Marble cake by Anna and Roc

Marble Cake

Makes 1 large loaf cake.

• 100g good quality bittersweet chocolate chopped
• 125ml milk
• 120g unsalted butter softened
• 170g caster sugar
• 2 eggs
• 225g self-raising flour
• 1 tea-spoon baking powder
• 65g sour cream

Preheat the oven to 170oC. Lightly grease a 1kg loaf tin with melted butter. Line bottom of tin with baking parchment and grease lightly with butter.

Put the chocolate and 50ml of the milk in a bowl and set over simmering water to melt. Remove from heat.

In a big bowl, cream the butter with the sugar until light in colour and fluffy in texture. Slowly beat in the eggs, one at a time, until well combined. Sift the flour with the baking powder. Mix together the sour cream and remaining milk. Fold a third of the flour into the butter and egg mixture, followed by a third of sour cream mixture. Fold another third of the flour into the mixture, again with a third of the sour cream, then fold in remaining flour with sour cream. Divide mixture by spooning half into another bowl.

Add chocolate mixture to one half and fold in.

Spoon two mixtures into the tin, taking it alternately from the bowls to give a marble effect. Set the tin on a baking tray in the middle of the oven and bake for fifty to fifty-five minutes, or until firm to the touch.

Leave to cool in the tin for ten minutes or so, then turn out onto wire rack to finish cooling.

– Sarah Handley

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