Shane Smith's chocolate vanilla marble: Today
Ingredients
A beautifully soft, buttery loaf with rich chocolate swirls and a glossy ganache finish—perfect for tea time or a weekend treat.
Cake
225g caster sugar
3 medium eggs
95ml neutral oil
1 tbsp vanilla extract
170g plain flour
1 tsp baking powder
Pinch of salt
95ml milk
Chocolate Batter
2 tbsp cocoa powder
3 tbsp (45ml) milk
Chocolate Ganache
250g dark chocolate
150ml whipping cream
Method
Preheat oven to 170°C (150°C fan) and line a 2lb loaf tin.
Whisk sugar, eggs, oil & vanilla until just combined.
Sieve in flour, baking powder & salt, mix gently.
Add milk and mix to a smooth batter.
Divide batter: ⅔ in one bowl, ⅓ in another.
Mix cocoa + milk into the smaller portion.
Layer half the vanilla batter, all the chocolate batter, then the remaining vanilla.
Swirl with a knife to create a marble effect.
Bake 55–60 mins until a skewer comes out clean.
Cool in tin 10 mins, then transfer to a rack to cool fully.
Heat cream, pour over chocolate, leave to melt, stir smooth.
Once the cake is cold, pour the ganache over, and let it set before slicing.
Chef's Top Tip:
Don’t over-swirl the batter—just a few gentle turns will give you that perfect marble effect without muddying the colours. Save this recipe for your next bake.
