This one is a bit of a tea-time favourite and a lunchbox stable – chocolate marble cake.
It’s a simple, no-frills cake which tend to be my favourite type as I have little patience for decorating cakes, though having said that, in the past I have been known to liberally cover this lovely cake in a rich ganache. A ganache with no panache though – totally slapped on without any shame!
The original recipe came from BBC Good Food but I did tweak it a little bit. The recipe also calls for butter but I have used Stork in place of butter sometimes, to no detriment.
Chocolate Marble Cake
225g butter, softened
225g caster sugar
225g self raising flour
3 tbsp milk
1 tsp vanilla extract
3 tbsp cocoa powder
Heat the oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
Beat the butter and sugar together, then add the eggs one at a time, mixing well after each one. Gently fold in the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture equally between two bowls. Take one of the bowls and stir in the cocoa powder. Take two spoons and dollop the cake mixes into the tin alternately, making sure that the base of the tin is evenly covered and when the mixture has all been used up, tap the bottom of the tin gently on the work surface to get rid of any air bubbles. With a skewer, swirl it around the mixture a few times in the tin to create the marbled effect.
Pop the cake in the oven and baked for about 50-60mins, until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool on a wire rack.
I’m sketchy with the timings because baking is not something that can be done to an exact time and I have found on different occasions this cake has needed slightly longer. My advice is to set the time to 45 minutes and then check every 5 minutes from there on.