Google Analytics Alternative Jo's Blue AGA : expr:class='"loading" + data:blog.mobileClass'>

Marble Layer Cake

Fabulously moist, super simple, perfectly versatile marble cake. This was a huge winner in our house. I find by making a layer cake rather than a loaf cake you're able to control the baking time and the cake doesn't dry out as often can happen when cocoa is added. 
Cake:
225g self-raising flour
1 tsp baking powder
225g caster sugar
225g Stork margarine, at room temperature
4 large eggs, beaten
25g cocoa powder

Filling:  
200g softened butter
300g icing sugar
30g cocoa

You will need 2 x 8 inch/20cm loose-bottomed sandwich tins

Method:

– Preheat the oven to fan 170ºC/350ºF/gas mark 4. Butter and line the base of each cake tin with a disc of buttered baking parchment.

– Tip all but the cocoa cake ingredients into the bowl of a free-standing mixer and beat for 1-2 minutes until smooth. If you don’t have a free-standing mixer you can use an electric hand-held mixer.

– Spoon a quarter of the batter into a seperate bowl and whisk in the cocoa powder.

– Divide the vanilla batter evenly between the prepared cake tins and spread level using a palette knife. Spoon in blobs of the cocoa batter between the two tins, using a teaspoon make swirling motions  until you have a marbled look.

–  Bake on the middle shelf of the preheated oven for about 25-30 minutes or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean.

– Remove from the oven and carefully turn the cakes out of the tins, peel off the baking parchment and leave to cool on wire racks.

-Whisk together the frosting until nice and fluffy. 

– Place one of the cold cakes on a serving plate, right side up, and spread with half of the buttercream. Top with the second cake and cover with the remaining buttercream. 

– I decorated with gold sprinkles and dark chocolate shavings.