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220g Self-raising Flour
4 TBSP Milk
2 Tsp baking powder
1tsp Vanilla essence
Pre-heat the oven to 200 degrees
Beat together the butter and sugar
Pre whisk the eggs and then beat into the butter and sugar
Stir in the milk
Sift and fold in the baking powder and flour – at this point you should have a bowl of normal cake mixture. This is where we go full marble!
Halve the mixture into two separate bowls and add the cocoa to one of them and the vanilla to the other
Stir in until creamy and chocolatey, making sure their is no more chocolate powder hiding in the bottom
(you can add melted chocolate instead of the cocoa powder if you are after a specific taste)
Grease a cake tin (really go for it because it needs a lot – if you think it’s too much it’s probably not)
Now spoon the mixture into the tin, alternating colours.
*They can touch, overlap and go on top of each other but the main thing is not to stir it TOO much – the idea is to have a swirly (marbled) effect *
Now the tricky part…
Spread the mixture so that you are reaching all of the edges of the tin and flattening the top – try not to mix it together too much. Once you are done, bang the bottom against the counter a couple of times to remove the air bubbles (this is important to stop it cracking)
Now put in the oven for 30 – 35 mins or until springy (I check at around 25 mins just to make sure and then pop it back in for another 10)
When it’s done remove it from the oven and then provided it hasn’t raised too much, turn it upside down on a wire rack to cool.
This is what I mean…
When its cool you should be able to remove the tin because gravity has helped it “unstick” from the bottom of the pan and will leave a nice edge (usually) whilst cooling.
Then flip it up the other way and serve (you can keep it that way up but i like to show off my rack lines – cheeky – :p )
If you prefer to have icing on yours (nomnomnom) check out my “Gooey Chocolate Icing recipe” which is what I used on this one..
Here’s the finished result…
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