Classic marbled bread with a twist: a decadent treat infused with espresso and topped with a silky ganache

Classic marbled bread with a twist: a decadent treat infused with espresso and topped with a silky ganache

This marbled bread perfectly combines the comforting flavors of vanilla and rich chocolate espresso in a beautifully swirled cake. Each slice reveals an artful marbled pattern, making this bread not only delicious but also visually appealing. replaces the word nice with emptypped with a luscious semi-sweet chocolate ganache that complements the subtle coffee notes, this cake offers a sophisticated twist on the traditional marble cake.


Why you'll love it: The espresso enhances the chocolate flavor, adding depth and a touch of sophistication to the bread, while the sour cream ensures a moist and tender crumb. The creamy ganache topping adds a rich finish that makes this bread a perfect choice for coffee breaks, desserts or a special treat to share with friends and family.

Perfect occasion: This marble loaf is ideal for a variety of occasions, from casual get-togethers over coffee to more formal gatherings like brunches or book clubs. It also makes a wonderful birthday and holiday gift, providing a home touch that is both elegant and heartfelt.

Decorating Tips: For an extra touch of elegance, you can sprinkle a little cocoa powder or espresso powder on the ganache once it is set. If you're serving this at a party, consider adding some chocolate shavings or a dusting of powdered sugar for a more festive look.

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For the marbled bread:

  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 eggs, room temperature
  • 1 ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup sour cream, room temperature
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of cocoa powder
  • 2 teaspoons of espresso powder

For the Ganache:

  • 4 oz semi-sweet chocolate, chopped
  • A pinch of kosher salt
  • ½ cup heavy cream


  1. Prepare the oven and the pan:
    • Preheat your oven to 325°F (167°C). Generously butter your cake mold and line it with baking paper for easy unmolding.
  2. Mix the dry ingredients:
    • In a medium bowl, combine flour, baking powder and salt. Set it aside for later use.
  3. Cream Butter and Sugar:
    • In a stand mixer fitted with the paddle attachment, beat the butter on high speed for 1 minute until smooth and creamy. Add the sugar and continue beating on high speed for 4 minutes until the mixture is light and fluffy. Stir in the vanilla extract.
  4. Add the eggs:
    • Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
  5. Add the flour and sour cream:
    • Alternately add the flour mixture and sour cream to the dough, starting and ending with the flour. Mix on low speed until combined after each addition.
  6. Prepare the chocolate-espresso dough:
    • Mix the espresso powder with 1 tablespoon of boiling water. Take half of the paste and mix it with the dissolved espresso and cocoa powder in a separate bowl.
  7. Layer and rotate the pasta:
    • Alternately spoon dollops of vanilla and chocolate batter into the prepared loaf pan using an ice cream scoop. Create a checkerboard pattern then gently swirl with a knife to create a marbled effect. Tap the pan to remove air bubbles.
  8. Cook:
    • Bake for about 70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  9. Prepare the ganache:
    • Bring the heavy cream to a simmer in a small saucepan, then pour it over the chopped chocolate. Let sit for 3 minutes, then stir until smooth. Sprinkle with kosher salt and allow to thicken slightly before spreading on the cooled bread.

Enjoy this delicious marbled bread, a treat that combines classic pastry with a modern twist, making it a must-have for all dessert lovers!

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