A few days ago I posted a photograph on Twitter of a very delicious Marble Cake that I had made. I then received a load of comments asking for the recipe so I thought I would share it with you today.
Ingredients for the sponge:
225g unsalted butter
225g caster sugar
225g self-raising flour
3 tablespoons cocoa powder
2 tablespoons milk
Ingredients for the topping:
100g dark chocolate
50g white chocolate
40g unsalted butter
Method for the sponge:
Preheat the oven to gas mark 4 / 180c (160c for a fan assisted oven)
Line the base of a loaf tin with greaseproof paper. (The loaf tin I used was roughly 26x12x7)
In a large bowl cream together the 225g unsalted butter with 225g caster sugar. I used an electric whisk for this and also made sure I had taken the butter out of the fridge to soften before using it.
Add the eggs 1 at a time and beat into the mixture after you’ve added each one. The mixture should then be light and fluffy.
Sift the self-raising flour into the mixture and mix together. I always do this in stages by putting in half the flour and mixing and then the other half. This helps prevent a flour explosion!
Now that your sponge mixture is complete you need to take half of it and move it into another dish and leave it to one side. With the remaining half of the sponge mixture; add in the cocoa powder and milk and mix together. This will create the chocolate half of the sponge for creating the marble effect.
Using 2 spoons, put alternate spoonfuls of the two mixtures that you have created into the baking tin. Once this is complete take the handle of a spoon and gently swirl the two mixtures together to create a swirled effect.
Pop the cake into the oven to bake. Mine took around 60 minutes but make sure you check it’s fully cooked. I always do this by sticking a knife through the centre of the cake; if it comes out clean then it’s cooked. If it’s not then it needs a little longer.
Leave the cake to cool.
Method for the topping:
Melt 100g of dark chocolate in the microwave; it’ll take roughly 1 minute. Make sure to keep stirring the chocolate throughout the 1 minute to prevent it from burning.
Once the chocolate is melted; add 20g of unsalted butter to the chocolate and mix together. Make sure the butter is softened and at room temperature. Once this is mixed together it’ll thicken the chocolate up to spread over the top of the cake.
Now do the same with the white chocolate – melt, add the 20g of butter and mix.
spread the dark chocolate over the cake and then using a teaspoon; drizzle the white chocolate over the top.
Use the handle of a spoon to swirl the chocolate together.