This chocolaty loaf is a bit lighter than pound cake. It's great with a glass of milk, but the swirls and ganache make it fancy enough to offer with dessert wine.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.

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  • Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

  • Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

  • Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

  • Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

  • Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour.

Cook's Notes

Bread can be stored in an airtight container at room temperature, up to 2 days.

Reviews (12)

87 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 32
  • 2 star values: 30
  • 1 star values: 7
Rating: Unrated
11/30/2010
I've made this several times and everybody loves it. The only variable is sometimes i change the type of chocolate i use. I buy the chips not blocks and melt them down, it makes a difference in the flavor. I've used semi-sweet, milk, and dark chocolate and each tasted. if you are aiming for sweet don't use bitter chocolate, the sugar doesn't combat that enough.
Rating: Unrated
10/17/2010
I won't make this recipe again. Dense , texture and flavour was off.
Rating: Unrated
02/22/2010
I would like to make this recipe; but you do mention when you melt the chocolate if it should be cold or it does not matter. Also need to know if bitter chocolate does make a different for this cake. Please adv
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Rating: Unrated
02/14/2009
This just didn't turn out right. It came out too floury and not sweet. Not a repeat recipe.
Rating: Unrated
01/16/2009
I made this for a holiday gathering and everyone loved it. I Will be making it again for SuperBowl Sunday. Ganache was a little runny but was still delicious. bj
Rating: Unrated
01/01/2009
When and how do you put the coin in the bread? The recipe looks great, but I was expecting the instructions to include the 'lucky coin' info.
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Rating: Unrated
11/24/2008
sounds great!
Rating: Unrated
10/23/2008
this was the best.def for the chocolate lover. It turned out just like in the picture which was awesome.
Rating: Unrated
08/17/2008
DEAR TRY: THEY MUST HAVE FIXED THE PROBLEM, AS IT NOW PRINTS AND SHOWED UP ON MY COLLECTION. GOOD LUCK.
Rating: Unrated
07/08/2008
I've made this Marble Bread already and it's very good! Looks just like the one in the picture when done.
Rating: Unrated
05/28/2008
I didn't try printing, but it saved just fine. This looks really good. I will try this soon.
Rating: Unrated
04/06/2008
The receipe won't print nor will it show up after it's saved to your collection