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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups plus 2 T all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
4 large eggs
1/2 tsp. pure vanilla extract
1/2 cup whole milk
Choice of flavorings (see below)
Center a rack in the oven and preheat the oven to 325 degrees F. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan, dust the inside with flour and tap out the excess (I used nonstick cooking spray). Place the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixter, preferably fittted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don't be concerned if the batter curdles and stays curdled - it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin and end with the dry ingredients), mixing only until each addition is incorporated.
At this point, you are ready to divide the batter, add your selected flavorings and marble the batters. Scrape the batter into the pan.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it's getting too brown during its bake, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Variations:
Traditional Marble Loaf:
Divide the batter in half and stir 4 ounces bittersweet chocolate, melted and cooled, into one half and keep the other half plain.
Black-and-White Chocolate Marble Loaf:
Divide the batter in half and stir 4 ounces high-quality white chocolate, melted and cooled, into one portion and 4 ounces bittersweet chocolate, melted and cooled, into the other.
Peppermint Marble Loaf (this is what I made):
Divide the batter in half and stir 4 ounces high-quality white chocolate, melted and cooled, and 1/4 teaspoon pure peppermint extract into one portion and 4 ounces bittersweet (I used semi-sweet) chocolate, melted and cooled, into the other. Because the peppermint is such a surprise, Dorie likes to leave the white batter as intact as possible by marbling the batters only a little.
Chocolate and Orange Marble Loaf:
Divide the batter in half and stir 4 ounces bittersweet chocolate, melted and cooled, into one portion and the grated zest of 1 orange and 1/4 teaspoon pure orange extract or a few drops of orange oil into the other.
Makes about 8 servings.
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CHOCOLATE-PEPPERMINT MARBLE LOAF CAKE with Variations
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups plus 2 T all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
4 large eggs
1/2 tsp. pure vanilla extract
1/2 cup whole milk
Choice of flavorings (see below)
Center a rack in the oven and preheat the oven to 325 degrees F. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan, dust the inside with flour and tap out the excess (I used nonstick cooking spray). Place the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixter, preferably fittted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don't be concerned if the batter curdles and stays curdled - it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin and end with the dry ingredients), mixing only until each addition is incorporated.
At this point, you are ready to divide the batter, add your selected flavorings and marble the batters. Scrape the batter into the pan.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it's getting too brown during its bake, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Variations:
Traditional Marble Loaf:
Divide the batter in half and stir 4 ounces bittersweet chocolate, melted and cooled, into one half and keep the other half plain.
Black-and-White Chocolate Marble Loaf:
Divide the batter in half and stir 4 ounces high-quality white chocolate, melted and cooled, into one portion and 4 ounces bittersweet chocolate, melted and cooled, into the other.
Peppermint Marble Loaf (this is what I made):
Divide the batter in half and stir 4 ounces high-quality white chocolate, melted and cooled, and 1/4 teaspoon pure peppermint extract into one portion and 4 ounces bittersweet (I used semi-sweet) chocolate, melted and cooled, into the other. Because the peppermint is such a surprise, Dorie likes to leave the white batter as intact as possible by marbling the batters only a little.
Chocolate and Orange Marble Loaf:
Divide the batter in half and stir 4 ounces bittersweet chocolate, melted and cooled, into one portion and the grated zest of 1 orange and 1/4 teaspoon pure orange extract or a few drops of orange oil into the other.
Makes about 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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