Serves 8
50 min
Chocolate & Sweet Cream Marble Loaf
Recipe GLPR6f12b1e5f2c7b5
A tender, moist vanilla loaf cake swirled with rich chocolate throughout. The sweetened condensed milk creates a delicate crumb while the cocoa ribbons add visual appeal and subtle chocolate flavor. Serve this dessert loaf warm or at room temperature, optionally topped with butter, jam, or enjoyed alongside a warm beverage.
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Ingredients
1¼ cup All-purpose flour
½ cup Granulated sugar
½ teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
1 tablespoon Unsweetened cocoa powder
1 Large egg, beaten
½ cup Sweetened condensed milk
½ teaspoon Vanilla extract
Directions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch loaf pan with nonstick cooking spray or line it with parchment paper.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Ensure all dry ingredients are evenly distributed.
Add the beaten egg, sweetened condensed milk, and vanilla extract to the dry mixture. Stir gently until just combined; do not overmix, as this will result in a dense crumb.
Pour approximately three-quarters of the vanilla batter into the prepared loaf pan, using a spatula to smooth the surface. Reserve the remaining ½ cup of batter in the mixing bowl.
Add the unsweetened cocoa powder to the reserved batter and stir until fully incorporated and smooth, with no visible streaks.
Pour the chocolate batter over the vanilla batter in the loaf pan. Using a knife or wooden pick, drag the tip through the batters in a series of "S" motions from one end of the pan to the other, creating an attractive marbled pattern.
Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Serve slices plain, with butter, jam, or alongside coffee.
