Marble Vanilla Cake

by Nissi Foods

Baking Equipment Needed

12” Baking Tin

Grease proof baking paper

Mixing bowl

Spatula

Large bowl for hot water

Small to medium glass bowl for melting chocolate

A bowl to pour the vanilla version

Measuring scale

 

Ingredients

*Vanilla mix*

1/4 cup skimmed milk

8oz caster sugar

8oz margarine

8oz self raising flour

2 heaped teaspoon baking powder

3 large eggs

2 tsp natural vanilla extract

 

*Chocolate mix*

1/2 cup skimmed milk

7oz caster sugar

8oz butter

8oz self raising flour

2tsp heaped baking powder

4tsp heaped cocoa powder

300g milk chocolate

3 large eggs

2 tsp natural vanilla extract

Directions

  • Preheat the oven at 180 degrees.

  • Break up the chocolate and place into a glass bowl. Fill a separate, bigger bowl with boiling hot water (about half way will do) and double boil until fully melted - simply place the chocolate bowl on top of the hot water.

  • Line the 12” baking tin with greaseproof paper and set aside.

  • VANILLA MIX: Measure all the ingredients into a mixing bowl in the following order: eggs, margarine, caster sugar, baking powder, self-raising flour and milk.

  • Using a hand or stand mixer, beat for 3 mins until all the ingredients are combined in a smooth liquid texture. Pour into a bowl and set aside.

  • CHOCOLATE MIX: Repeat the previous step BUT make sure to measure all the ingredients in the following order: eggs, margarine, caster sugar, baking powder, self-raising flour, cocoa powder, melted chocolate and milk. Mix for 3 mins until fully combined.

  • Pour the CHOCOLATE MIX into the 12” baking tin, ensuring to spread evenly with a spatula. Then, gently pour the vanilla mixture directly over the chocolate mixture.

  • Using a skewer or knife, mix the batter in a swirling motion from one side of the tin to the other.

  • Cook at 180 degrees for 52 mins.

  • Before finishing the full bake, use a knife to test and make sure it's batter has cooked through. Gently stick your knife into the centre of the cake - it should come out clean. If not, keep in the oven for an additional 2-3 mins.

  • Once ready, remove from the oven and leave the cake (still in the tin) on a rack until completely cool. Tip: if you intend to eat or serve the cake warm, leave for only 15-20 mins.

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