Finest self Raising Flour

EASY CHOCOLATE MARBLE CAKE

Finest Self Raising Flour

This sponge cake is made by the creaming method where soft butter is beaten with caster sugar until very light in colour and texture, then the eggs gradually beaten in; an electric whisk or mixer saves time and work. After the flour is worked in, the cake mixture is divided in two and cocoa added to one portion. The two mixtures are swirled together in the tin. After baking you can leave the cake plain or add a simple melted chocolate topping - choose your favourite chocolate - white, milk or dark.


Preparation time: 20 minutes
Baking time: 1 hour


Makes one large loaf cake - cuts into 12

For the cake

  • 225g unsalted butter, very soft
  • 225g caster sugar
  • 1/2 teaspoon vanilla essence
  • 4 large free-range eggs, at room temperature, beaten to mix
  • 225g Marriage’s Finest Self Raising flour
  • 3 tablespoons cocoa powder
  • 2 tablespoons milk, at room temperature

For the topping (optional)

  • 100g chocolate - white, milk or dark
  • 25g unsalted butter, soft
  • Extra chocolate for sprinkling
  • 1 large loaf tin, 900 (about 26 x 13 x 7cm/10 11/4 x 51/2 x 3 inch) greased and base-lined


Heat the oven to 180°C/350°F/Gas Mark 4.
Put the soft butter, sugar and vanilla essence into a mixing bowl, or the bowl of a food mixer.

Beat thoroughly with an electric whisk, mixer or a wooden spoon until the mixture becomes very pale in colour and light in texture. Scrape down the sides of the bowl then gradually beat in the egg mixture, beating well after each addition and adding a tablespoon of the weighed flour with each of the last two additions of egg. Sift the
flour onto the mixture and gently fold into the mixture using a large metal spoon. Spoon half of the mixture into another bowl and set aside. Sift the cocoa into the remaining portion of cake mixture, add the milk and whisk or beat again until just combined.

Put alternate spoonfuls of the two mixtures into the prepared tin until both bowls are empty. Bang the tin on the
work surface to knock out any air pockets, then use the handle of a teaspoon or a chopstick to swirl the two mixtures together. Bake in the heated oven for about 1 hour or until a skewer inserted into the centre of the cake comes out clean. Run a round-bladed knife around the inside of the tin to loosen the cake then gently turn out onto a wire rack and leave to cool.

To make the topping: chop or break up the chocolate then put into a heatproof bowl. Set the bowl over a pan of steaming hot water and leave to melt gently - white chocolate melts at a very low temperature so watch it carefully and be ready to remove the bowl from the pan of water. Remove the bowl from the pan and stir in the butter. Leave until thickened and almost set, then spread over the cake. Sprinkle over extra chocolate in a contrasting colour - you can either grate it or use a vegetable peeler to make thin shards of chocolate. Leave until firm before cutting. Store in an airtight container and eat within 5 days.

Easy Chocolate Marble Cake