Elegant Marble Swirl Bread
Serving Size / Yield
- 1/2 C. unsalted butter, room temperature, plus more for the pan
- 1 C. sugar
- 1 3/4 C. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 large eggs
- 1 1/2 tsp. vanilla
- 2/3 C. buttermilk
- 1/3 C. cocoa powder
Preheat the oven to 350°F. Grease and flour the loaf pan.
Cream the butter and sugar. Using a stand mixer with a paddle attachment, beat the butter and sugar until light lemon-colored and fluffy, about five minutes.
Measure the flour and crack the eggs. While the butter and sugar are creaming, measure out the flour, baking powder, and salt into a small bowl and whisk lightly to combine. Crack the eggs into a bowl and add the vanilla.
Add the eggs. Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well in between each addition and scraping the bowl as needed.
Add the flour and buttermilk, alternating. Add 1/3 of the flour to the batter and beat on low speed just until incorporated. Then add 1/2 of the buttermilk and beat.
Add another 1/3 of the flour, and beat, and then the last of the buttermilk and beat. Finally, beat in the last 1/3 of the flour.
Add the chocolate. Transfer roughly 1/2 of the batter to a separate bowl. In a small bowl or ramekin, mix the cocoa powder with two tablespoons of hot tap water until smooth. Add this chocolate mixture to the remaining batter. Beat to incorporate.
Spoon into the prepared pan, creating a two-layer checkerboard. Beginning with the vanilla mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the vanilla and chocolate batter.
Swirl. Using the handle of a wooden spoon, swirl the batter to create a marbled effect.
Place in the oven and bake for about 40 minutes, rotating the pan half way through. The cake is done when it has browned slightly and a cake tester comes our clean when inserted into the middle. Cool on a rack for 10 minutes and then unmold and let cool completely.