Step 1

Prepare your Loaf pan Whisk egg in a separate bowl then slowly mix in while your Electric hand mixer is on.

Step 2

Preheat oven to 175 C / 347 F

Step 3

In a bowl beat sugar with room temperature, soft butter with an Electric hand mixer (or stand mixer) for few minutes until fluffy

Step 4

Mix in egg, small amount at a time, and whip the mixture for another minute

Step 5

Add yogurt in and mix in vanilla

Step 6

Sift the dry ingredients for the vanilla part together (flour, baking powder, salt)

Step 7

Sift the dry ingredients for the chocolate part together into a different bowl (flour, cocoa powder, baking powder, salt)

Step 8

Divide the wet ingredients into two and Prepare the vanilla cake butter by gently folding the flour, baking powder, salt mixture into one of the wet ingredients.

Step 9

Prepare the chocolate batter by gently folding the flour, cocoa powder, baking powder, salt mixture into the other wet ingredients.

Step 10

Fill a piping bag with your chocolate cake batter, another one with your vanilla cake batter and pipe the cake batters into your prepared Loaf tin by alternating between the vanilla and chocolate cake batter

Step 11

To create the marble effect grab a knife and make some zigzag movement in the pan. Make sure that you do not over mix the cake batters, or they might melt together

Step 12

On top of the cake apply a very thin butter line (with the help of a pastry bag)– this will help the Loaf cake to open up nicely and evenly

Step 13

Bake for 45 min or until skewer inserted comes out clean

Step 14

Towards the end of the baking time make the syrup: boil water and sugar in a saucepan until slightly thickens and reaches syrup consistency

Step 15

Once loaf is baked, pour the warm syrup over in a few stages, this is the drizzle stage. The syrup will sink in. Let the cake cool few minutes in the tin and move it onto a cooling rack.

Step 16

Chill the cake 1h in the fridge before glazing (or 15 minutes in the freezer)

Step 17

Place Callebaut Dark Chocolate (callets) or your chosen finely chopped high quality chocolate into a bowl, melt in microwave stirring every 30 seconds

Step 18

When chocolate is melted (temp reached 45C-50C / 45C-50C / 113F - 122F) mix in oil, heat the mixture up again to 45C / 113F then cool it down to about 25C / 77F by stirring

Step 19

Mix in hazelnut

Step 20

When glaze on right temperature (25C / 77F) pour it over the chilled cake, then pop it back to the fridge for a minute, the glaze will set quickly

Step 21

Store your Marble Loaf for 2-3 days either on room temperature or in the fridge in air-tight container