Tea-time in India is a ritual that everyone loves. Whether it's a cup of chai with family, or a quiet moment alone, the right accompaniment makes this experience perfect. And what can beat homemade loaf cake dipped in your chai cuppa?
Marble loaf cake is a feast for the eyes, too. This is the best of both worlds, a two flavor packed into a moist and fluffy treat. The swirl of chocolate and vanilla is a visually stunning combination that provides a taste impossible to resist.
This cake is for everyone, starting from grandmas having years of baking experience to a newbie. Of course, it is very easy to make if you have basic ingredients and a little bit of creativity. If you need a very beautiful and delicious treat to accompany your teatime, this marble loaf cake recipe is good for the call. Let's get into the game.
Ingredients:
Method:
Begin by preheating your oven to 180°C. Grease a loaf tin and begin by creaming the butter and sugar in a mixing bowl until light and fluffy, then add eggs, making sure to beat well after each is added, add vanilla extract.
Whisk the flour, baking powder, and baking soda together in a separate bowl. Fold the dry ingredients into the wet ingredients along with the milk just until combined. Do not overmix,
Now comes the fun part, divide the batter among two bowls. In one, mix the cocoa powder dissolved in warm water. Now you have two flavors, chocolate and vanilla. Spoon batters of each alternately into the greased loaf tin. With a skewer or knife, swirl the batters very gently to create the marble effect.
Bake for about 40-45 minutes until a toothpick inserted in the center comes out clean. Let it cool in the tin for 10 minutes; then take it out and place it on a wire rack to cool completely. Slice and serve.
The name marble cake originates from the swirly design that resembles the natural veining of marble stone. This great visual effect is achieved by combining two batters, usually chocolate and vanilla, in such a way that they don't mix completely, creating a striking visual appearance. This concept started in 19th-century Germany and became one of the world's favorites for beauty and taste.
Start with Smooth Batters: Ensure the vanilla and chocolate batters have the same consistency so that they can swirl evenly.
Layer Alternately: Fill alternate spoonfuls of the vanilla and chocolate batters into the pan. This sets the base for the marble effect.
Swirl Strategically: Use a skewer, toothpick, or knife to make gentle figure-eight motions in the batter. Avoid overdoing it as it may make the layers merge too much.
Do not Rush: Take your time in swirling in the ingredients. The more precise, the nicer the marble-like design.
Lemon and Blueberry: You may replace the cocoa powder with blueberry puree and add lemon zest to the vanilla batter for a bright refreshing twist.
Coffee and Vanilla: You can mix one part of the batter with a tablespoon of instant coffee powder. This is just very nice with the vanilla layer.
Strawberry and Chocolate: Add strawberry puree or essence to one portion of the batter. It creates a sweet and fruity contrast with chocolate.
Pistachio and Almond: Use pistachio paste in one batter and almond extract in the other for nutty and aromatic combination.
Caramel and Vanilla: Swirl some caramel sauce into half the batter for this decadent, toffee-like flavor.
Cool Thoroughly: Wrap it once completely cool to prevent any condensation that could make it soggy.
Wrap Well: Clamp in cling film or aluminium foil to lock in moisture and freshness.
Room Temperature: Store in an airtight container if you intend to consume the cake within 2-3 days. For longer storage, put it in the refrigerator for a week. Let it come to room temperature before eating.