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–+ servings
5 from 2 votes

Chocolate Cherry Marbled Loaf Cake

Light and fluffy vanilla and chocolate marbled cherry loaf cake, topped with a cherry infused whipped chocolate ganache
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Prep Time:40 minutes
Cook Time:50 minutes
Total Time:1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cake, cherry, ganache, loaf cake, marbled
Servings: 1 loaf cake

Ingredients

Chocolate Cherry Marbled Loaf Cake

  • 240 g all purpose flour (2 c.)
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 100 g unsalted butter room temperature (7 tbsp.)
  • 60 g vegetable oil (⅓ c.)
  • 250 g granulated sugar (1 ¼ c.)
  • 2 eggs + 1 egg white room temperature
  • 2 tsp. vanilla
  • 120 g sour cream room temperature (½ c.)
  • 120 g whole milk room temperature (½ c.)
  • 30 g dutch process cocoa powder (¼ c. + 1 tbsp.)
  • 45 g freshly brewed espresso* (1.5 oz.)
  • 240 g dark sweet cherries washed and pitted (1 ½ c.)

Cherry Infused Whipped Ganache

  • 225 g heavy whipping cream (⅔ c.)
  • 160 g dark sweet cherries washed and pitted (1 c.)
  • 225 g milk chocolate chips or baking bar (1 ⅓ c.)

Instructions

Chocolate Cherry Marbled Loaf Cake

  1. Preheat the oven to 350°F / 175°C. Butter and line an 9x5" metal** loaf pan with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, and sugar for 3-5 minutes until light and fluffy.
  4. Scrape down the sides of the bowl, and add in one egg at a time, beating until combined after the two additions.
  5. Add in the egg white, vanilla, and sour cream and beat until combined.
  6. Alternate between adding the flour mixture and the milk. Fold in ½ of the flour mixture, then all of the milk, followed by the rest of the flour mixture.
  7. Add the cocoa powder to a small mixing bowl, then brew the espresso and immediately pour it into the cocoa powder, mixing until the mixture is smooth. Add 2 cups of the vanilla cake batter to the cocoa mixture, and gently mix the batter together just until no streaks remain.
  8. To the vanilla cake batter, gently fold in the cherries.
  9. Alternate scooping in the different batters into the loaf pan. Once all the batter has been used, use a knife to gently swirl the batters together.
  10. Bake for 50-60 minutse, or until a knife inserted in the middle of the cake comes out with just a few moist crumbs.
  11. While the cake is cooling, make the ganache.

Cherry Infused Whipped Ganache

  1. Place the chocolate into a small mixing bowl and set aside.
  2. Add the washed and pitted cherries to a small saucepan, followed by the heavy cream.
  3. Place the mixture on medium-low heat, stirring occasionally and slightly crushing the cherries, until the mixture starts to simmer.
  4. Once the mixture is simmering, turn off the heat and allow the mixture to sit for at least 5 minutes, and up to 20 minutes.
  5. Once the cherries and cream have rested, put the mixture back on medium heat and once again bring it to a simmer.
  6. Once simmering, pour the cream through a fine-mesh sieve over the chocolate.
  7. Mix the hot cream and chocolate together until the mixture is smooth.
  8. Transfer the ganache to the freezer, and stir every 5-10 minutes until it has significantly thickened up.
  9. Once the ganache has cooled and thickened, use a hand mixer to lightly whip up the mixture until it is fluffy and has lightened in color 
  10. Spread the ganache over the cooled loaf cake, and add on some cherries for garnish. Slice, serve, and enjoy!

Notes

*or hot water, or hot coffee
**I highly recommend a metal loaf pan. If you use glass, please note that the baking time may increase by 10-20 minutes.