Chocolate Chip Marble Cake

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A wonderful cake to have alongside a mug of coffee mid-morning. Another rehash from the old site. Sorry.

I’ve got a confession to make, we have no oven. But I am not going to let that little detail stop me from blogging. I’ll just have to use other ways of cooking in the meantime.

Anyway, here is a cake from ages ago that I had published before on the old site, in a post about the local watercress festival and my maternal grandfather who loved cake.

Recently I found out, from the American food writer Dorie Greenspan, that loaf cakes are very popular in France. I can see why, they make excellent presents for when you go stay with family and friends; and also ideal for cake stalls at fetes and bazaars. They also keep well, and you can freeze them too, as long as you wrap them well in clingfilm beforehand.

Chocolate Chip Marble Cake -based on a recipe from an old Good Food magazine book

One of the easiest cakes ever to make, and I think you should make it today.

175g unsalted butter, softened
175g vanilla sugar
2 large eggs
175g self-raising flour
3 tablespoons milk
1tsp vanilla extract
1tbsp good quality cocoa powder
50g dark chocolate chips

Preheat the oven to 160c, 140c fan, gas 3. Line a 900g loaf tin with a liner, or grease and line in the traditional way.

In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating between each addition. Sift in the flour and fold in using a spatula, then the milk and vanilla. Into another bowl, dollop in about a third of the vanilla mixture and into this fold in the cocoa powder, and into the rest of the mixture, fold in the chocolate chips.

Add alternate dollops of the mixtures into the tin, once both mixes are in the tin, swirl together with a table knife. Bake in the middle of the oven for 1 hour, until a skewer inserted in the middle comes out clean.

Remove from the oven and leave to cool in the tin for about fifteen minutes, then take out of the tin and place on a cooling rack. Once cool, serve in slices with a spoonful of clotted cream.

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