Ingredients
Sponge
175 g/ 6 oz/ ¾ cup of caster (superfine) sugar
175 g/ 6 oz/ ¾ cup of soft margarine
½ tsp of vanilla flavoring (extract)
3 eggs
225 g/ 8 oz/ 2 cups of self-raising flour, sieved (strained)
50 g/ 1¾ oz of dark chocolate
Icing (confectioners') sugar, to dust
Preparation
- Lightly grease a 450 g/ 1 lb loaf tin (pan).
- Beat together the sugar and soft margarine in a bowl until light and fluffy.
- Beat in the vanilla flavoring (extract).
- Gradually add the eggs, beating well after each addition.
- Carefully fold in the self-raising flour.
- Divide the mixture in -1' half.
- Melt the dark chocolate and stir into one half of the mixture until well combined.
- Place the vanilla mixture in the tin (pan) and level the top.
- Spread the chocolate layer over the vanilla layer.
- Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 30 minutes or until springy to the touch.
- Leave to cool in the tin (pan) for a few minutes before transferring to a wire rack to cool completely.
- Serve the cake 0 dusted with icing (confectioners') sugar.
Baking Tips and Ideas
- Freeze the cake undecorated for up to 2 months. Defrost at room temperature.
- If liked, the mixtures can be marbled together with a cocktail stick (toothpick).
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