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Marble Bread with Ganache Frosting

in Diana's Recipe Book

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Servings: Makes 1 (8 x 4-inch) loaf
This lovely marble loaf is wonderful to serve at an afternoon tea or just for a weeknight dessert. The chocolate ganache frosting dresses it up a bit, so if you want to make it for a more special occasion, that would be fine.

1 cup (2 sticks/8 oz./226g) unsalted butter, softened, plus more for pan
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 teaspoon baking powder
8 oz. semisweet chocolate, coarsely chopped
2/3 cup plus 2 tablespoons granulated sugar
4 large eggs
1/2 cup milk
1/4 cup heavy cream

1. Preheat oven to 350°F/180°C. Butter an 8 x 4 x 2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.

2. Melt 5 ounces of the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

4. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

5. Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

6. Make Ganache:
Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.

Makes 1 (8 x 4-inch) loaf.

Date: November 21, 2006


Reviewer: marilyn
Absolutely elegant. I am so impressed with the exquisite photos and pastry chef quality recipes on this site. One of my all time favorite cookies is here too, the no bake cocoa oatmeal cookie. This is a new favorite site for me!


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