Chocolate Gingerbread Marble Loaf Cake
Make this Chocolate Gingerbread Marble Loaf Cake and have everyone at the table grabbing a second slice. This indulgent chocolate loaf cake is perfectly marbled with a gingerbread layer and is the perfect fusion of rich chocolate and warm gingerbread flavors, topped with a luxurious chocolate glaze. This eggless loaf is soft, moist, and ideal for holiday celebrations, gifting and can easily be made vegan. The marbled effect makes it visually stunning, while the chocolate glaze adds a decadent finish.
Yield: 10 servings
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Equipment
- 8-inch Loaf Pan (20cm)
Ingredients
Ginger Loaf Ingredients
- 250 ml Milk* slightly warm
- 15 ml White Vinegar*
- 70 ml Vegetable Oil
- 15 ml Unsulphured Molasses*
- 100 g Cane Sugar*
- 100 g Light Brown Sugar
- 2 tsp Vanilla Extract
- 220 g All Purpose Flour
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- 2 tsp Gingerbread Spice
Chocolate Batter Ingredients
- 75 g Dark Chocolate* 60% or higher
- 25 g Cocoa Powder
- 60 ml Water warm
Chocolate Glaze Ingredients
- 250 g Dark Chocolate* 60% or higher
- 30 ml Neutral Oil sunflower, grapeseed or vegetable oil
Instructions
Loaf Instructions
- Preheat the oven to 350°F (175°C).
- Prepare an 8-inch (20cm)or a 9-inch (22cm) loaf pan by lightly greasing the bottom of the pan and the sides of the baking sheet with oil and line it with an overhang of baking paper.
- In a medium sized mixing bowl combine milk & white vinegar. Allow this mixture to sit for a few minutes until it is slightly curdled.
- Add oil, and molasses to the milk mixture and mix using a hand whisk until fully combined.
- Add cane sugar, light brown sugar and vanilla extract, mix using a whisk until the sugar is dissolved.
- In a separate bowl combine all the dry ingredients: all-purpose flour, baking powder, baking soda salt, 2 tbsp of cinnamon and gingerbread spice.
- Add dry ingredients to the liquid ingredients in three small additions, whisking in between each addition.
- In a heatproof bowl melt dark chocolate, to this add cocoa powder and warm water. Stir this mixture until it is smooth.
- Pour 1/3 of the prepared cake batter into the chocolate mixture. Mix gently to get a smooth batter.
- Pour half of the gingerbread cake batter into the base followed by all the chocolate batter and top it with the remaining gingerbread cake batter.
- Use an offset spatula to make swirls & smooth the top.
- Bake the loaf cake for 40-50 minutes, or until the top of the cake is firm to touch and a skewer inserted into the center of the cake comes out with a few crumbs attached.
- Cool the cake in the loaf pan for 45 minutes. Then remove from the loaf pan and let it cool completely on a wire rack.
Chocolate Glaze Instructions
- In a heatproof bowl melt dark chocolate until it is smooth and glossy. This can be done over a bain-marie or in the microwave.
- Add oil to the chocolate and stir with a spatula until it is smooth. Cool the chocolate glaze by stirring it with a spatula. Use a thermometer to check the temperature of the glaze. It should be at 35 degrees Celsius or 95 degrees Fahrenheit. If you don't have a thermometer then cool the glaze to room temperature.
- Slowly pour it all over the cake until it is fully coated in the glaze. Allow the glaze to set at room temperature or in the fridge. You can store and re-use the excess glaze for a future recipe.
- Place the cake on a serving plate, portion a thick slice and enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan or any full-fat whipping cream of choice)
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Dark Chocolate: Use 60% or higher percentage of couverture chocolate/baking chocolate chips / good quality chocolate bar. To make vegan, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Molasses: You can substitute molasses with maple syrup, agave syrup, golden syrup or black treacle if you are living in the UK or Europe.