Chocolate and Vanilla Marble Bundt Cake

Last year I went to a blogger's event and someone asked me the name of my blog. When I told them it was called JibberJabberUK they replied, “Ah, the one with the cake logo.” I have thought about changing the logo of the blog but four years down the line it seems the marble cake photo is recognisable. The strange thing is I've never put the recipe on the blog. It's a really simple recipe but the combination of the shaped tin and the marble swirl makes it stand out from other cakes.

I decided to make this again for my local parkrun's 4^th birthday. The table was already laden with shop bought cakes but once I had found a knife to cut the cake the slices disappeared from the plate.

Since the tin I used didn't have any deep creases in it I simply greased it. Getting a cake out of a Bundt tin can be tricky but I made sure the cake was coming away from the sides. After I had left it for 10 minutes to cool in the tin and turned it upside down on a wire rack and let gravity do the rest.

Equipment: 1 Bundt tin greased, 2 large bowls, electric whisk/beaters, wire rack

Ingredients

6oz (170g) Plain flour

1tbsp (15ml) Baking powder

6oz (170g) Unsalted butter, softened or baking spread

6oz (170g) Caster sugar

3 Eggs

1tsp (5ml) Vanilla extract

2tbsp (30ml) Cocoa powder

2tbsp (30ml) Milk

Icing sugar or melted chocolate for topping

Method

1. Pre-heat the oven to 160°C/Gas mark 3.

2. Beat together the flour, baking powder, butter, sugar and eggs until the mixture is light and fluffy.

3. Put half of the mixture into the other bowl.

4. Add the vanilla extract to one of the mixture and beat well.

5. Mix together the cocoa powder and milk and add to the other mixture. Make sure all it is all mixed in well.

6. Spoon the vanilla mixture into the tin leaving a space inbetween each helping. Fill the gaps with the chocolate mixture.

7. Run a knife through the middle of the mixture to achieve a swirl and then lightly smooth the top.

8. Bake for around 45 minutes until the cake starts to come away from the sides and a skewer comes out clean.

9. Leave to cool in the tin for 10 minutes and then turn upside down onto a wire rack to help release the cake from the tin.

10. Once completely cool dust the top with icing sugar or melted chocolate.