The right blend of two flavours. A cake that makes chocolate lovers & non chocolate lovers equally happy.
- Plain dark chocolate – 50gm,broken into squares
- Butter – 125gm,softened
- Caster sugar – 125gm
- Medium eggs – 2 beaten
- Self-raising flour – 125gm
- Cocoa powder – 1 tablespoon sifted
Preheat the oven to 180 degree before 10 minutes of baking. Put the chocolate in a bowl over a saucepan of very hot water. Stir occasionally until melted. Remove & leave until just cool,but not starting to reset. Meanwhile cream together the butter & sugar until pale & fluffy. Gradually add the beaten eggs,beating well after each addition. Sift in the flour & fold with a metal spoon. Divide the mixture by half into two separate bowls. Gently fold the cocoa powder& chocolate into one half of the mixture. Drop tablespoonfuls of each cake mixture into the prepared tin, alternating between the
white & chocolate mixtures. Briefly swirl the colours together with a knife to give a marbled effect. Bake in the preheated oven for 40 minutes( Baking time may be different for different ovens) or until firm and a skewer inserted into the centre comes out clean.Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
Source:Everyday Cookery baking series