbling effect is created by placing the white and chocolate batters, alternately in a loaf pan, and then running a wooden skewer or straight edge (do not stir) through the two batters. This Chocolate Marble Bread does not need a frosting. I just serve it plain, or with a dusting of powdered sugar.

 I have mentioned this before but it is important to remember that vanilla scented batters need a good vanilla extract. Buying vanilla extract can present a challenge as there are so many choices. The first thing to look for when buying any extract is to make sure it is labeled “pure”. Stay away from the ones labeled ”imitation” as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste. The best pure vanilla extract I have found is Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. You can find it in some grocery stores or else in specialty food stores.

As always, try to use a good quality semi sweet or bittersweet chocolate in this recipe as it makes all the difference. Bittersweet chocolate with a high cacao content will obviously give this bread a sharper chocolate taste than one made with a semi sweet chocolate. The choice is yours but always use a chocolate that you enjoy eating out-of-hand. The best chocolates are ones that have a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) with that wonderful ‘snap’ when you break it into pieces. Some excellent brands are Lindt, Ghiradelli, Callebaut, Scharffen Berger or Valrhona.

This recipe comes from the excellent English baking book “Baking with Passion” by Dan Lepard and Richard Whittington.


Chocolate Marble Bread: Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Melt the chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.

In a separate bowl, whisk the flour with the baking powder and salt.

In a small bowl whisk the sour cream with the remaining 1/4 cup (60 ml) milk, and the vanilla extract.

In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. (Don’t over mix or you won’t have that wonderful marble affect.) Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

Makes 1 loaf..

Chocolate Marble Bread:

4 ounces (115 grams) semisweet or bittersweet chocolate, chopped

1/2 cup (120 ml) milk, divided

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) sour cream or plain yogurt

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup plus 2 tablespoons (170 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

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