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Chocolate Marble Bread

Chocolate Marble Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Melt the chocolate and coffee, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

In a separate bowl, whisk or sift the flour with the baking powder and salt.

In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three addition) and sour cream (in two additions), beginning and ending with the flour. Spoon a little less than half of the batter into a separate bowl and then stir in the melted chocolate.

With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Run (don't stir) a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 60 minutes or until a toothpick inserted into the center just comes out clean.

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely. Store in a covered container at room temperature. It can also be frozen.

Makes 1 loaf

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Chocolate Marble Bread:

4 ounces (115 grams) semisweet or bittersweet chocolate, coarsely chopped

2 tablespoons coffee or water

1 1/2 cups plus 2 tablespoons (195 grams) cake flour, sifted

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) sour cream or plain yogurt, at room temperature