Chocolate marble loaf!

chocolate, marble, loaf, cake, recipe, blog, blogger, uk, food, lifestyle, baking

chocolate, marble, loaf, cake, recipe, blog, blogger, uk, food, lifestyle, baking

chocolate, marble, loaf, cake, recipe, blog, blogger, uk, food, lifestyle, baking

chocolate, marble, loaf, cake, recipe, blog, blogger, uk, food, lifestyle, baking

I don’t know about you but I have a to bake list. Much like a to do list but for things that I need to bake. This has been at the top for a long while and last Sunday I had a spare day to bake this beauty. You may have seen me on Twitter  asking why marble cakes had so many eggs in it. I’ve since worked out why. This cake is so deliciously moist (I can’t stand that word, but it describes it so well) and the rise of the cake is incredible. Four eggs are needed.

If you watched the Great British Bake Off you’ll know that taking on one of the judges recipes is no meant feat. So I was feeling rather pressured making a recipe by the Queen of baking herself, Mary Berry. And to make things a lot worse I tweaked the recipe too! But the changes I made are for the better, I hope, sorry Mary if your reading this! 
Adapted from Mary Berry’s chocolate and vanilla marble loaf cake.
For the cake
225g (8oz) butter, softened 
225g (8oz) caster sugar 
275g (9¾oz) self-raising flour 
2 level tsp baking powder 
4 large eggs 
2 tbsp milk 
½ tsp vanilla extract 
2½   level tbsp cocoa powder 
2½ tbsp hot water
Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease a 900g (2lb) loaf tin. Line with a wide strip of non-stick baking parchment to go up the wide sides and over the base.
Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. I used the checkerboard technique!
 Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
Enjoy!
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