Chocolate Marble Loaf
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1/2 cup unsalted butter, slightly softened (114 grams)
1 1/2 cups white sugar (300 grams)
1/2 teaspoon fine salt
1/4 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon vegetable oil
3 large eggs, at room temperature
1 1/2 cups cake flour (180 grams)
1/2 cup heavy whipping cream
3 tablespoons cocoa powder (20 grams)
1 1/2 teaspoons white sugar
pinch of baking powder
1 1/2 tablespoons very hot water
1. Spray an 8"x4" loaf pan with baking spray and line the bottom with parchment.
2. Preheat the oven to 350 F.
3. Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed to combine and then beat on medium speed for 5 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add the eggs 1 at a time, beating on medium speed for 30 seconds after each addition.
4. Add half of the cake flour and mix on low speed until combined. Add the cream & mix again on low speed just until combined. Scrape the bowl. Add the remaining cake flour, mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
5. Measure out 1 cup of the vanilla batter and transfer it to a small bowl. Add the cocoa, 1 1/2 teaspoons sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
6. Pour about half vanilla batter into the pan and then pour half of the chocolate batter down the center. Repeat with the remaining vanilla and chocolate batter, pouring it into the center of the pan creating a sort of bullseye pattern. No need to swirl with a knife or spatula. The batter will marble as it bakes.
7. Bake until a toothpick inserted near the center comes out with a few moist crumbs, 60 to 65 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.