The most comforting cake of all; my mum’s chocolate marble cake. It’s light and fluffy but still moist with a deep chocolaty taste. And it can be in your oven in 20 min, tops!
- 250g all-purpose flour (1 ¾ cups)
- 11g baking powder (1 tbsp)
- 250g light brown sugar (1 ¼ cups)
- 1 tsp vanilla extract
- 2 eggs
- 120ml whole milk (½ cup)
- 120ml vegetable oil (½ cup), I used rapeseed oil
- 3 tbsp unsweetened cocoa powder
- 2 tbsp powdered sugar (optional)
- Preheat the oven. Preheat the oven to 180°C (350°F). Grease a 26*10cm (10*4 inch) nonstick loaf pan thoroughly with a little extra vegetable oil. Sift together the flour and baking powder in a medium-size bowl.
- Make the vanilla & chocolate batters. In a large mixing bowl, whisk the eggs, sugar and vanilla extract together until light and fluffy, about 2 min. Add the milk and oil and whisk again until completely combined. Gradually add the dry ingredients and mix well between each addition. Once the batter is smooth and there are no more lumps, pour ⅓ of the batter into a smaller bowl. Sift the cocoa powder into this smaller bowl and whisk until completely combined. Both your vanilla and chocolate batters are ready!
- Swirl the batters. Pour ⅓ of the vanilla batter into the greased loaf pan. Use a tablespoon to drop ⅓ of the chocolate batter all over the vanilla one. Keep alternating these layers until you run out of batter. Gently swirl the blade of a butter knife or the tip of a kitchen thermometer (be careful not to touch the base of the non-stick pan) into the batters to create a marble effect. Don’t overdo it so as not to combine the batters.
- Bake. Bake the cake for 45 min. A toothpick inserted into the center of the cake should come out clean. If it’s not, bake the cake for an additional 5 min and check again. Cool the chocolate marble cake for 15 min in the pan before unmolding. Allow to cool down completely on a wire rack. Optionally, you can dust the cake with powdered sugar just before serving.
The chocolate marble cake will keep, wrapped airtight in foil, at room temperature for up to 3 days.
For a plain vanilla loaf cake, do not put the cocoa powder but add an additional 1 tsp of vanilla extract.
For a plain chocolate loaf cake, skip the vanilla extract and add 6 tbsp of cocoa powder in total to the dry ingredients.
- Serving Size: 1
- Calories: 314
Keywords: easy desserts to make at home, traditional french dessert, french cakes