Vanilla Chocolate Marble Mini Loaves
Vanilla Chocolate Marble Mini Loaves | Instead of making cupcakes make mini loaves! These cute little loaves are chalked full of flavor! From the dark chocolate cake to the frosting your guests will love this addition to your dessert table.
This recipe also works as a regular size loaf. You can make either 19 mini loaves or 2 (9×5) loaves. If you choose to freeze the loaves don’t add the frosting until ready to serve. I originally found this recipe in the current BHG Fall Baking magazine and fell in love with the idea of swirling a rich chocolate batter with a delicious vanilla batter. The recipe was originally published in 1953 in the BHG New Cookbook. I love using vintage recipes. Like the staff in the test kitchen I too love the ultra rich chocolate frosting and I know you will too!
What better way to show case these little beauties then to add them to your Thanksgiving Dessert or Brunch Table! You might also like to drop them in party cellophane bags and hand them out as party favors. One of my favorite ways to give quick breads is in a themed gift basket.
Vanilla Chocolate Marble Mini Loaves
Ingredients
For the Chocolate Marble Loaves
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shortening
- 2 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 6 large eggs, room temperature
- 1 1/3 cups milk
- 2 ounces unsweetened chocolate, melted
- 4 tablespoons warm water
- 1/2 teaspoon baking soda
For the Chocolate Frosting
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, cut into chunks
- 2 cups confectioners' sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
For the White Chocolate Frosting
- 2 tablespoons unsalted butter
- 2 ounces white chocolate, cut into chunks
- 2 cups confectioners' sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
Instructions
For the Chocolate Marble Mini Loaves:
Preheat oven to 350°. Spray 19 mini loaf pans with non stick cooking spray; set aside.
In a medium bowl add the flour, baking powder and salt. Whisk together.
In a large mixing bowl add the shortening, sugar and vanilla. Beat until light and fluffy. Add eggs one at a time, making sure each is fully incorporated into the batter. Alternate adding the flour mixture and the milk. Beat until combined. Remove 2½ cups of the batter into a bowl.
In a separate small bowl mix together the chocolate, water and baking soda. Add to the 2½ cups of batter, stir to combine. This is the chocolate batter for the marble cake.
Using a separate small spoon for each batter, alternately drop spoonfuls (about 1½ tablespoons per scoop)of the plain and chocolate batters into the prepared pans. Using a thin tool (I used a chop stick)gently cut through batter to swirl them together (do not over mix).
Place mini loaf pans on a baking sheet. Bake 25 minutes or until a toothpick inserted into the center comes out clean. Cook in cake pans for 5 minutes. Remove and cool on a wire rack. Frost half with the chocolate frosting and the other half with the white chocolate frosting.
For the Full Size Loaves:
Bake 45 to 50 minutes or until a wooden toothpick inserted into the center comes out clean. Frost one of the loaves with the chocolate frosting and the other with the white chocolate frosting.
For the Chocolate Frosting:
In a medium saucepan melt the butter and chocolate. Take off the heat; add the confectioners' sugar, water and vanilla. Stir until smooth.
For the White Chocolate Frosting:
In a medium saucepan melt the butter and chocolate. Take off the heat; add the confectioners' sugar, water and vanilla. Stir until smooth.
Notes
MORE THANKSGIVING DESSERTS FOR YOUR DESSERT TABLE
BROWN BUTTER PECAN CUPCAKES 2. SWEET APPLE DUMPLINGS 3. PECAN PIE BARS
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Can unsalted butter be uses in place of the shortening?
Hi Jane, Yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap.