Cinnamon-Chocolate Marble Loaf, Salted Glaze
Ruby Bhogal (adapted by JojoM)
Buttery cinnamon-spiced marble loaf swirled with black cocoa and finished in a glossy salted milk-chocolate glaze. Tender crumb, café-worthy, perfect with coffee.
🌀 Cinnamon-Chocolate Marble Loaf
A buttery, cinnamon-spiced loaf swirled with ribbons of black cocoa and crowned in a glossy salted milk-chocolate glaze—pure cosy-season indulgence! 🍫✨
The Inspiration
Ruby Bhogal’s bakes always strike the perfect balance between comfort and sophistication, and this loaf is no exception. With warm cinnamon notes running through tender crumb and a striking marble of deep black cocoa, it’s the kind of bake that belongs beside your best coffee mug on a chilly afternoon. ☕️
The Secret to the Perfect Swirl
The key lies in contrast and texture — rich, buttery vanilla batter meeting velvety black cocoa in just the right proportion. Weighing about 300 g of batter for the cocoa swirl helps achieve a clean marbled look. Drag a skewer once top-to-bottom, then side-to-side for that picture-perfect ripple pattern.
Pro Tips for a Tender Crumb 💡
- Bring butter, yogurt, and buttermilk to room temp to avoid curdling.
- Don’t overmix once the flour’s in; just combine until smooth.
- Wrap the loaf in cling film while warm — this locks in moisture and creates that irresistible melt-in-mouth crumb.
The Salted Milk-Chocolate Glaze 🍫
The finishing touch transforms this loaf from home-baked to patisserie-worthy. Warm double cream just shy of boiling, stir in chopped milk chocolate and a pinch of flaky sea salt, and watch it turn into liquid silk. Pour generously, let it cascade, and—if you’re feeling extra—re-glaze for a glossy, café-style finish.
Why You’ll Love It ❤️
- Deep, sophisticated cocoa flavour balanced with cosy cinnamon warmth.
- Moist, buttery crumb that stays tender for days.
- Looks impressive but requires zero special equipment—just a whisk, loaf tin, and some patience.
Serving Ideas
Slice thick, warm slightly, and serve with a scoop of vanilla ice cream or a dollop of crème fraîche. Perfect as a festive loaf or an afternoon treat for guests who appreciate the good stuff. 🎄
🧁 Final Thought
Whether you’re baking this for a weekend brunch or gifting it wrapped in parchment and ribbon, this cinnamon–chocolate marble loaf proves that elegance doesn’t need to be complicated. Simple ingredients, smart technique, and that glossy salted glaze—utter perfection.
Cinnamon-Chocolate Marble Loaf, Salted Glaze
Ruby Bhogal (adapted by JojoM)Buttery cinnamon-spiced marble loaf swirled with black cocoa and finished in a glossy salted milk-chocolate glaze. Tender crumb, café-worthy, perfect with coffee.
Chef's Tips
Bring butter, yogurt and buttermilk to room temperature to prevent curdling.
Weigh 300 g of base batter for the cocoa swirl for even marbling.
Drag a skewer top-to-bottom then side-to-side for a clean marble pattern.
Bake on the middle rack to avoid over-browning.
Wrap the loaf in cling film while warm to lock in moisture.
No cinnamon butter? Use all unsalted butter and add 1/2 tsp ground cinnamon to the dry mix.
Tools Used
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Ingredients
Cake Batter
Cocoa Swirl
Salted Milk-Chocolate Glaze
Instructions
Prep
- 1
Heat oven to 160°C fan (180°C conventional) / 350°F. Grease and over-line a 2lb/900g loaf tin; bake on the middle rack.
Make the Batter
- 1
Beat butter, caster sugar and brown sugar with a paddle until light and fluffy.
- 2
Mix in eggs one by one just until emulsified—do not over-aerate.
- 3
Whisk flour, bicarb, baking powder, salt and cinnamon. Add to the mixer along with yogurt and vanilla; mix on medium just until smooth.
Make the Cocoa Swirl
- 1
In a bowl, whisk cocoa, buttermilk and almond extract to a paste.
- 2
Weigh 300 g of the base batter into the cocoa bowl and fold until just combined.
Marble & Bake
- 1
Scoop batters into the tin in a checkerboard pattern (use a scoop or piping bags).
- 2
Marble with a skewer—drag top-to-bottom, then side-to-side. Tap tin firmly to release air.
- 3
Bake 60–65 minutes until domed and springy; a skewer should come out without wet batter. If needed, bake 5 minutes more.
Wrap & Cool
- 1
Cool 5 minutes in the tin, then transfer and wrap the warm loaf tightly in cling film. Cool to room temperature.
Salted Milk-Chocolate Glaze
- 1
Gently heat cream to just below a boil. Remove from heat, add chocolate and salt, cover 2 minutes, then stir until glossy.
- 2
Cool to lukewarm—thickened but pourable.
Finish
- 1
Set loaf on a rack over a tray. Pour glaze to cover; recycle excess from the tray for a thicker finish. Let set, then slice with a warm knife.
Comments & Reviews
Samir
11/9/2025
Checkerboard scoops gave a beautiful marble. That salted milk-choc glaze is elite.
Ana
11/9/2025
Didn’t have cinnamon butter—added 1/2 tsp cinnamon to the dry mix. Worked perfectly.
Mark P.
11/9/2025
Used regular Dutch cocoa and it was still gorgeous. Coffee-cake vibes for days.
Leah
11/9/2025
Wrapped while warm—game changer. Crumb stayed super tender and the glaze set shiny!
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Nutrition Facts
Serving Size: 1 slice (1/12 loaf)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
