Chocolate Marble Cake
Marble cake is a classic childhood cooking memory. Whether using lurid colors for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat.
PREP: 15 MINS | COOK: 55 MINS | SERVES: 8
Ingredients
225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
Method
Heat oven to 180 degree C. Grease a medium size cake tin and line the bottom with a grease proof paper. Put all the ingredients (except the cocoa powder) into a food processor and whiz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 45-55 mins until a skewer inserted into the center comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
