Did you know that if you put coffee in a loaf your life will improve significantly?
It does, it science…
I have been wanting to make a marbled loaf for a long time and for some reason I have been sitting on this recipe for a while, not sure why!
The base recipe for this bread is very easy and it is one that I have used before, what makes this bread special is the marbling and the combination of all the lovely flavours. I will not bore you with the basic ingredients for this and I will go straight to the marbling which is super easy to make!
This is how I made it
Once the loaf batter is done, it’s time to divide it in 2 bowls, each of them with approximately 200 gr of batter, the exact amount does not matter that much as long as it is divided evenly, so if for some reason your batter is not that heavy, simply pour less per bowl.
Once that is done, it is time to prepare the flavours, start with the vanilla one which is as simple as adding vanilla flavour to the batter and mixing.
Then, melt 60 gr of dark chocolate and set it aside for a few minutes to cool down slightly. Straight after that, take 1 and 1/2 tsp of coffee granules and mix them with 2 tsp of boiling water, mix well until it dissolves, we want it to be slightly thick, not to watery. Set aside as well to cool down slightly. Please note that if your really like coffee you can add more, that will intensify the flavour, I like a mild taste, but feel free to add more if that is what you like.
While the coffee is cooling down, add the melted chocolate to another bowl of batter and mix well. Then, repeat the process with the coffee.
Once you have the three flavours ready, take a loaf pan and with a spoon or an ice cream scoop (use one for each flavour) start scooping the batter into the tin. For the first layer, I imagined 3 long rows in the tin and on each of the side rows I scooped one flavour at a time, so vanilla, chocolate, vanilla, chocolate and so on. Then, scooped the coffee batter along the middle.
Then, for the second layer, simply repeat the process but changing the flavour layout. I did chocolate (so it was above the vanilla on the first layer), coffee (above the chocolate) and then vanilla in the middle above the coffee. Lastly, take a skewer or a knife and swirl the batter, I did it with mine about 5 times to make sure the flavours were mixing. Top with a bit of sugar and cook for approximately 45 to 50 minutes until an inserted skewer comes out clean.
Once ready, let it cool down and enjoy the beautiful shapes! The moment you cut it is always so exciting as you never know what you are going to get.
… and enjoy!
Vanilla, Chocolate & Coffee Marbled Loaf
- 113 gr of butter
- 100 gr of sugar (plus a bit extra for sprinkling)
- 120 ml of greek yoghurt
- 3 eggs
- 192 gr of flour
- 1 and 1/2 tbsp of baking powder
- 2 tbsp of vanilla extract
- 60 gr of dark chocolate melted
- 1 and 1/2 tsp of coffee granules
- 2 tsp of boiling water
- Preheat the oven to 180 degrees.
- In a bowl, beat together the butter and the sugar until combined.
- Add the greek yoghurt and mix again.
- Add the eggs, one at a time until combined.
- Add in the flour and the baking powder and mix until combined.
- Divide the batter equally into 3 bowls, each of mine were approximately 200 gr each.
- Start off with the vanilla one, add the 2 tablespoons and mix well. Set aside.
- Melt the chocolate and set aside to cool down slightly.
- In the meantime, mix the coffee granules with the boiling water, the mix should be slightly thick and not too runny. Set aside to cool down slightly.
- Take the melted chocolate and mix it with another one of the batters. Repeat the process with the coffee.
- Transfer the batter into a loaf tin. With a spoon or an ice cream scoop (use one for each flavour) start scooping the batter into the tin. For the first layer, I imagined 3 long rows in the tin and on each of the side rows I scooped one flavour at a time, so vanilla, chocolate, vanilla, chocolate and so on. Then, scooped the coffee batter along the middle.
- For the second layer, simply repeat the process but changing the flavour layout. I did chocolate (so it was above the vanilla on the first layer), coffee (above the chocolate) and then vanilla in the middle above the coffee.
- Take a skewer or a knife and swirl the batter, I did it with mine about 5 times to make sure the flavours were mixing. Sprinkle some sugar over the top.
- Bake in the preheated oven for 50 minutes or until an inserted skewer comes out clean.
2 responses to “Vanilla, Chocolate & Coffee Marbled Loaf”
I tried the recipe. Only change i made was the quantity of sugar. I added abt 150 gms instead of the 100 gms. However the cake turned out very bitter. The coffee added was 2tsp only. Could there be a mistake in the vanilla extract…. isn’t 2 TBSP too much?? I had to throw away the whole cake. Even the texture was too dense….not at all airy. I used a electric mixer for wet ingredients and then folded the dry ingredients with a spatula. Please advise.
Hi Renuka, thank you for your message, sorry to hear the cake didn’t turn out well! That’s very interesting because I have recently made it for a family member and it was all ok. The amount of vanilla if anything makes it runnier as it is more liquid added to the mix. Did you find it to be dense when you added it to the baking tin before putting it in the oven? The chocolate mix tends to get hard as it cools down because of the chocolate, but everything else should be quite runny. I really can’t think why it would be bitter, especially since you added more sugar! The base of the cake itself is a recipe that I use very often and it works all the time!