This makes a lovely cake for afternoon tea and gave me a good excuse to try out a new diamond shaped cake tin I bought at the weekend. I based it on a recipe by Paul Hollywood, but I didn’t quite get the marble effect.
So what do you need?
- 250g plain flour
- 200g unsalted butter, softened
- a pinch of salt
- 200g caster sugar
- 2 tbsp. plain yoghurt
- 20ml full-fat milk
- ½ tsp. natural vanilla extract
- 3 large eggs
- 4 tsp. baking powder
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. icing sugar for dusting
So what do you do?
Start by preheating your oven to 175 degrees C / 350 F and grease a 1kg cake tin. Then cream the butter, sugar and vanilla essence together, either in a food processor or in a mixing bowl, and then add the cocoa powder and the rest of the milk mix to the remaining cake batter and mix it in. Now add the chocolate cake mixture to the cake tin, if you want a marble effect give it a stir trying to swirl the two mixtures together without completely mixing them together. Bake for 60-70 minutes until the cake is cooked and a skewer comes out clean. Allow to stand in the tin for 5 minutes and then turn out onto a wire rack and allow to cook. Dust with icing sugar and serve.