Chocolate Cherry Marbled Loaf Cake
Light and fluffy vanilla and chocolate marbled cherry loaf cake, topped with a cherry infused whipped chocolate ganache
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
- Preheat the oven to 350°F / 175°C. Butter and line an 9x5" metal** loaf pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Scrape down the sides of the bowl, and add in one egg at a time, beating until combined after the two additions.
- Add in the egg white, vanilla, and sour cream and beat until combined.
- 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.
- 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.
- To the vanilla cake batter, gently fold in the cherries.
- 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.
- Bake for 50-60 minutse, or until a knife inserted in the middle of the cake comes out with just a few moist crumbs.
- While the cake is cooling, make the ganache.
Cherry Infused Whipped Ganache
- Place the chocolate into a small mixing bowl and set aside.
- Add the washed and pitted cherries to a small saucepan, followed by the heavy cream.
- Place the mixture on medium-low heat, stirring occasionally and slightly crushing the cherries, until the mixture starts to simmer.
- 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.
- Once the cherries and cream have rested, put the mixture back on medium heat and once again bring it to a simmer.
- Once simmering, pour the cream through a fine-mesh sieve over the chocolate.
- Mix the hot cream and chocolate together until the mixture is smooth.
- Transfer the ganache to the freezer, and stir every 5-10 minutes until it has significantly thickened up.
- 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
- 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.