{"id":5084,"date":"2026-05-03T01:49:36","date_gmt":"2026-05-03T01:49:36","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=5084"},"modified":"2026-05-03T01:49:36","modified_gmt":"2026-05-03T01:49:36","slug":"chocolate-marble-bread","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/?p=5084","title":{"rendered":"Chocolate Marble Bread"},"content":{"rendered":"

This\u00a0\u00a0cake<\/span>\u00a0is a combination of vanilla and chocolate batters that are swirled together. First, you need to preheat the oven to 350\u00b0F. You will need a loaf bread pan and butter it with melted butter using a pastry brush (adds a little more buttery flavour to the cake) or just spray it with non-stick spray.<\/p>\n

Take a little piece of parchment paper and line it at the bottom of the pan. In a heatproof stainless steel bowl, add semi-sweet or bittersweet chocolate, add coffee which has been freshly brewed, or use water instead. Melt them together.<\/p>\n

Remove them from the heat and let them cool at room temperature. In your electric mixer, or with a hand mixer, beat the butter (at room temperature) until it is nice and smooth. Add sugar for about 3 minutes until it is light and fluffy. Add in eggs and vanilla extract for flavour, one at a time, until well combined.<\/p>\n

Scrape down the sides of the bowl as needed.<\/p>\n

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In a separate bowl, whisk or sift the cake flour (gives the marble bread a low-gluten, nice, soft, tender crumb), use all-purpose flour as a substitute, with the baking powder and salt (leave out if you used salted butter).<\/p>\n

Ranges, Cooktops & Ovens<\/div>\n

With the mixer on low speed, alternately add the flour mixture (in three additions) and sour cream (in two additions), beginning and ending with the flour.<\/p>\n

Spoon a little less than half of the batter into a separate bowl and then stir in the melted chocolate. With two spoons, place a spoonful of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.).<\/p>\n

Run (don\u2019t stir) a wooden skewer or toothpick through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 \u2013 60 minutes or until a toothpick inserted into the centre just comes out clean. Remove from the oven and place on a wire rack to cool for 10 minutes before removing from the pan.<\/p>\n

Cool completely. Remove it from the pan using a spatula or knife to make sure it is not sticking. Store in a covered container at room temperature. It can also be frozen.<\/p>\n

Ingredients;<\/h3>\n