Marble Cake

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2 1/2 cups plain flour

1 1/2 teaspoons baking powder

1 3/4 cups castor sugar

250g unsalted butter, melted

4 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 cup cocoa, sifted

Vanilla Icing

1 cup sifted icing sugar

few drops of vanilla extract

2-3 tablespoons water

Chocolate Icing

1 cup sifted icing sugar

1/4 cup sifted cocoa powder

2-4 tablespoons water

Method

  1. Preheat the oven to 180c.

  2. Line a 25cm tin (or a bundt tin as I have used) with baking paper and spry sides with canola spray.

  3. Place all cake ingredients except the cocoa and 1/4 cup of milk in a mixing bowl and blend until smooth.

  4. Pour 3/4 of the cake batter into tin.

  5. With the remaining batter add the sifted cocoa and the 1/4 cup of milk, mix until combined.

  6. Pour this chocolate mixture over the vanilla batter then using a knife swirl the two batters together to create a marble effect. (do not over mix)

  7. Tap lightly on the bench to remove air bubbles and bake for approximately 35-40 minutes depending on your oven.

  8. Remove cake from oven, allow the cake to cool for 10 minutes in tin and then turn out onto a wire cooling rack and cool completely.

  9. Staring with the vanilla icing, mix the vanilla with the icing sugar and then add a tablespoon of water at a time, mixing until you have a pourable consistency. (you may need less water or more)

  10. Spoon the icing over the cooled cake so it runs down the sides.

  11. Now mix the chocolate icing by adding the cocoa to the icing sugar and then add a tablespoon of water at a time, mixing until you have a pourable consistency. (you may need less water or more)

  12. Spoon the chocolate icing over the cake so that it creates a marble effect with the vanilla icing.

  13. Let this set at room temperature before serving.

Anna Roumpanis