A marble loaf is an absolute classic and today I to share with you the recipe of a Vanilla and chocolate marble loaf, with a Rocher glaze.
This Loaf Cake is always perfect for afternoon tea, breakfast or dessert.
Gorgeous and stunning with a Rocher glaze, prepared with crunchy hazelnuts and chocolate, the marble loaf is a dessert you never get tired of eating.
A really simple dessert that everyone will appreciate.
Vanilla and chocolate marble loaf
Ingredients
Vanilla batter
- 3/4 cup (90 g) pastry flour
- 4 tbsp + 1 tsp (65 g) superfine granulated white sugar
- 2 small eggs (80 g) whole eggs, room temperature
- 3.5 tbsp (50 g) very very soft unsalted butter
- 1/4 cup less 1 tsp (52 g) plain yogurt, room temperature
- 3/4 teaspoon baking powder (3.2 g) baking powder
- 1/8 tsp (0.8 g) baking soda
- Seeds from 1 vanilla pod
- Pinch of salt
Chocolate batter
- 1/2 cup + 1 tbsp + 1 tsp (75 g) pastry flour
- 3 tbsp + 2 tsp (53 g) superfine granulated white sugar
- 1 xl (65 g) whole egg, room temperature
- 3 tbsp (40 g) very very soft unsalted butter
- 3 tbsp (42 g) plain yogurt, room temperature
- 1/2 tsp + 1/8 tsp (2.6 g) baking powder
- 0,65 g baking soda
- 2.5 oz (65 g) dark chocolate 70%, Guanaja Valrhona
- Pinch of salt
Rocher glaze
- 6.5 oz (180 g) milk chocolate 41%, Alunga Cacao Barry
- 1.5 oz (45 g) dark chocolate 61%, Extra Bitter Valrhona
- 1/8 cup + 1 tsp (30 g) oil rice
- 1/2 cup (60 g) very very fine chopped hazelnuts
Instructions
Vanilla batter
Butter and flour a loaf pan, long 7.8 inches x 3.1 inches in width and length ( 20x8x8 cm) and set aside.
Heat fan oven at 300F - 150°C.
In a mixing bowl, combine and sift all the powders (flours, baking powders and salt and set aside).
In the bowl of a stand mixer fitted with whisk attachment, whip whole eggs with sugar and vanilla until double in size.
Add the very soft butter and whip until completely incorporated.
Then, add the yogurt and mix to combine with a hand whisk.
Then, add all the sifted powders and whisk to combine.
Pour the prepared vanilla batter in a pastry bag and set aside while preparing the chocolate batter.
Chocolate batter
In a mixing bowl, combine and sift all the powders (flours, baking powders and salt and set aside).
Melt the chocolate and set aside.
In the bowl of a stand mixer fitted with whisk attachment, whip whole eggs with sugar and vanilla until double in size.
Add the very soft butter and whip until completely incorporated.
Then, add the yogurt and mix to combine with a hand whisk.
Then, add all the sifted powders and whisk to combine.
Add the melted chocolat and mix to combine.
Pour the prepared chocolate batter in a pastry bag and you are ready to pipe the cake inside the mould.
To pipe and to bake
Inside the mould, pipe a vanilla batter layer, then a chocolate batter layer and continue until both mixtures are used up.
Smooth the surface with a small spatula and tap the bottom on your work surface to ensure that there aren’t any air bubbles.
Take a small spatula or a knife and swirl it around the mixture in the tin a few times to create a marbled effect.
If necessary, smooth the surface once again, and bake for 50 minutes or until a skewer inserted into the centre comes out clean and dry.
Let the cake cool inside the mould for a few minutes, before removing and placing on a wire rack.
Let the cake completely cool, room temperature for at least a couple of hours.
Rocher glaze
Melt the 2 chocolates.
Add the oil and mix gently to combine until the oil is completely incorporated.
Then add the fine chopped hazelnuts and mix to combine.
Let the glaze until 33°C before using.
To assemble
Place the cooled cake on a wire rack and glaze with rocher glaze, trying to cover it completely.
With a small spatula, regain the poured excess rocher glaze on the bottom and fill any unglazed parts.
Let the glaze completely cool at room temperature for at least 2/3 hours.
To serve
Garnish with tempere dark chocolate and gold leaf.
Store the cake room temperature.
Enjoy!
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