If I think of a cake from my childhood, it is my mum’s marble cake made in the bread maker. It was one we had for our birthdays often.
Years on and now and then I make the same cake in the bread maker. But that bread maker has gotten pretty old and making cakes in it is no longer convenient as it involves a lot of cleaning to get it going. I haven’t tried making cakes in our newer bread makers, but it seemed silly to try it now with them being in constant use for making bread to feed five.
I was low on cooking chocolate (I know, big problem), and suddenly thought I would try and make a marble cake in the oven for a change, using cocoa powder. I found a recipe in the River Cottage Cakes Handbook and gave it a go.
It turned out to look very pretty. One of the joys of marble cake is that when yo cut into it, you always get a different funky pattern – it is never the same. Is it as good as the bread maker version? I’m not sure – the recipes to vary a bit and honestly it looks better as a loaf cake, but it doesn’t taste that bad at all!
I made few changes to the recipe: I used salted butter instead of unsalted as that was what was in reach, I used granulated sugar instead of caster and Greek yoghurt instead of buttermilk. Worked out pretty good.
(Serves 10, 20cm/9inch cake tin)
- 200g salted butter, softened
- 250g granulated sugar
- 3 eggs
- 300g self-raising flour
- 200ml Greek yoghurt
- 25g cocoa powder
- 2tsp vanilla extract
- Preheat the oven to 180C. Line a 20cm/ 9inch cake tin with baking parchment.
- In a large bowl, beat the butter and sugar together until light and creamy.
- Mix in the eggs, one at a time, adding a tbsp of flour with each one.
- Mix in the yoghurt, followed by the flour, making sure it is well combined.
- Scrape half of the mixture into a separate bowl. In one bowl, mix in the cocoa powder until well combined. In the other, mix in the vanilla extract.
- Place large spoonfuls of each mixture into the lined cake tin, alternating between chocolate and vanilla. Gently swirl the very top of the cake using a spoon to give the marble effect.
- Place in the centre of the oven and cook for about 50 minutes, or until a skewer inserted into the centre leaves clean.
- Leave to cool in the tin before turning out onto a wire rack to cool completely.
- Serve. Store in an airtight container for up to 3 days.