By T’art by Khadija Zulfiqar
Chocolate Marble Cake
A tender vanilla loaf swirled with deep chocolate and finished with a silky ganache—this classic marble cake is as beautiful as it is comforting.
Ingredients
Cake:
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature, divided
• ½ teaspoon espresso powder
• ¼ cup (21 g) Dutch-process cocoa powder
Chocolate Ganache:
• 4 oz (113 g) good-quality semi-sweet chocolate, finely chopped
• 6 tablespoons (90 ml) heavy cream
Optional Garnish:
• Fresh raspberries
• Mint sprigs
Method:
1. Preheat the oven to 350°F (177°C). Generously grease a 9 × 5–inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl as needed. Add the eggs and vanilla, then beat on high speed for 1 minute. The mixture may appear slightly curdled; this is normal.
4. Add the dry ingredients to the wet ingredients. With the mixer on low speed, slowly pour in ¾ cup plus 2 tablespoons (210 ml) of the buttermilk, reserving the remaining 2 tablespoons (30 ml). Mix just until combined. Do not overmix. The batter will be slightly thick.
5. Transfer slightly less than half of the batter to a separate bowl. Warm the reserved buttermilk in the microwave for 10–15 seconds, then stir in the espresso powder until dissolved. Add this mixture to the reserved batter along with the cocoa powder. Stir or mix on low speed until fully combined.
6. Layer and swirl: Spread a thin layer of vanilla batter in the prepared loaf pan. Spoon alternating layers of chocolate and vanilla batter on top until all batter is used. Gently tap or shimmy the pan to level. Using a knife, create gentle horizontal and vertical zig-zag swirls through the batter.
7. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil after about 30 minutes of baking.
8. Allow the cake to cool in the pan for 30 minutes, then remove and cool completely on a wire rack.
9. Prepare the ganache: Place the chocolate and cream in a heatproof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water). Stir until melted and smooth. Remove from heat and let stand at room temperature for 20 minutes, or until slightly thickened.
10. Drizzle or spread the ganache over the cooled cake. Serve slightly warm or at room temperature. The ganache will set to a fudge-like consistency as it cools.
Storage: Store tightly covered at room temperature for up to 3 days, or refrigerated for up to 1 week.
