Kids love making (and eating, of course) this marble cake. It's fun to make and tastes good too. We used milk chocoalte because it's all we had in the cupboard, but using dark chocolate will give you more of a marbled look. We've also reduced the sugar a bit and think it's sweet enough, but you can add an extra 40g if you like. Likewise, feel free to top with icing/icing sugar/anything else you like. We used an 18cm tin, but you could use a 20cm one for a flatter, wider cake.
- 100g chocolate broken into pieces (milk or plain - see above)
- 225g softened butter (salted or unsalted)
- 225g self-raising flour
- 180g caster sugar
- 4 eggs, beaten
- A splash of milk
- 1 teaspoon vanilla extract
- Pinch of salt
1. Pre-heat the oven to 180c/350F/gas 4
2. Grease and line a cake tin (18cm or 20cm).
3. Melt the chocolate gently in a microwave until smooth.
4. By hand or with a mixer, beat the butter and sugar until light and fluffy. Add the eggs bit by bit, then add the flour, salt, vanilla and a splash of milk if it seems too stiff. Mix until smooth and light.
5. Divide the cake mixture equally into two bowls. Stir the chocolate into the mixture in one bowl until it completely changes colour.
5. Spoon by spoon, add the mixture alternately from each of the bowls to the cake tin. Make sure that you get full coverage of the tin and leave no gaps, and try not to mix the two colours too much or it'll affect the marble effect.
6. Bake for 45 to 50 minutes, until risen and a skewer/cocktail stick comes out clean. Allow to cool in the tin for a few minutes, then move to cool completely on a rack.
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