Chocolate Marble cake is on go my all time favourites to bake and eat! When I was little my grandma made chocolate marble cake all the time so this is my take on her classic!
I love my bundt cake tin, so I try and use it as much as I can, what I love about using it is that it doesn’t matter if you don’t have loads of time to decorate because bundt tins are known for having extravagant designs and pattens so they will always look like a show stopper!
You will need..
180g butter softened, plus extra for greasing
225g caster sugar
¾ tsp vanilla extract
2 tsp baking powder
180g plain flour
3 large egg
2 tbsp milk
3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
100g dark chocolate chip
30g icing sugar, to dust
1½ l (or bigger) bundt cake tin.
Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter. Cream the butter and sugar together until light and fluffy. Stir in the vanilla extract.
Mix together the baking powder and flour. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.
The cake will take 40 – 50 mins, depending on the proportions of your bundt tin.
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
If you are feeing in the mood to decorate melt some dark chocolate over a banmary, once cool drizzle over the the top of the cake.
Then grab a hot chocolate, put on your favourite christmas movie and relax!