Moist Chocolate And Vanilla Marble Cake Recipe

225g butter softened
225g caster sugar
4 eggs
225g self-raising flour
3 tablespoons milk {1 to 2 tablespoon extra, if needed in a cocoa mixture. This will depend on how thick the mixture will be after adding in the cocoa powder}
1 teaspoon vanilla extract
2 and 1/2 tablespoons cocoa powder
1 and 1/4  teaspoon baking powder

A} Heat oven to 180C/gas 160C/gas 4
B} Grease a baking / cake tin or line the bottom with greaseproof paper, if you are using different baking tin from mine
C} Beat the butter and sugar together, and then add the 2 to 3 tablespoons of flour, 1 to 2 eggs at a time, mixing well after each addition as seen in the video. Repeat this process until all the flour and eggs are used up. Add 1 teaspoon of baking powder {save the 1/4 of baking powder for cocoa mixture later on, milk and vanilla extract, and then mix until the mixture is smooth.
D} Divide the mixture equally between 2 bowls. Stir the cocoa powder and 1/4 teaspoon baking powder into the mixture in one of the bowls, if the mixture is too thick, then  add milk a spoon at a time. Mix well. Take a tablespoon or you can use 2 tablespoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately as seen in the video.
E} When all the mixture has been used up tap the bottom on your work surface to ensure that there aren’t any air bubbles.
F} Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
G} Bake the cake for 45-55 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.
H] Keep the cake in an airtight container for about 3 to 5 days

Written by Farhat

Farhat Abbas

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