Recipe: Marble Cake

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A week away from my little blog and I’m coming back at you with a recipe for quite possibly, my favourite thing to bake – it’s also my boyfriend’s absolute go-to in the cake department, so it’s safe to say it’s a regular in this household!

It shouldn’t be too much of a surprise to also learn that it’s another Mary Berry corker – I just bloody love the woman, and when it comes to cakes, there’s no one else’s cookbook I trust more than the cake lady herself – anybody else missing her face on Great British Bake Off?! I’ve gotta say I’m 1000% still loving it mind!

Now this could not be simpler to make – and you can make it your own a little, whether it’s dashing in some white and milk choc chunks, drizzling over some melted milk chocolate or even adding some orange essence to the chocolate part of the cake – endless amounts of yummy options! 

Shall we dive in?!

Ingredients:

225g margarine
225g caster sugar
275g self-raising flour
2 tsps baking powder
4 eggs
2 tbsps milk
half tsp vanilla essence
1.5 tblsps cocoa
2 tbsps hot water
50g chocolate chips – plain, milk or white
50g each of milk chocolate and white chocolate broken into pieces 

Method

  1. Preheat your oven to Gas Mark 4 / 180 C & line a 30 x 23cm tin with greaseproof paper.
  2. Pop your butter, flour, sugar, baking powder, milk, eggs & vanilla essence into a large mixing bowl & beat together for a few minutes, until beautifully blended.
  3. Spoon half of your mixture into your tin, plopping spoonfuls apart.
  4. Blend your cocoa & water in a small bowl or mug & when cooled a little, add to the remaining cake mix & blend together with the chocolate chips – I used white!
  5. Now spoon your chocolatey mix in between the plain blobs in the tin & fill in the gaps.
  6. Using the end of a spoon, pop it in the mix & make swirls to create that marble effect. Ooh-la-la.
  7. Bake for 35 to 40 minutes or until the cake shrinks back from the sides of the tin & springs back when pressed lightly with your finger – you can also stick a clean knife in the centre of the cake, & if it comes out clean, you’re there! If not, pop it back in a while longer.
  8. Leave to cool in tin. Take a moment to sniff cake infused air & try not to dribble.
  9. Melt the milk & white chocolate separately & then drizzle in any old way you like, over the top of the sponge. I only had milk this time round, & used a v posh Marks & Spencer bar. Dreamy.
  10.  Leave to set for around 30 minutes & then cut into squares to serve. Or eat whole, whatever tickles your fancy. Obvs joking.

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& voila! Pudding is well & truly, scrumptiously served! This doesn’t last more than two days once I’ve baked it, it’s a knock out! Do let me know if you’ve baked this before, or if you’ll be baking it in the future, I’d love to know what you think!

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Also, all hail the mighty Mary Berry.

Big food-baby-bear-hugs,

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7 Comments Add yours

  1. Kimberley says:

    I’m totally gonna be making this soon! It looks blimmin’ delish! 😻

    Liked by 1 person

    1. Katie Rose says:

      Thank you my lovely!! I’m excited to see what you think!! xx

      Liked by 1 person

  2. outnaboutweb says:

    Ahh, this looks delicious! I need this in my life!
    love, elena

    https://outnaboutweb.wordpress.com

    Liked by 1 person

    1. Katie Rose says:

      Thank you Elena! You should have a crack at making it, it’s gorge!! xx

      Liked by 1 person

  3. This looks so tasty and good! 😍Xx

    Liked by 1 person

    1. Katie Rose says:

      Aw thanks so much, it definitely tasted good!! xxx

      Liked by 1 person

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