This wonderful moist Chocolate Marble Loaf cake (Pound cake) is the perfect elegant yet easy teacake to serve for breakfast, or as a dessert! My “Better than Starbucks Marble cake” consists of fluffy and delicious swirl of Vanilla and Chocolate cake covered with a 3 ingredients crunchy chocolate hazelnut glaze!
Equipment
- Digital scale
- Electric hand mixer
- Rubber spatula
- Digital oven thermometer
- Loaf pan
- Infrared thermometer gun
- Cooling rack
Ingredients
For the Marble loaf
- 160 g (⅔ cups) Unsalted butter room temperature soft
- 160 g (¾ cups) Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Eggs room temperature
- 60 g (⅓ cups) Greek Yogurt room temperature
- 105 g (¾ cups) Flour for the vanilla part
- ¾ teaspoon Baking powder for the vanilla part
- ¼ teaspoon Salt for the vanilla part
- 80 g (⅔ cups) Flour for the chocolate part
- 25 g (⅓ cups) Cocoa powder unsweetened, for the chocolate part
- ¾ teaspoon Baking powder for the chocolate part
- ¼ teaspoon Salt for the chocolate part
For the syrup
- 70 g (⅓ cups) Water
- 70 g (⅓ cups) Granulated sugar
For the glaze (optional)
- 250 g (1½ cups) Callebaut Dark Chocolate (callets) good quality semi-sweet chocolate
- 38 g (⅕ cups) Vegetable oil
- 30 g (¼ cups) Hazelnut roasted, chopped
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
