This is such a fun cake to make and its not to laborious with a great element of surprise when cutting into it. t = teaspoon T = table spoon
- 250g butter
- 250g caster sugar
- 275 SR flour (extra if needed to make consistency thicker)
- 1 t baking powder
- 5 small eggs or 4 extra large eggs
- 2 T milk
- 1 t vanilla essence
- 2 T cocoa
- 2 T hot water
- Oven : 160°C
- Time : 50 min approx.
- Whiz the butter till soft and then add the caster sugar and whiz till fluffy = main mixture.
- Combine the baking powder and SR flour in a separate bowl = dry ingredients.
- Whisk eggs and add milk and vanilla in another separate bowl = wet ingredients.
- Continue to whiz the main mixture and add about a third of the dry ingredients. When combined add half the wet ingredients. Repeat with another third dry ingredients, then the rest of wet ingredients and then the last third of the dry ingredients = Completed main mixture.
- Split the mixture in to 2 equal parts.
- In a small bowl mix the cocoa and hot water to make a paste and incorporate it into one of the halves giving one dark chocolate mixture and one light vanilla mixture.
- Add more flour if the consistency is to runny.
- In a greased baking tin place a dollop of one of the mixtures in the middle of the tin. ( I used about 1 mixing spoon) Alternating mixtures use the other to dollop another blob on top of the previous blob and continue till there is no mixture left. NB : after a couple of blobs I shake/tap the tin so the mixture spreads out. ( Most methods online show the mixture being piped into the middle but this method seems to work ok for me – a bit of unevenness just adds to the fun)
- Bake for 50 mins in a 160°C oven. test the cake and leave in for longer if needed.
