Ingredients
A beautifully soft, buttery loaf with rich chocolate swirls and a glossy ganache finish—perfect for tea time or a weekend treat.
Cake
- 225g caster sugar
- 3 medium eggs
- 95ml neutral oil
- 1 tbsp vanilla extract
- 170g plain flour
- 1 tsp baking powder
- Pinch of salt
- 95ml milk
Chocolate Batter
- 2 tbsp cocoa powder
- 3 tbsp (45ml) milk
Chocolate Ganache
- 250g dark chocolate
- 150ml whipping cream
Method
- Preheat oven to 170°C (150°C fan) and line a 2lb loaf tin.
- Whisk sugar, eggs, oil & vanilla until just combined.
- Sieve in flour, baking powder & salt, mix gently.
- Add milk and mix to a smooth batter.
- Divide batter: ⅔ in one bowl, ⅓ in another.
- Mix cocoa + milk into the smaller portion.
- Layer half the vanilla batter, all the chocolate batter, then the remaining vanilla.
- Swirl with a knife to create a marble effect.
- Bake 55–60 mins until a skewer comes out clean.
- Cool in tin 10 mins, then transfer to a rack to cool fully.
- Heat cream, pour over chocolate, leave to melt, stir smooth.
- Once the cake is cold, pour the ganache over, and let it set before slicing.
Chef's Top Tip:
Don’t over-swirl the batter—just a few gentle turns will give you that perfect marble effect without muddying the colours. Save this recipe for your next bake.
