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Marbled Chocolate Bread Recipe

Marbled Chocolate Bread Recipe

Learn how to make this homemade marbled chocolate bread with its beautiful swirls of vanilla and chocolate. This easy baking recipe creates a moist, tender loaf perfect for breakfast or afternoon tea. The striking marble effect looks impressive but requires no special tools—just a simple swirling technique anyone can master.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
60 mins
Serves:
1 loaf (12 slices)
An overhead shot of a sliced marbled chocolate bread loaf on a rustic wooden cutting board, with a cross-section prominently displayed revealing the dramatic chocolate and vanilla swirls throughout. Soft natural light streams from the side, highlighting the bread's moist crumb and the contrast between the dark chocolate and golden vanilla portions. A few scattered cocoa nibs and a dusting of powdered sugar add dimension, while a vintage cake knife rests alongside, its blade bearing traces of the previous slice. A cup of coffee sits blurred in the background, suggesting the perfect pairing for this elegant yet homey bake.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">120ml milk, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">30g cocoa powder, unsweetened</li><li class="ingredients-single-item">60ml hot water</li><li class="ingredients-single-item">80g dark chocolate chips (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Skewer or butter knife (for marbling)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out after baking. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Setting these dry ingredients aside now ensures even distribution of leavening agents, which will give your bread a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate small bowl, mix the cocoa powder with hot water until smooth and no lumps remain. The hot water helps "bloom" the cocoa powder, intensifying its flavor and ensuring it incorporates smoothly into the batter later. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very pale and fluffy. This extended creaming process incorporates air, which helps create a tender crumb in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. If your mixture looks slightly curdled, don't worry – this is normal and will smooth out when you add the flour. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add one-third of the flour mixture, followed by half the milk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. Be careful not to overmix – stopping when the ingredients are just incorporated preserves the gluten structure and prevents a tough bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer about half of the batter to another bowl. Add the cooled cocoa mixture to this portion and gently fold until evenly distributed. If using chocolate chips, fold them into this chocolate batter portion.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Create your marble effect by alternating spoonfuls of vanilla and chocolate batters into the prepared loaf pan. You can make two or three layers depending on how intricate you want your marbling. Once all the batter is in the pan, use a skewer, butter knife, or thin spatula to swirl through the batters. Make about 8-10 figure-eight motions, being careful not to overmix – you want distinct swirls, not a blended batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Tap the pan gently on the counter a few times to remove any large air bubbles and level the top. This helps ensure even baking and a more uniform texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 55-65 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs (but no wet batter). If the top starts browning too quickly, loosely cover with foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the bread to cool in the pan for 15 minutes – this resting period helps the structure set. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely, at least 1 hour. Cutting too soon will result in a gummy texture, so patience here is rewarded!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice with a serrated knife and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month, wrapped well in plastic wrap and foil.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Marbled Chocolate Bread Recipe?

This marble bread requires all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, milk, vanilla extract, cocoa powder, hot water, and optional dark chocolate chips. These ingredients create the perfect balance between the vanilla and chocolate batters for beautiful swirls.

How to cook Marbled Chocolate Bread Recipe at home?

Learn how to cook Marbled Chocolate Bread by preparing two separate batters (vanilla and chocolate), alternating spoonfuls into a loaf tin, then swirling with a skewer to create the marble effect. Bake at 175°C for about 60 minutes until a skewer comes out clean, then cool completely before slicing to reveal the beautiful swirls.

Why does my marble loaf cake sink in the middle?

A sinking marble loaf usually indicates underbaking, opening the oven door too early, or overmixing the batter. Ensure your oven is properly preheated, avoid peeking during the first 40 minutes of baking, and gently fold batters to maintain air bubbles for proper structure.

How do you achieve perfect swirls in a chocolate marble cake?

For perfect marble swirls, alternate spoonfuls of each batter in layers, then use a skewer to make figure-eight motions through the batters. The key is restraint—limit your swirling to 8-10 motions to maintain distinct patterns rather than blending the batters completely.

Can I freeze homemade chocolate swirl bread?

Yes, chocolate swirl bread freezes beautifully. Once completely cooled, wrap it tightly in cling film, then foil, and freeze for up to one month. Thaw overnight at room temperature, or slice before freezing for individual portions you can defrost as needed.

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Line your loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out after baking. Lightly grease any exposed parts of the pan." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Setting these dry ingredients aside now ensures even distribution of leavening agents, which will give your bread a consistent rise." }, { "@type": "HowToStep", "name": "Prepare cocoa mixture", "text": "In a separate small bowl, mix the cocoa powder with hot water until smooth and no lumps remain. The hot water helps \"bloom\" the cocoa powder, intensifying its flavor and ensuring it incorporates smoothly into the batter later. Set aside to cool slightly." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very pale and fluffy. This extended creaming process incorporates air, which helps create a tender crumb in your finished bread." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "Add the eggs one at a time, beating well after each addition until fully incorporated. If your mixture looks slightly curdled, don't worry – this is normal and will smooth out when you add the flour. Mix in the vanilla extract." }, { "@type": "HowToStep", "name": "Combine wet and dry ingredients", "text": "With the mixer on low speed, add one-third of the flour mixture, followed by half the milk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. Be careful not to overmix – stopping when the ingredients are just incorporated preserves the gluten structure and prevents a tough bread." }, { "@type": "HowToStep", "name": "Create chocolate batter", "text": "Transfer about half of the batter to another bowl. Add the cooled cocoa mixture to this portion and gently fold until evenly distributed. If using chocolate chips, fold them into this chocolate batter portion." }, { "@type": "HowToStep", "name": "Create marble effect", "text": "Create your marble effect by alternating spoonfuls of vanilla and chocolate batters into the prepared loaf pan. You can make two or three layers depending on how intricate you want your marbling. Once all the batter is in the pan, use a skewer, butter knife, or thin spatula to swirl through the batters. 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Cutting too soon will result in a gummy texture, so patience here is rewarded!" }, { "@type": "HowToStep", "name": "Serve", "text": "Once cooled, slice with a serrated knife and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month, wrapped well in plastic wrap and foil." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-04-28", "reviewBody": "Perfect swirls, so impressive! I was nervous about creating the marble effect, but the instructions were clear and it turned out beautifully. My family couldn't believe I made it myself.", "name": "Beautiful Swirls", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anya Petrov", "datePublished": "2024-04-22", "reviewBody": "Kids fought over the last slice! This bread stays moist for days - if it lasts that long. The chocolate and vanilla balance is perfect, not too sweet but satisfying enough for dessert.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-04-15", "reviewBody": "Best chocolate marble pattern ever! The technique described really works. I added the optional chocolate chips and they created these amazing pockets of melty chocolate throughout. Wonderful with afternoon coffee!", "name": "Perfect Pattern", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-10", "reviewBody": "Easier than it looks! I'm not an expert baker but this recipe was straightforward to follow. The bread came out moist with beautiful swirls. I've already made it twice and it freezes beautifully for later enjoyment!", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Al-Farsi", "datePublished": "2024-04-05", "reviewBody": "Breakfast treat worth waking early for! The aroma while baking is incredible. I sliced and toasted it lightly the next morning - absolute perfection with a cup of coffee. Will definitely be making this again.", "name": "Morning Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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