It's really easy to create the lovely, swirling pattern with this eggless marble cake. Bake a loaf of this marble cake for your afternoon tea. It’s a great choice if you just can’t choose between a classic chocolate cake and vanilla sponge, as in this recipe you get the best of both. Whip it up if you’ve got friends coming over and enjoy it with a cup of tea for the perfect afternoon treat.
Ingredients
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar
- 1 vanilla pod
- 75g (2¾ oz) chocolate e.g. Galaxy
- 1tsp cocoa powder
- 4 eggs, beaten
- 225g (8oz) self-raising flour
You'll also need:
- 900g (2 lb) loaf tin
WEIGHT CONVERTER
Method
- To make this chocolate cake, preheat the oven to 180°C (360°F, gas mark 5). Lightly grease and base line a loaf tin.
- Melt the chocolate in a small bowl over simmering water but don't let the water touch the bowl. Leave to cool slightly.
- Place the butter and sugar in a large bowl. Split the vanilla pod and scrape out the seeds then add these to the butter and sugar. Cream the ingredients together until light and fluffy.
- Gradually add the beaten egg, a little at a time, using a little flour to help if the mixture starts to curdle.
- Fold in the flour then spoon half the mixture into another bowl.
- Fold the melted chocolate and cocoa powder into one bowl of mixture.
- Spoon alternate spoonfuls of each mixture into the loaf tin. When all the mixture has been used, drag a knife through the mixture to give a marble effect when it is cooked.
- Bake for 1 hr 15 mins until a knife inserted into the cake comes out clean.
- Remove from the tin and leave to cool on a cooling rack.
Top Tip for making Eggless marble cake with chocolate
Top tip: An easier way to melt chocolate: 'Just break it up and put it in the microwave on a low or defrost setting for a few minutes, stirring halfway through.'
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