A moist and indulgent cake that comes together in no time.
Ingredients
Prep time:10 minutes
Cook time: 45-50 minutes
Makes: 1 x 2lb loaf or 8" round cake
- 180g butter, softened
- 180g caster sugar
- 3 small eggs
- 180g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Method
- Preheatoven 180°C / 160°C fan / gas mark 4.
- Line a 2lb loaf tin or 8" round cake tin.
- Add the butter, caster sugar, eggs, self-raising flour, milk, and vanilla extract to a large bowl or food processor. Mix until smooth and well combined.
- Spoon about one third of the batter into a separate bowl. Sift in the cocoa powder and mix well. If the mixture is a little thick, add 1–2 teaspoons of milk to loosen it.
- Spoon alternate dollops of vanilla and chocolate batter into the prepared tin. Use a skewer or knife to gently swirl the mixtures together. don't overmix or you'll lose the marbled effect.
- Bake for 45–50 minutes, or until risen and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
