Ingredients
·
225g butter, softened
·
225g caster sugar
·
4 egg
·
225g self-raising flour
·
3 tbsp milk
·
1 tsp vanilla extract
·
2 tbsp cocoa powder
Method
1.
Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and
line the bottom with a circle of greaseproof paper. If you want to make life
easy, simply put all the ingredients (except the cocoa powder) into a food
processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand,
beat the butter and sugar together, then add the eggs, one at a time, mixing
well after each addition. Fold through the flour, milk and vanilla extract
until the mixture is smooth.
2.
Divide the mixture between 2 bowls. Stir the cocoa powder into
the mixture in one of the bowls. Take 2 spoons and use them to dollop the
chocolate and vanilla cake mixes into the tin alternately. When all the mixture
has been used up (and if young kids are doing this, you’ll need to ensure the
base of the tin is fairly evenly covered), tap the bottom on your work surface
to ensure that there aren’t any air bubbles. Take a skewer and swirl it around
the mixture in the tin a few times to create a marbled effect.
3.
Bake the cake for 45-55 mins until a skewer inserted into the
centre comes out clean. Turn out onto a cooling rack and leave to cool. Will
keep for 3 days in an airtight container or freeze for up to 3 months.
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