Sourdough Marble Cake
With enchanting black and white whirls, and a charming cracked top, this cake makes an immediate impression. But it doesn't just look enticing, the balance of chocolate, vanilla, sourdough, and (if you like) pecans, creates a well-balanced taste sensation. The chocolate batter is made from the vanilla, so you only need to make one batch of batter for this easy loaf cake.
Ingredients
- Butter or nonstick spray, for pan
- 2 large eggs
- 110 grams (½ cup) vegetable or canola oil
- 125 grams (½ cup) sourdough discard 100% hydration
- 5 grams (1 tsp) vanilla extract
- 180 grams (¾ cup) milk plus additional 30 grams (2 tbsp) for chocolate batter
- 178 grams (1¼ cup) all purpose flour
- 150 grams (¾ cup) granulated sugar
- 6 grams 1½ tsp baking powder
- 3 grams (½ tsp) baking soda
- 3 grams (½ tsp) salt
- 57 grams (½ cup) pecans (optional) chopped
- 28 grams (⅓ cup) cocoa powder
Instructions
- Preheat oven to 350°. Line a 9”x5” loaf pan with parchment or grease with butter or nonstick spray.
- In a medium bowl combine eggs, oil, sourdough discard, vanilla, and 180 grams (¾ cup) milk. Whisk until evenly combined. Set aside.
- In a large bowl mix or bowl of a stand mixer combine flour, granulated sugar, baking powder, baking soda, and salt.
- Add wet ingredients into dry ingredients and stir until combined (leave batter a bit lumpy). Mix in pecans, if using.
- Pour about half (roughly 1½ cups) of the batter into a separate bowl. Add 30 grams (2 tbsp) milk and the cocoa powder. Mix until incorporated.
- Pour about half of the vanilla cake batter into the bottom of the loaf pan. Top with about half of the chocolate batter, then the remaining vanilla batter, and, finally, the remaining chocolate batter.
- Run a butter knife all the way through the batter in a tight zigzag pattern, starting from one of the short ends of the pan. Next run the knife down the length of the pan 2-3 times.
- Bake for 50-60 minutes or until a long toothpick or skewer inserted in the center comes out clean and internal temperature is 210°. Allow to cool in the pan for about 10 minutes then remove from pan and cool completely on a wire rack.
Notes
Store in an airtight container for up to 5 days. Refrigerate (or freeze) for longer storage.