Marble Cake

Name: Marble Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12
Ingredients: 165 g butter; 60 g vegetable oil; 250 g granulated sugar; 3 eggs; 80 g Greek yoghurt; 1 tsp vanilla extract; 250 g plain flour; 40 g whole milk; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 3 tbsp cocoa powder; 1 tsp instant coffee; 4 tbsp hot water

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Prep: 15 min

Cook: 55 min

This is probably one of the softest marble cakes you'll every try, it really is melt in the mouth.

Ingredients

For the Vanilla Cake

165 g

butter, (6 oz) softened

60 g

vegetable oil, (4 tbsp)

250 g

granulated sugar, (9.7 oz)

eggs, at room temperature

80 g

Greek yoghurt, (4.2 oz)

1 tsp

vanilla extract

250 g

plain flour, (9 oz - all-purpose flour)

40 g

whole milk, (2 oz)

2 tsp

baking powder

1/2 tsp

bicarbonate of soda, (baking soda)

For the Chocolate Cake

3 tbsp

cocoa powder

1 tsp

instant coffee, (optional)

4 tbsp

hot water

Method

1. Preheat oven to 180°C/350°F (160°C Fan/320°F), and line a 24cm (2lb) loaf pan with parchment paper.
2. In a large bowl, whisk the butter and oil together until just combined.
3. Add the sugar and whisk for 2-3 minutes or until the mixture has changed from yellow in colour to almost white.
4. Add the eggs in one at a time, and whisk until well combined between each addition. At the end, using a spatula scrape down the sides of the bowl and give everything another mix.
5. Next add the yoghurt and fold in gently until well combined.
6. Now add the vanilla extract and half the flour and fold in gently.
7. Add the milk and mix thoroughly. The batter may look curdled at this stage, but keep mixing and it will come together.
8. Add the remaining flour, baking powder and bicarbonate of soda. Fold until the batter is smooth.
9. In a separate bowl add the cocoa powder, coffee (if using), and hot water. Mix to form a loose paste. Add one third of the cake batter into the chocolate mix, fold gently until mixed through.
10. Using a small ice cream scoop, dollop scoops of batter into the prepared loaf pan, for every 2 scoops of vanilla batter, add 1 scoop of chocolate batter, continue until both batters are finished.
11. Take a skewer and run it through the mixture horizontally then vertically to form swirls between the batters.
12. Bake in the oven for 45-50 minutes or until a tooth pick inserted into the centre comes out clean.
13. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack. Cool completely then serve.

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