Cake is my greatest weaknesses. I have never understood how anyone can say no to a slice of cake. I literally walk around with a knife and fork in my bag… just incase a cake pops up in front of me from nowhere. Yeah, I am that prepared!
This marble cake is my version of Mr. Hollywood’s recipe. I’ve reduced the amount of butter and sugar as I find the original recipe too sweet for my taste – Paul, if you are reading this… am so sorry, I love you!
Ok, aprons on, wine glass full… let’s get baking!
Original recipe by Paul Hollywood
150g unsalted butter (softened)
150g caster sugar
1/2 tsp organic vanilla extract
3 eggs (large)
250g all purpose flour
3 tsp baking powder
40ml organic full-fat milk
2 tsp unsweetened cocoa powder
Icing sugar for dusting
1. Preheat the oven at 180˚C/350˚F/Gas Mark 4. Line a 1kg bread tin with parchment paper, or if you have a silicon one, even easier (I use one).
2. In a large bowl, beat the butter, 130g of the sugar, and the vanilla extract until light and fluffy. I find using a hand-held mixer much easier for this. Add the eggs one at a time as you continue mixing. Sift the baking powder and flour on to the mixture with 2 Tbsp of milk and fold in gently.
3. Spoon 2/3 of the mixture into the prepared baking tin.
4. Sift the unsweetened cocoa powder onto the remaining mixture and add the last milk and 20g sugar, fold in until well mixed.
5. Spoon the chocolate mixture over the cake mixture already in the tin, using a fork, gently swirl the 2 mixtures into one another. This will create the marble effect.
6. Bake in the preheated oven for 55-70 minutes, depending on the temperature of your oven. Check if cooked after 55 minutes by inserting a skewer in the middle, if this comes out clean, it means it ready. Mine is normally done within 55 minutes.
7. Remove cake from the baking tin and let it cool on a wire rack. Dust with icing sugar once completely cooled.
Served with a cup of tea for an afternoon snack! Bliss.