Sis Blogging Partner discovered this recipe and tested it out prior to our making it for this place. She pronounced it at the time as worthy of a remake, and so it was. Remade, that is. Only this time, we used more chocolate. When I actually read the recipe I was a little surprised that it only called for chocolate cocoa powder and not some other kind of chocolate that is more, well, chocolatey. We opted for a bar of fancy shmancy chocolate that we cut into chunks, but you can use chocolate chips or store-bought chocolate chunks as well.
This was one of those cooking weekends where we kept forgetting ingredients for the ingredients shot. This time it was that rascally cocoa powder. No big – just don’t forget to actually use it!
What better way to really further infuse the chocolate side of this dessert than adding some nice, rich chocolate chunks? So yep, just cut them into bite-sized chunks. Once the cake is made and all cooled, these chunks will be these nice, almost molten bits of chocolate surrounded by the chocolate cocoa that mixed with the sweet batter and you shall know the YUM.
This recipe doesn’t require a mixer, so that’s nice. No lugging that heavy (yet useful, but still) stand mixer out of the cabinet. No giving your arm a workout with handheld mixer. It’s just you, your spatula, and the ingredients. There’s also melted butter. I gotta say, being able to melt the butter in a recipe like this makes life easier because I’m terrible at remembering to take the butter out of the fridge hours prior.
See? You are the mixer. Be the mixer. You can do it! Honestly, yeah, you can really do it. This is not a terrible thick batter, so your arm shouldn’t fall off doing this either.
A little of the cake batter is reserved and this is where that cocoa powder you thankfully didn’t forget goes in.
This is also where we chose to add in our extra chocolate. Mmm, lots and lots of yummy extra chocolate.
All that will become the chocolate part of the cake that gets swirled in and gains that swirled or marbled pattern within the cake.
Just take a regular butter knife and pull it through your chocolate layer, melding it with the cake batter, being careful not to blend them too much, or else it will all just meld together while baking. Also, try not to drag the knife directly on the bottom of the pan.
Aaaand we’re ready to bake this bad boy!
Even though the word “sweet” is in the recipe title, this wasn’t an overly sweet loaf/cake. A lot of times we’ll reduce the sugar in recipes, but this time we left it as is and thought the sweetness level turned out well. We did have a little trouble getting one loaf out of its pan, but it eventually came out in the end. The chunks of chocolate did exactly as hoped by adding a little extra something and are especially good once the cake has fully cooled. Easy, really tasty and chocolatey – what more could you want?
Chocolate Sweet Cream Marble Cake
adapted slightly from Chocolate & Sweet Cream Marble Loaf by Lindsay at Pinch of Yum
- 1 1/4 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 can sweetened condensed milk
- 1/3 cup milk
- 1 beaten egg
- 1/3 cup melted butter
- 1 tablespoon cocoa powder
- 2 ounces chocolate (such as Ghirardelli), chopped into chunks
Preheat oven to 325. Grease a loaf pan with plenty of nonstick spray, or you can butter and then flour it instead .
Sift the flour, baking soda, baking powder, salt, and sugar together in a medium bowl.
Add the vanilla, sweetened condensed milk, milk, egg, and melted butter. Stir until just combined.
Pour the batter into the prepared loaf pan, reserving about 1/2 a cup of the batter.
Mix the cocoa powder and the chopped chocolate with the remaining 1/2 cup batter and stir until combined. Pour the chocolate batter over the regular batter and marble with the tip of a knife, making “s” motions throughout the batter until the two batters are swirled together in a nice pattern. Be careful not to drag your knife to the bottom of the pan.
Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool for about thirty minutes on a wire cooling rack, run a knife around the edges to help loosen it and invert the loaf onto a plate. If the loaf does not want to come right out, let it rest upside down on the plate, tapping the bottom of the pan a little to encourage it to come out. Once cake releases, turn it right side up again, allow it to fully cool, then slice and serve.
As noted above, we had a little trouble getting one loaf (we doubled the recipe) out of the pan and it seemed the chocolate chunks are what was sticking. Hence the need to make sure you really grease your loaf pan very well!