I didn't have enough butter to make the icing, but it tastes scrumptious all by itself. I had no idea how to achieve the amazing loops of marbling pattern that are apparent in the photograph in 100 Cakes and Bakes, so my cake ended up with blobs and cloud shapes of chocolate and vanilla sponge rather than graceful, patisserie-style swirls, but who cares when it tastes nice? Me, apparently; that's the perfectionist coming out again. This is a very rich cake and I made it in the loaf tin that we use for lemon drizzle cake and lemon poppyseed cake.
Ingredients
225g butter, softened
225g caster sugar
275g self raising flour
2 level teaspoons baking powder
4 large eggs
2 tablespoons milk
Half teaspoon vanilla extract
1 and a half level tablespoon cocoa powder
2 tablespoons hot water
Preheat the oven to 160 degrees. Lightly grease the loaf tin and line wide baking parchment or greaseproof paper. Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended and smooth. Spoon half the mixture into another bowl and set aside. In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, stirring until evenly blended. Spoon the vanilla and chocolate cake batters into the prepared tin at random, until all the mixture is used up. Gently level the surface with a spatula. Bake for 50 minutes to 1 hour until well risen, springy to the touch, and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes before turning out onto a wire rack and removing the baking paper from the cake.
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