Marble cake is a childhood classic for many of us, with generous slices making an appearance on our school dinner plates most weeks, drowned in custard as standard. It’s always been a nostalgic bake for me and I fondly remember picking it apart and eating the vanilla side first before diving into the chocolate.
Now though, it’s rare that you’ll see this being offered in any of the cool coffee shops or bakeries and might be considered a little bit retro. After craving marble loaf a few weeks ago, I decided to whip one up but fancy it up a little by baking it in this stunning Nordic Ware bundt pan. It’s now once of my favourite pans and instantly makes it looks like you’ve put in loads of effort. A generous pour of chocolate glaze on top finishes this off beautifully; I’ll definitely be making this more often.
R E C I P E
170g Unsalted Butter, room temp
200g Caster Sugar
2 tsp Vanilla Bean Paste
225g Plain Flour
¼ tsp Salt
2 tsp Baking Powder
3 tbsp Cocoa Powder dissolved in 4 tsp hot water
2 ½ tbsp Plain Yoghurt or Crème Fraiche
100g Dark Chocolate, roughly chopped
150ml Double Cream
M E T H O D
Generously grease a 6 cup bundt pan with softened butter and lightly dust with flour making sure you get into all the creases. If you’re using a loaf pan, grease the base and sides before lining with baking paper. Preheat the oven to 170C Fan/Gas 4.
Cream together the butter, sugar and vanilla using a stand mixer or electric whisk for 3 -5 minutes until pale and creamy. Add in the eggs one at a time beating well after each addition. Stir in the flour, baking powder and salt until fully combined. Mix in the plain yoghurt before diving the batter into two bowls.
Stir in the cocoa powder mixture into one bowl making sure there aren’t any streaks of plain batter at the bottom.
Alternate spooning the batters into the prepared tin before running a table knife through the batter once to swirl the colours together. Don’t swirl too much – you still want the colours to be distinct!
Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
To make the glaze, add the chocolate and cream to a heatproof bowl and set it over a pan of simmering water. Stir regularly until fully melted. Pour the glaze over the cooled cake and leave it to set before serving.