- 300g unsalted butter, at room temperature
- 300g golden caster sugar
- 6 eggs
- 150ml whole milk
- 275g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 100g dark chocolate (70% cacao), chopped
- 25g cocoa powder
For this cake I used the standard 2lb loaf tin but you can also use a bundt tin.
1. Pre-heat the oven to 190 °C (electric oven) or 170 °C (fan oven).
2. Butter and flour the cake tin, keep aside.
3. Cream the butter and sugar with a mixer until white and fluffy.
4. Beat the eggs and add one at a time until completely incorporated. Then add the milk (don´t worry if the mix seems curdled!).
5. Divide the mixture between two bowls, one will be used to create the vanilla mixture while the other will be the chocolate mix.
6. Sift the flour and the baking powder.
7. Vanilla mix: Add 150g of flour. Then add the vanilla and the chopped chocolate and fold in carefully.
8. Chocolate mix: Add the remaining 125g of flour and the cocoa powder.
9. Spoon the chocolate mixture into the base creating a slight trough and then smooth the vanilla on top. To make sure to create the marble effect run a table knife through both batters in a swirling motion.
10. Bake for around 50 minutes or until a skewer inserted in the centre comes out clean.
11. Run a knife around the inner and outer edges and leave to cool in the tin for around 30 minutes.
12. Place a plate on top of the tin and invert it. Leave to cool down completely.
This recipe was inspired by the amazing book Baking Bible