Chocolate Marble Bread

May 18, 2013 — 2 Comments


If you are looking for a cake that is not too sweet, this is the recipe for you.



Chocolate Marble Bread

Adapted from Joy of Baking


  • 4 ounces semisweet chocolate chips
  • 1/2 cup milk, divided into 1/4 cups
  • 1 1/2 cups flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 3/4 cup plus 2 tbsp sugar
  • 2 large eggs, room temperature


  1. Preheat your oven to 325 degrees Fahrenheit. Butter and lightly flour an 8″ x 4″ loaf pan (9″ x 5″ works also). Line the bottom of the pan with a rectangle of parchment paper.
  2. Melt the chocolate chips and 1/4 cup of milk in a double boiler over medium heat. When the chips are completely melted, remove from the heat.
  3. In a medium sized bowl, whisk together the flour, baking powder and salt.
  4. In a small bowl, whisk together the sour cream, remaining 1/4 cup of milk and the vanilla extract.
  5. In your mixer bowl, beat the butter and sugar together until fluffy and light yellow. Beat in the eggs one at a time until they are fully combined. 
  6. While mixing on low speed, alternately pour the flour mixture and the sour cream/milk mixture into the mixer bowl. Mix until well combined.
  7. Pour half of the batter into a clean bowl. Fold the melted chocolate into either half of the batter.
  8. Pour the batter into your prepared loaf pan in alternating spoonfuls. Run a butter knife through the two batters for a marbled effect, making sure to not over mix. 
  9. Bake for 55 minutes or until your cake tester comes out clean. Remove from the oven and place on a cooling rack for 10 minutes before removing the cake from the pan. Wait for the cake to cool completely before cutting.



2 responses to Chocolate Marble Bread


    Looking to make this and in the recipe for the sour cream and the butter is that a cup measure ? It doesn’t say ? Love your site !!

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