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Marble loaf cake with chocolate ganache and sliced pieces showing vanilla and chocolate swirls on a cream-colored platter.
Inga

Easy Marble Loaf Cake with Chocolate Ganache

This buttery marble loaf cake combines tender vanilla and chocolate swirls with a rich chocolate ganache topping. A simple homemade dessert to enjoy with coffee or share with family and friends.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling and Decorating Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Marble Loaf Cake

  • 2 cups all-purpose flour 250 g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter 170 g, melted and slightly cooled
  • 1¼ cups granulated sugar 250 g
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract 15 ml
  • 1 cup buttermilk 240 ml, at room temperature
  • ¼ cup unsweetened cocoa powder about 25 g, sifted

For the Chocolate Ganache

  • 4 ounces semisweet chocolate 113 g, finely chopped
  • 6 tablespoons heavy cream 90 ml, liquid, not whipped

Equipment

  • 9 × 5-inch (23 × 13 cm) loaf pan
  • Mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Small saucepan and heatproof bowl

Method
 

  1. Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Mix the butter and sugar. In a large bowl, whisk the melted, slightly cooled butter and sugar until well combined. Add the eggs and vanilla, whisking until smooth.
  4. Finish the batter. Whisk in the buttermilk. Add the dry ingredients and gently mix just until no dry flour remains. Avoid overmixing.
  5. Make the chocolate batter. Divide the batter evenly between two bowls. Add the sifted cocoa powder to one half and mix until combined.
  6. Layer the batters. Spoon the vanilla and chocolate batters alternately into the prepared pan until both are used. Gently level the surface without mixing the colors together.
  7. Bake. Loosely tent the pan with aluminum foil, allowing space for the cake to rise. Bake for about 60 minutes, removing the foil during the final 10 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. If wet batter remains, bake a little longer and check again.
  8. Cool. Let the cake rest in the pan for about 15 minutes. Lift it out using the parchment paper and transfer to a wire rack to cool completely.
  9. Prepare the ganache. Combine the chopped chocolate and heavy cream in a heatproof bowl over a saucepan of gently simmering water. Do not let the bowl touch the water. Stir until melted and smooth, then remove from the heat. Let it cool slightly until thickened but still pourable.
  10. Glaze and serve. Place the cooled loaf on a serving plate. Pour the ganache over the top, spreading gently and allowing it to drip down the sides. Let the topping set slightly before slicing.

Notes

  • Measure carefully: Spoon flour into measuring cups and level it off, or use a kitchen scale.
  • Butter temperature: Let melted butter cool until warm, not hot, before adding the eggs.
  • Chocolate: Semisweet chocolate gives a balanced topping; bittersweet chocolate makes it less sweet.
  • Cooling: The cake must be completely cool before glazing. Cooling time varies with room temperature.
  • Storage: Refrigerate the glazed cake in an airtight container for up to 4 days. Bring slices to room temperature before serving.
  • Freezing: Wrap the cooled, unglazed loaf or individual slices tightly and freeze for up to 3 months. Thaw before adding fresh ganache.
  • Nutrition: Approximately 450 calories per slice, including ganache, based on 10 slices.