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
- 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.
- 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.
- In a medium sized bowl, whisk together the flour, baking powder and salt.
- In a small bowl, whisk together the sour cream, remaining 1/4 cup of milk and the vanilla extract.
- 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.
- While mixing on low speed, alternately pour the flour mixture and the sour cream/milk mixture into the mixer bowl. Mix until well combined.
- Pour half of the batter into a clean bowl. Fold the melted chocolate into either half of the batter.
- 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.
- 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.