Chocolate Marble Bread Recipes

CHOCOLATE MARBLE BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs, beat on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a lightly floured surface.; cover and let rest for 10 minutes. Roll white dough into a 20x10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer. , Roll up jelly-roll style, starting with a long side; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes. , Bake at 350° for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. For glaze, combine sugar and milk; drizzle over bread. Sprinkle with walnuts.

CHOCOLATE MARBLE BREAD WITH GANACHE

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
• Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
• Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
• Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
• Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour.

CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
• In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
• Pour half of the wet ingredients, about 2 cups, into a medium bowl.
• In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
• In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
• Fold the dry ingredients into the remaining bowl of wet ingredients.
• Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
• Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
• Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
• Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
• Enjoy!