I can’t quite believe it’s been over a YEAR since I last published a baking recipe! Baking/cooking has been such a passion of mine for many years now and I really enjoy sharing my favourite recipes over here on the blog. I promise to make a conscious effort to get into sharing more recipes again!
Today’s recipe is a new one for me. As I am sure you already know, I love cake. Especially a loaf cake. They are just super easy to whip up and there’s no faffing about with sandwiching multiple sponges together. Which is always my least favourite part of sandwich cakes! My go to loaf cakes are usually always either banana loaf or lemon drizzle.
But recently I was craving something chocolatey and wanted to bake something new. So I had a quick nose online and came across this Mary Berry recipe. Chocolate and vanilla marble loaf cake sounded amazing to me and exactly what I was after. So Bella and I quickly made it while Hugo has his afternoon nap. And ohmygaaad was it GOOD. The icing is bloody delicious and I very much enjoyed licking the spoon! I think it finishes the cake off perfectly.
The vanilla sponge marbled through the chocolate helps to stop it from being too rich. It’s definitely a cake I’ll be baking again and again I’m sure. It would be perfect for all occasions. Easy to knock up for a last minute coffee date or even stick a few candles in the top and it would make a lovely birthday cake! I actually remembered to take a couple of photos before diving into it fork first (literally) so I thought I’d share the recipe with you all too!
For the cake
- 225g butter, softened or margerine
- 225g caster sugar
- 275g self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 2 tbsp milk
- ½ tsp vanilla extract
- 1½ level tbsp cocoa powder
- 2 tbsp hot water
For the icing
- 25g butter
- 15g cocoa powder, sifted
- 1-2 tbsp milk
- 100g icing sugar, sifted
- about 25g white chocolate, melted (optional)
- Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease a 900g (2lb) loaf tin. Line your tin with baking parchment or cheat like I do and use a loaf tin liner! They are a wonderful invention. I get mine from the pound shop!
- Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer for about two minutes, until well blended. Spoon half into another bowl and set aside.
- In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
- Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface.
- Bake for 50 minutes to one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
- To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing to one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top (I didn’t have any and it was just as delicious without!) Leave to set then ENJOY!