Chocolate Marble Bread :)

Is  it possible to enjoy chocolate cake and vanilla cake at the same time? With this beautiful, delicious Chocolate Marble Bread, it is definitely possible. With a basic cake batter and a simple technique, you will have the wonderful marble effect which can catch your eyes immediately in the first sight and allow you to have tasty chocolate and vanilla cake all together. Well, it looks complicated but trust me, after reading the recipe and following it step by step, you can absolutely realize it successfully ^^

This time, I’m totally satisfied with the result. The vanilla part is really soft, buttery but not too heavy, while the chocolate part adds a moist, chocolatey flavor to the whole texture of the Chocolate Marble Bread. This bread doesn’t need a frosting, but it you want, you can sprinkle powdered sugar on top of the bread. Plus, different marble effects will be created once you change the technique by running a knife or a wooden skewer in different directions.


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

120 grams granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract


     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 effect). 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.


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