Dessert

Coffee and cream marble loaf cake with whipped coffee ganache

Name: Coffee and cream marble loaf cake with whipped coffee ganache recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 115g unsalted butter, softened; 300g caster sugar; 60ml vegetable oil; 3 large eggs, at room temperature; 120g sour cream; 215g plain flour; 40g cornflour; 1 tsp baking powder; 1/4 tsp bicarb soda; 30.00 ml instant coffee granules; 2 tsp dark cocoa; 20.00 ml boiling water; 125ml thickened cream; 180g white chocolate, chopped; 30.00 ml espresso; 25g unsalted butter, chopped

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30m

1h 20m

Coffee and cream marble loaf cake with whipped coffee ganache — Brett Stevens

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by Lucy Nunes

Delicious Team

Sep 08, 2026

Marble cakes are always fun to make, as you never know what each slice will turn out looking like. The ganache does need a bit of planning, as it needs to chill for a few hours before being whipped. But if you absolutely can’t wait that long, the loaf is also perfectly delicious on its own.

You’ll need to start the ganache at least 5 hours ahead, or the day before, and you’ll need an 11.5cm x 20cm (base), 9cm-high loaf pan.

115g unsalted butter, softened
300g caster sugar
1/4 cup (60ml) vegetable oil
3 large eggs, at room temperature
1/2 cup (120g) sour cream
215g plain flour
40g cornflour
1 tsp baking powder
1/4 tsp bicarb soda
1 1/2 tbs instant coffee granules
2 tsp dark cocoa
1 tbs boiling water

Whipped coffee ganache

1/2 cup (125ml) thickened cream
180g white chocolate, chopped
1 1/2 tbs espresso
25g unsalted butter, chopped

Method

1.

Start with the ganache. Place the cream and chocolate in a medium saucepan over medium-low heat and stir until melted, smooth and combined. Add espresso and butter and stir until smooth and combined. Transfer to a heatproof bowl and cover with plastic wrap, with the wrap touching the surface of the ganache. Chill for at least 5 hours, or overnight.
2.

Preheat oven to 180°C/160°C fan-forced. Grease an 11.5cm x 20cm (base), 9cm-high loaf pan and line with baking paper, with 2cm paper overhanging on each side.
3.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and creamy, scraping down side of bowl occasionally. Add oil and beat until combined. Add eggs, one at a time, beating until combined between each addition. Add sour cream and stir until combined. Sift over the flour, cornflour, baking powder and bicarb and stir until combined. Spoon half the batter into a medium bowl and set aside. Mix instant coffee, cocoa and boiling water in a small bowl until smooth, then add to one of the batches of batter and stir to combine.
4.

Spoon the plain batter into the prepared pan, then spoon the coffee batter over the top. Using a fork, twirl the batter in a circular motion down half of one long side to create a marble effect. Repeat with other side. Bake for 1 hour 10 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then use baking paper to lift cake out of pan and cool completely on the wire rack.
5.

In a stand mixer fitted with the whisk attachment, whisk the chilled ganache until soft peaks (do not overwhip or it will seize). Spread ganache over loaf and serve cut into slices.