Are you ready to indulge in a cake that beautifully combines the best of both worlds? This Marble Loaf Cake with Chocolate Pecan Topping is the perfect marriage of rich chocolate and light vanilla flavors, swirled together to create a stunning pattern in every slice. Topped with a luscious chocolate glaze and crunchy pecans, this cake is not just a treat for the taste buds but also a feast for the eyes. Let’s get baking!
Ingredients
For the Marble Loaf Cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup hot water
For the Chocolate Pecan Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
Instructions
Prepare the Marble Loaf Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Alternate Flour and Milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Prepare Chocolate Batter: In a small bowl, mix the cocoa powder with the hot water until smooth. Take half of the batter and mix it with the cocoa mixture to create the chocolate batter.
- Create the Marble Effect: Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan. Use a butter knife to gently swirl the batters together, creating a marbled effect.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
Make the Chocolate Pecan Topping
- Melt the Chocolate: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth.
- Add Pecans: Stir in the chopped pecans until evenly coated with the chocolate.
- Top the Cake: Once the cake is completely cooled, pour the chocolate pecan topping over the top of the loaf. Let the topping set before slicing.
Notes
- Swirl Technique: For a more defined marble effect, don’t over-swirl the batters together.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Variations: You can substitute walnuts or almonds for the pecans, or even add a touch of cinnamon to the chocolate batter for an extra flavor twist.
FAQs
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use one that’s designed for baking.
What if I don’t have heavy cream? You can substitute with half-and-half or whole milk, but the glaze may be slightly thinner.
How do I keep the cake moist? Avoid overbaking the cake, and make sure it’s stored in an airtight container to retain its moisture.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Marble Loaf Cake with Chocolate Pecan Topping, don’t hesitate to reach out! I’m here to help you create a dessert that will impress your family and friends.
For more cake recipes, check out our other delicious cakes.