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.
