But a few weeks ago when I was baking for my Mum’s Macmillan Coffee Morning, I decided to step out of my comfort zone and try something new.
Marble cake is what reminds me of my childhood.
It’s delicious, it’s light, it’s moist (sorry!) and the contrast between vanilla and chocolate is truly wonderful. I found a recipe on BBC Good Food and decided to give it a whirl.
This cake is absolutely perfect to bake whilst it’s a chilly afternoon as it will fill the kitchen with incredible smells and it’s also relatively straight forward to make.
I opted to bake it in a loaf tin as well as including chocolate chips into the fold. I decided to make the cake 70% chocolate and so, that’s why the swirl didn’t turn out as well as I had hoped but there’s always next time!
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 3 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- Chocolate chips
- Heat oven to 180C/fan 160C/gas 4.
- Grease a loaf tin and line the bottom with greaseproof paper.
- Whisk together 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract.
- Divide the mixture between two bowls.
- In one bowl, stir in 2 tbsp cocoa powder as well as a handful of chocolate chips.
- Take a spoon and use them to alternately dollop the chocolate and vanilla cake mixes into the tin.
- Take a skewer and swirl around the mixture a few times to create the marbled effect.
- Bake the cake for 45-55 minutes.