Chocolate Marble Bread
Deliciously moist and fluffy vanilla bread marbled with chocolate, and topped with chocolate ganache. Perfect for chocolate lovers!
Servings: 10 slices
Ingredients
For the Bread
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter melted
- 1 cup (240g) sour cream
- 2 tablespoons cocoa powder
For the Glaze
- ½ cup (90g) chocolate chips
- 2 tablespoons (30g) unsalted butter
- 2 teaspoons light corn syrup/golden syrup
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Line an 9x5" loaf pan with parchment paper. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk together the eggs, vanilla extract, butter, and sour cream. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Pour half of the mixture into a separate bowl, and fold in the cocoa powder.
- Spoon a dollop of each mixture alternately into the prepared pan, then using a toothpick, swirl the two mixtures together. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
For the Glaze
- Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds.
- Drizzle the glaze over the cooled bread, and leave to set.
Notes
This bread stays fresh covered at room temperature for up to 3 days, or in the fridge for up to 7 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.