Chocolate marble cake

Special equipment • electric mixer • 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan

SERVES 8–10

1½ cups self-rising flour

1 tsp baking powder

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

1 tsp vanilla extract

1–2 tbsp milk

1 tbsp unsweetened cocoa powder

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom of an 8½ x 4½ x 2½in (21 x 11 x 6cm) loaf pan with parchment paper. Sift the flour and baking powder into a large mixing bowl, and then add the butter, sugar, eggs, and vanilla. Beat with an electric mixer until well blended. Beat in enough milk so that the batter drops off easily from the beaters.

2 Spoon half of the mixture into a second bowl and mix in the cocoa powder. Layer the two batters alternately into the pan and swirl with a knife or skewer, making a figure-8 pattern to create the marbled effect.

3 Bake for 55 minutes or until risen and firm to the touch. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.

Cook’s Notes:

The marbled appearance of the cake depends on how carefully you swirl the two mixtures together. The more you swirl, the more intricate the pattern will be.

Chocolate marble cake