It’s really easy to create the lovely, swirling pattern with this eggless marble cake. Bake a loaf of this marble cake for your afternoon tea. It’s a great choice if you just can’t choose between a classic chocolate cake and vanilla sponge, as in this recipe you get the best of both. Whip it up if you’ve got friends coming over and enjoy it with a cup of tea for the perfect afternoon treat.
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar
- 1 vanilla pod
- 75g (2¾ oz) chocolate e.g. Galaxy
- 1tsp cocoa powder
- 4 eggs, beaten
- 225g (8oz) self-raising flour
- You'll also need:
- 900g (2 lb) loaf tin
To make this chocolate cake, preheat the oven to 180°C (360°F, gas mark 5). Lightly grease and base line a loaf tin.
Melt the chocolate in a small bowl over simmering water but don’t let the water touch the bowl. Leave to cool slightly.
Place the butter and sugar in a large bowl. Split the vanilla pod and scrape out the seeds then add these to the butter and sugar. Cream the ingredients together until light and fluffy.
Gradually add the beaten egg, a little at a time, using a little flour to help if the mixture starts to curdle.
Fold in the flour then spoon half the mixture into another bowl.
Fold the melted chocolate and cocoa powder into one bowl of mixture.
Spoon alternate spoonfuls of each mixture into the loaf tin. When all the mixture has been used, drag a knife through the mixture to give a marble effect when it is cooked.
Bake for 1 hr 15 mins until a knife inserted into the cake comes out clean.
Remove from the tin and leave to cool on a cooling rack.
Top tip for making Eggless marble cake with chocolate
Top tip: An easier way to melt chocolate: 'Just break it up and put it in the microwave on a low or defrost setting for a few minutes, stirring halfway through.'
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