The lack of something sweet and carb-y in the house propelled me to make marble cake one evening. There is something about the marbled effect created by the mixing of cocoa into one part of the batter and swirling it with the remaining unadulterated batter, creating a beautiful work of art on top and amidst the cake, that is so comforting and soothing and inviting.
I wanted one different from most bakeries, which mainly produce a poundcake like sort of marble cake, often too greasy as my
oily moisturised fingers can testify after I hold onto a store-bought piece of cake. This recipe however, made one that was between a cake and a bread, with just the right touch of sweetness to eat on its own, yet exhalted to a higher level when complemented with a cup of hot chocolate. Optional icing would be recommended if eating it the next day. Truely amazing fresh out of the oven, a good right-before-bed type of snack that is bound to send you off to slumberland dreaming of more.
- 125 grams butter, room temperature
- 1/2 cup caster sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp baking soda
- 1 tbsp milk, extra
- 1 cup icing sugar, sifted
- 15g butter
- 1-2 tbsp hot water
- 1/4 tsp vanilla essence
Preheat oven to 180C. Grease a 9"x5" loaf pan and set aside.
Sift together, flour, baking powder and 1/2 tsp baking soda. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Fold in flour alternately with milk.
Divide the mixture into 2 bowls. To one, sift in cocoa powder, 1/8 tsp baking soda and 1 tbsp milk. Leave other one plain.
Drop alternate colors into the loaf pan until all batter is used. Using a skewer of a knife, draw through the batter in circles or zig-zag motion to streak the colors.
Bake for 40-45 minutes until cooked, or when a skewer comes out clean when poked into the middle. Cool the cake in the tin for 5 minutes. Turn onto a wire rack to cool completely.
To prepare icing, blend all ingredients together until smooth. Spread over the top of the cooled cake. Store cake in an airtight container for up to 3 days, after which, in the fridge.