Ingredients

• Marble Cake

  • 7 ounces butter, softened
  • 8 ounces superfine sugar
  • 4 eggs
  • 7 ounces self-rising flour
  • 2 tablespoons vanilla extract
  • 1 tablespoon baking powder
  • 50 milliliters milk
  • 2 1/2 ounces dark chocolate
  • 1 tablespoon cocoa powder

  Butter Icing:

  • 2 1/2 ounces butter, softened
  • 7 ounces icing sugar
  • 2 tablespoons milk

Making Marble Cake

• Preheat the oven to 350 degrees Fahrenheit. Line a 2-pound loaf tin with parchment paper.

  First Bowl
  Put the butter, sugar, eggs, flour, vanilla extract and baking soda into a bowl and whisk until the cake batter is smooth.

  Second Bowl
  Melt the chocolate in the microwave or saucepan; transfer the melted chocolate into the bowl with the milk and cocoa powder.

  Scoop half of the cake batter from the first bowl and mix it into the chocolate, milk and cocoa. Beat the mixture together until the transferred cake batter has a smooth texture and chocolate color. Add more melted dark chocolate if necessary.

  Putting the Batter in the Loaf Tin
  Spoon blobs of cake batter, alternating between chocolate and vanilla batter, into the lined loaf tin. Swirl a skewer around the batter a few times to create the marble effect. Tap the tin against the kitchen surface firmly to get rid of any air bubbles.

  Baking the Marble Cake
  Bake in the middle of the oven for 50 minutes or until a skewer pushed into the center comes out clean. When it's finished baking, leave it in the tin and place it on a cooling rack for 15 minutes before serving.

Making Buttercream Icing

• Whisk the butter and half of the icing sugar until smooth.

  Add the remaining icing sugar and pour in the milk while you stir until you get the consistency you want.

  Stir in a few drops of food coloring if you desire.

  Spread the buttercream icing over the cooled marble cake.

Tips

• For a quicker recipe, use yellow batter from a packaged cake mix.