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?!
225g caster sugar
275g self-raising flour
1 tsp baking powder
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
- Preheat your oven to Gas Mark 4 / 180 C & line a 30 x 23cm tin with greaseproof paper.
- 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.
- Spoon half of your mixture into your tin, plopping spoonfuls apart.
- 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!
- Now spoon your chocolatey mix in between the plain blobs in the tin & fill in the gaps.
- Using the end of a spoon, pop it in the mix & make swirls to create that marble effect. Ooh-la-la.
- 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.
- Leave to cool in tin. Take a moment to sniff cake infused air & try not to dribble.
- 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.
- Leave to set for around 30 minutes & then cut into squares to serve. Or eat whole, whatever tickles your fancy. Obvs joking.
& 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!
Also, all hail the mighty Mary Berry.