For my final Spurtle recipe, I’m going back to one of my favourite Broughton Street retailers: Coco Chocolate. I have been in love with their 72% dark chocolate for a few years now, as it works perfectly in cakes and for an after dinner nibble! For this recipe, it adds an extra chocolatey hit in the form of a chocolate drizzle over the top of the cake.
This cake is great to make with kids as they can help spoon the mixture into the pan and then also get the opportunity to 'marble' the two mixtures together. The cake can also be baked in a Bundt tin if you have one, as it’ll show off the marble effect even more.
Preparation time 15 minutes; baking time 45 minutes.
Ingredients
230g butter
230g caster sugar
230g plain flour
2 tbsp baking powder
4 eggs
1 tsp vanilla extract
20g cocoa powder
120ml milk
100g dark chocolate
140ml double cream
1 tbsp golden caster sugar
Method
Preheat the oven to 180 ºC/160 ºC fan. Grease a 20cm cake tin and line the bottom with greaseproof paper. Beat the butter with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Mix in the flour, baking powder, vanilla extract and 100ml of the milk until smooth. Spoon half the mixture into a separate bowl, add the cocoa powder and the remaining 20ml milk and mix until combined.
Place a spoonful of the chocolate mixture into the cake tin followed by a spoonful of the vanilla mixture. Keep going until all of the mixture has been transferred to the cake tin. Take a skewer or fork and swirl it around in the cake mixture to create the marbled effect.
Bake for 30 minutes before covering with foil and baking for a further 10–15 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the chocolate drizzle, heat the cream and sugar in a pan until it just starts to boil. Chop the chocolate into small pieces and place into a bowl. Pour the cream over the chocolate and stir until the chocolate melts. Drizzle over the cooled cake and eat as soon as possible!
