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Chocolate Marble Bread with Ganache
Recipe Summary
Yield: Makes one 8 1/2-inch loaf
Ingredients
Ingredient Checklist
8 ounces (2 sticks) 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 ounces semisweet chocolate, coarsely chopped
2/3 cup plus 2 tablespoons sugar
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
Cook's Notes
Bread can be stored in an airtight container at room temperature, up to 2 days.
Gallery
Chocolate Marble Bread with Ganache
Recipe Summary
Yield: Makes one 8 1/2-inch loaf
Gallery
Chocolate Marble Bread with Ganache
Chocolate Marble Bread with Ganache
Chocolate Marble Bread with Ganache
Recipe Summary
Yield: Makes one 8 1/2-inch loaf
Recipe Summary
Yield: Makes one 8 1/2-inch loaf
Yield: Makes one 8 1/2-inch loaf
Makes one 8 1/2-inch loaf
Ingredients
Ingredients
- 8 ounces (2 sticks) 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 ounces semisweet chocolate, coarsely chopped
- 2/3 cup plus 2 tablespoons sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
Directions
Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
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.
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.
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.
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.
Cook's Notes
Bread can be stored in an airtight container at room temperature, up to 2 days.
Cook’s Notes
Bread can be stored in an airtight container at room temperature, up to 2 days.
Reviews (12)
Add Rating & Review
87 Ratings
5 star values:
13
4 star values:
5
3 star values:
32
2 star values:
30
1 star values:
7
Load More Reviews
Reviews (12)
Add Rating & Review
87 Ratings
5 star values:
13
4 star values:
5
3 star values:
32
2 star values:
30
1 star values:
7
Add Rating & Review
87 Ratings
5 star values:
13
4 star values:
5
3 star values:
32
2 star values:
30
1 star values:
7
87 Ratings
5 star values:
13
4 star values:
5
3 star values:
32
2 star values:
30
1 star values:
7
87 Ratings
5 star values:
13
4 star values:
5
3 star values:
32
2 star values:
30
1 star values:
7
- 5 star values:
- 13
- 4 star values:
- 5
- 3 star values:
- 32
- 2 star values:
- 30
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
11/30/2010
I've made this several times and everybody loves it. The only variable is sometimes i change the type of chocolate i use. I buy the chips not blocks and melt them down, it makes a difference in the flavor. I've used semi-sweet, milk, and dark chocolate and each tasted. if you are aiming for sweet don't use bitter chocolate, the sugar doesn't combat that enough.
Martha Stewart Member
Rating: Unrated
10/17/2010
I won't make this recipe again. Dense , texture and flavour was off.
Martha Stewart Member
Rating: Unrated
02/22/2010
I would like to make this recipe; but you do mention when you melt the chocolate if it should be cold or it does not matter. Also need to know if bitter chocolate does make a different for this cake.
Please adv
Martha Stewart Member
Rating: Unrated
02/14/2009
This just didn't turn out right. It came out too floury and not sweet. Not a repeat recipe.
Martha Stewart Member
Rating: Unrated
01/16/2009
I made this for a holiday gathering and everyone loved it. I Will be making it again for SuperBowl Sunday. Ganache was a little runny but was still delicious. bj
Martha Stewart Member
Rating: Unrated
01/01/2009
When and how do you put the coin in the bread? The recipe looks great, but I was expecting the instructions to include the 'lucky coin' info.
Martha Stewart Member
Rating: Unrated
11/24/2008
sounds great!
Martha Stewart Member
Rating: Unrated
10/23/2008
this was the best.def for the chocolate lover. It turned out just like in the picture which was awesome.
Martha Stewart Member
Rating: Unrated
08/17/2008
DEAR TRY: THEY MUST HAVE FIXED THE PROBLEM, AS IT NOW PRINTS AND SHOWED UP ON MY COLLECTION. GOOD LUCK.
Martha Stewart Member
Rating: Unrated
07/08/2008
I've made this Marble Bread already and it's very good! Looks just like the one in the picture when done.
Martha Stewart Member
Rating: Unrated
05/28/2008
I didn't try printing, but it saved just fine. This looks really good. I will try this soon.
Martha Stewart Member
Rating: Unrated
04/06/2008
The receipe won't print nor will it show up after it's saved to your collection
Martha Stewart Member
Rating: Unrated
11/30/2010
I've made this several times and everybody loves it. The only variable is sometimes i change the type of chocolate i use. I buy the chips not blocks and melt them down, it makes a difference in the flavor. I've used semi-sweet, milk, and dark chocolate and each tasted. if you are aiming for sweet don't use bitter chocolate, the sugar doesn't combat that enough.
Rating: Unrated
Rating: Unrated
10/17/2010
I won't make this recipe again. Dense , texture and flavour was off.
Rating: Unrated
02/22/2010
I would like to make this recipe; but you do mention when you melt the chocolate if it should be cold or it does not matter. Also need to know if bitter chocolate does make a different for this cake.
Please adv
Rating: Unrated
02/14/2009
This just didn't turn out right. It came out too floury and not sweet. Not a repeat recipe.
Rating: Unrated
01/16/2009
I made this for a holiday gathering and everyone loved it. I Will be making it again for SuperBowl Sunday. Ganache was a little runny but was still delicious. bj
Rating: Unrated
01/01/2009
When and how do you put the coin in the bread? The recipe looks great, but I was expecting the instructions to include the 'lucky coin' info.
Rating: Unrated
11/24/2008
sounds great!
Rating: Unrated
10/23/2008
this was the best.def for the chocolate lover. It turned out just like in the picture which was awesome.
Rating: Unrated
08/17/2008
DEAR TRY: THEY MUST HAVE FIXED THE PROBLEM, AS IT NOW PRINTS AND SHOWED UP ON MY COLLECTION. GOOD LUCK.
Rating: Unrated
07/08/2008
I've made this Marble Bread already and it's very good! Looks just like the one in the picture when done.
Rating: Unrated
05/28/2008
I didn't try printing, but it saved just fine. This looks really good. I will try this soon.
Rating: Unrated
04/06/2008
The receipe won't print nor will it show up after it's saved to your collection
All Reviews for Chocolate Marble Bread with Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Marble Bread with Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
