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Marbled chocolate-coffee loaf

Marbled Chocolate-coffee Loaf

We suggest using strong, good quality coffee for the best flavour.

  • Serves 6
  • Less than 1.5 hours



  1. Beat butter and castor sugar together until light, fluffy and doubled in volume.
  2. Add eggs, one at a time, incorporating fully before adding the next.
  3. Stir in vanilla essence and buttermilk.
  4. Sift cake flour, baking powder and bicarb together.
  5. Whisk ⅓ flour mixture into wet mixture, combine well and fold through remaining flour.
  6. Divide batter in half, and stir cocoa powder and espresso through one half.
  7. Place spoonfuls of batter from both the coffee mixture and the plain mixture in a 25cm bread tin, marble with a skewer, without mixing the batter.
  8. Bake at 180°C for 40-50 minutes or until a skewer inserted comes out clean.
  9. Remove cake from bread tin and cool on a wire rack.
  10. Melt dark chocolate and coffee over a bain-marie.
  11. Cool slightly and stir in butter at room temperature.
  12. Spoon ganache over loaf and dust with cocoa powder.
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