This marbled loaf cake has a zebra like black – and – white striped marble pattern on the insides. It is rich, moist and incredibly decadent.
The last few days have been an absolute nightmare for me, to be quite honest. I’ve been attacked by the ghastly flu monster and I’ve been coughing, sneezing and writhing in pain. As if that wasn’t painful enough, I’m also having a high fever and to round it all off, there’s the good ‘ol PMS! Besides, this, life’s a party really!!! (sarcastic half-grin)
However, I couldn’t just sit there moping about complaining about how unfair life is. So, I decided to buck up, chin up and get baking this marbled loaf cake and it was so so worth every minute of it. This cake, people, is deliciously moist and light. The sides go really nice and brown and the inside is light and beautiful. That marble like swirly insides add pops of flavours so you don’t just chew on vanilla sponge or chocolate flavoured sponge at a time, you get both the flavours in every frikkin’ bite!
Besides, it is also very very easy to make this marbled loaf cake. You obviously will need two bowls towards the end as you’d have to flavour one half of the batter with chocolate while the other remains vanilla flavoured.
There’s another magical ingredient that I’ve added to this marbled loaf cake – mawa. Mawa, in India is an extremely popular dairy based ingredient. You’ll find almost every Indian sweet shop selling desserts made with this mawa. Be it barfis, pedas or laddoos, mawa is a very important ingredient in these desserts. It’s nothing but full fat milk that has been subjected to continuous condensation through cooking. All the water content in the milk is evaporated and what you’re left with is a solid mass of milk that is incredibly fragrant – it smells nearly like dulce de leche but not entirely. It’s aroma is distinct and something that really reminds me of my Indian roots because I grew up eating those sweets filled with mawa in them.
I decided to add this ingenious ingredient to my marbled loaf cake just to increase the richness quotient in the cake and boy was it a great decision! The result is an incredibly moist, rich, decadent loaf cake. It feels like you’re eating a chocolate and vanilla barfi, almost fudge like but yet surprisingly cake-y. Don’t think so much, just make these babies already.
Now, you don’t need to absolutely add the mawa. It may be difficult to find mawa if you’re not from India. However, if you can get access to it, just put it in this cake okay? You are not going to be disappointed. My family absolutely loves this marbles loaf cake. They’ve been eating it with tea every single day. Of course, I’m giving them company too! LOL! It’s bad manners to not eat when others are! 😛
I really hope that you make this marbled loaf cake at home for your loved ones too. It’s incredibly decadent and the zebra like stripes make it seem all the more alluring, especially if you love the vanilla – chocolate combination!
- 150 grams unsalted butter
- 75 grams icing sugar
- 75 grams caster sugar
- 2 large eggs
- 1 teaspoon vanilla
- 130 grams milk
- 60 grams yogurt
- 150 grams mawa (optional)
- 150 grams plain flour
- 1 teaspoon baking powder
- 2 tablespoon cocoa powder
- Preheat oven to 180 degrees Celcius.
- In a large bowl, cream butter and both sugars till pale and fluffy.
- Add eggs one at a time and whisk well between each addition.
- add the vanilla, yogurt and milk and mix well.
- Add the mawa. This is optional. It only adds a certain richness to the cake.
- Add the flour and baking powder and fold it well into the batter until it is uniform.
- Now, pour roughly half the batter into another bowl and add cocoa powder to this mix. Mix well until well incorporated.
- Line a loaf pan with parchment paper.
- First add generous dollops of the plain vanilla batter till it forms a thin layer in the loaf pan. Then add the chocolate and with a knife create a swirled pattern.
- Add leftover vanilla and chocolate batters one after the other and swirl it again with a knife.
- Bake in the oven at 180 degrees Celsius for about 40 - 45 minutes or until a skewer entered in the centre of the loaf cake comes out clean.
- If you find the that tops are browning too quickly, cover then pan with silver foil in the last 10 minutes of bake time.
- Alternately, you can even slice the top off after bake time is done. However, if you love the crisp edges in a moist, light cake, you can keep it as is.
- Let it cool in the pan for about 30 minutes - 1 hour before transferring to a wire rack to cool further completely.
- Slice and eat with tea or by itself. Refrigerate if using later.