Whole Wheat chocolate-vanilla Marble Cake

A loaf yet a cake. Vanilla and chocolate swirling together in abstract designs. One bite into it gives a mix of flavours – two of the most popular flavours in cakes. A little low on sugar and with the goodness of whole wheat, this is the Whole Wheat Chocolate Vanilla Marble Cake.

Does a cake need an occasion? Not for me. I bake when I feel like baking, which is like almost always. It is a pity I cannot have so much cake. But I also love gifting cakes. In fact, I keep looking for occasions to bake and bake and bake some more.

Why don’t I take it up as a profession? That would be a good question to ask. However, for me baking is a pleasure, a distraction from the mundane daily work, an opportunity to create a gift for a cake lover (and there is no dearth of such people), a chance to add a little sweetness to someone’s life (many times that includes me), an activity that brings pleasure to the soul. 

If you have baked cakes, have you sat in front of the oven watching it slowly rise and take shape? So many cakes over the years and I still enjoy the sight of a baking cake. 

This marble cake, like most of my cakes is whole wheat and baked with half the sugar quantity (half compared to other standard cake recipes). Baked as a loaf, it is easy to slice, easy to store and can also be comfortably packed as a gift. The swirls create an intriguing and fascinating visual appeal. 

While baking cakes, make sure all ingredients are at room temperature and measured properly. Approximation definitely does not work here. 

Greasing and dusting the pan is important, if not using parchment paper, as it makes unmolding of the cake very easy and clean. No one likes a cake with gaping hole. Eew! 

Let us get started.

Marble Loaf Cake

Recipe by Pooja KaushalCourse: Cookies and Cakes

Servings

12

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Two most popular cake flavours, vanilla and chocolate, brought together in one cake.

Ingredients

• Whole wheat flour – 1.5 cups

• Baking powder – 1 tsp

• Salt – a pinch

• Unsalted butter – ½ cup

• Sugar – ¾ cup

• Buttermilk – ½ cup*

• Eggs – 3

• Egg yolk – 1

• Vanilla extract – 1 tsp

• Cocoa powder – 2 tbsp

• Coffee granules -1 tbsp

• Hot water – ¼ cup

Directions

• Pre-heat oven to 180 degree Celsius.
• Grease and dust a 9X5 inch loaf pan.
• In a medium sized mixing bowl, mix the cocoa powder, coffee and hot water to make a smooth mix. Set aside.
• Sieve flour, baking powder and salt. Set aside.
• In a large mixing bowl, add butter, sugar and vanilla essence. Whip at medium speed till you get a light and creamy mix.
• Add the yolk and eggs, one egg at a time, mixing in between in each egg.
• Add the flour and buttermilk alternately, finishing with the flour.
• Transfer half the cake mix to the cocoa-coffee bowl. Mix well.
• Now to pour the mix in the prepared cake tin. For the first layer, spoon one spoon of vanilla mix on one end of the loaf pan and one spoon in the center. 
• Next, spoon one spoon of the chocolate mix in the empty spaces.
• In the second layer spoon the vanilla mix over the chocolate mix and the chocolate mix over the vanilla mix. 
• Continue adding layers in similarly till all the mix is added to the loaf tin.
• Swirl a knife tip along the entire cake mix forming a marble effect.
• Bake in the preheated oven for approximately 40 minutes.

Notes

• *If you do not have buttermilk, add 1 tsp cooking vinegar to half a cup of warm milk and set aside. After 10 minutes this can be used in place of buttermilk.