250g unsalted soft butter
200g caster sugar
4 eggs (large)
250g self raising flour, sifted
1 1/2 tsp baking powder, sifted
4 tbsp milk
1 tsp vanilla extract
1/2 tsp fine salt
10g cocoa powder + 2 tbsp hot water
Method:
1. Mix cocoa powder and hot water, set aside.
2. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
3. Add the egg one at a time, beating well after each addition. Divide flour into 3 batches and add into egg mixture, beat well to combine. Fold through the milk and combine well.
4. Divide cake batter into two portions. Add in cocoa mixture into cake batter and lightly mix till combine. I use 20cm greased pan.
5. Using a small soup ladle, scoop 3 scoops of plain batter into the center of the cake pan. Then, scoop 3 scoops of the chocolate batter onto the center of the plain batter. Using the back of the ladle, smooth out the batter a bit. Continue to scoop another 3 plain and 3 chocolate batter, then reduce to 2 scoops and continue layering and reduce till 1 scoop towards at the end. The circles become smaller and smaller as you working with the batter. Lightly tap on worktop to remove air bubbles.
6. Bake in a preheated oven at 180C for 45 mins or until the skewer inserted comes out clean.
No comments:
Post a Comment