Using oil in this Chocolate Marble Cake makes it moist, dairy free, and cheaper than using butter! Made for my son's 15th birthday, hence the action cutting shot.
Makes 2x 2lb loaf cakes or 1 large cake
250ml vegetable (flavourless) oil
250g sugar
4 large eggs (at room temperature)
A few drops of vanilla extract
300g self-raising flour
1 tsp baking powder
25g cocoa powder
Zest & juice of 1 orange
250g sugar
4 large eggs (at room temperature)
A few drops of vanilla extract
300g self-raising flour
1 tsp baking powder
25g cocoa powder
Zest & juice of 1 orange
100g icing sugar
1 tbsp cocoa
Hot water
Weigh all the ingredients, APART FROM the cocoa and orange zest and juice, into a food mixer so you know the total weight of the mix.
Whizz these ingredients together. Calculate half the weight of the mixture and pour this into a large greased & lined cake tin, or half this amount into two lined loaf tins.
Add the orange zest & juice and cocoa to the remaining mixture in the mixing bowl. Whizz, and pour/scrape on top of the 'plain' mixture in the cake tins. Swirl to hearts delight in a kind of folding motion to create ripples in the mix.
Bake for 45-50 minutes at 180C. Drizzle with a quick chocolate icing if you like (mix icing sugar, cocoa with 1 tbsp of water at time to create a glossy double cream consistency).
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