Chocolate Marble Bread

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📝 Description:

Chocolate Marble Bread is a soft, tender loaf cake with gorgeous swirls of chocolate and vanilla batter, creating a stunning marbled effect. Rich in flavor yet light in texture, it’s perfect for breakfast, snacking, or a sweet teatime treat. Moist, buttery, and chocolatey — this is comfort in every slice.

🌍 Origin:

Marble cakes date back to 19th-century Germany and were brought to America by German immigrants. The “bread” style loaf version is a more casual, everyday adaptation of the marble cake, often enjoyed without frosting and great for slicing.

🧾 Ingredients Quantity:

For the Batter:

  • All-purpose flour – 1 ¾ cups (220g)
  • Baking powder – 1 ½ tsp
  • Salt – ¼ tsp
  • Unsalted butter (softened) – ½ cup (113g)
  • Granulated sugar – ¾ cup (150g)
  • Eggs – 2 large
  • Whole milk or buttermilk – ½ cup (120ml)
  • Vanilla extract – 2 tsp
  • Cocoa powder (unsweetened) – ¼ cup (25g)
  • Hot water – 2 tbsp (for mixing cocoa)
  • Optional: semi-sweet chocolate chips – ½ cup

🍫 Optional Add-ins:

  • Instant espresso – ½ tsp (enhances chocolate flavor)
  • Greek yogurt or sour cream – ¼ cup (for added moisture)
  • Almond extract – ¼ tsp (for a bakery-style depth)
  • Dusting of powdered sugar for finishing

🍽️ Instructions:

1. Preheat Oven:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

2. Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar:

In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Eggs & Vanilla:

Add eggs one at a time, beating well after each. Stir in vanilla (and almond extract if using).

5. Add Milk & Dry Mix:

Add the flour mixture in two batches, alternating with milk (and yogurt, if using), mixing until just combined.

6. Prepare Chocolate Batter:

In a small bowl, combine cocoa powder with hot water to form a smooth paste. Transfer half the vanilla batter into a separate bowl and mix in the cocoa paste until fully blended.

7. Layer the Batter:

Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan. Use a butter knife or skewer to gently swirl the batters together in a figure-eight motion — don’t overmix.

8. Bake:

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely tent with foil.

9. Cool:

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

✔️ Tips for Success:

  • Use room temperature ingredients for a smooth, cohesive batter.
  • Don’t over-swirl or the marbling effect will blur.
  • For extra moistness, add yogurt or sour cream.
  • Use high-quality cocoa powder for deep chocolate flavor.
  • Let the bread cool completely before slicing to avoid crumbling.

⭐ Serving Recommendations:

  • Serve warm with a glass of milk or coffee
  • Add a drizzle of melted chocolate or powdered sugar on top
  • Toast slices and spread with butter or chocolate-hazelnut spread
  • Makes a lovely edible gift wrapped in parchment and twine

🥗 Nutrition (Per Slice – 10 slices total):

  • Calories: ~230 kcal
  • Carbohydrates: 28g
  • Sugars: 15g
  • Protein: 4g
  • Fat: 11g
  • Saturated Fat: 6g
  • Fiber: 1g
  • Sodium: 180mg
  • Calcium: 6% DV
  • Iron: 7% DV

Would you like a healthier version (e.g. less sugar, whole grain), a gluten-free adaptation, or a blog-format write-up with SEO suggestions for Whaltisapp?

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