What better aromatherapy than the aroma of chocolate filling your kitchen! If you’ve never made a marble cake before, this is quite an easy recipe to adopt. Originally for cupcakes, it is slightly modified to make one batch of vanilla mix which can divided in half for the alternate chocolate part. To create the marble effect, use a spatula. Create free flowing chocolate swirls by moving your arm around in figure-8’s. Also, the sponge on it’s own tends to be a little dry so we introduced crème fraîche but if you have problem finding that stuff, a pot of plain yogurt will do.
3.88 Ounces (110g) Salted or unsalted butter – softened at room temperature
7.94 Ounces (225g) Castor sugar
2 Large eggs
5.29 ounces (150g) Self-raising flour
4.41 Ounces (125g) Plain or all purpose flour
1/2 Cup (120ml) Whole milk
2.65 Ounces (75g) Creme fraiche
1 teaspoon Vanilla extract
4 tablespoons Coca powder
2 tablespoons Milk
1. Preheat your oven to 350F.
2. Grease an 8-inch round baking tin with butter or vegetable oil.
3. In a large mixing bowl, cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time while the mixer is running.
5. In a different bowl combine the flours.
6. In a jug, mix the milk and vanilla extract.
7. Add 1/3 flour to the butter mixture (step 3).
8. Add 1/3 of the milk to the butter mixture.
9. Repeat step 7 and 8 until all ingredients are incorporated. Be careful not to over mix or risk getting a tough cake.
10. Put 1/2 of the cake batter into the greased tin.
11. With the remaining batter mix in 1/3 cup of cocoa power, two tablespoons of milk and Creme Fraiche.
12. Place small dollops of the cocoa batter on top of the vanilla batter and use a decorating spatula or a butter knife to create swirls throughout the cake for the marble effect.
13. Bake the cake for 35 to 40 minutes.
Marbles cake mixture