Michael and Rachel's

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Chocolate and Vanilla Marble Loaf Cake

Updated: 26 Feb 2021

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 275g GF self-raising flour
  • 2 tsp. baking powder
  • 2 tsp xanathan gum
  • 4 eggs
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1½ tbsp. cocoa powder

  • 2 tbsp. hot water

  • For the icing:

  • 25g butter
  • 15g cocoa powder, sifted
  • 100g icing sugar, sifted
  • 2 tbsp. milk

  • 25g white chocolate, melted

  • Or Betty Crocker 'tempting chocolate icing'

Method

  1. Grease a large loaf tin, and line the base and two sides with baking parchment. Pre-heat the oven to 160°C.
  2. Cream together the butter and sugar.
  3. Break the eggs into a jug and beat together. Measure out the flour in a separate bowl and stir through the baking powder and xanthan gum.
  4. Gradually add the eggs to the creamed butter and sugar. Add a tablespoon of flour with the last of the egg to prevent it curdling.
  5. Then add the 2 tbsp milk and the flour - mix using the electric mixture until well combined.
  6. Divide the mixture in two.
  7. In a separate bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the two halves of the cake mixture and mix well. Add 1 tsp vanilla to the other mixture.
  8. Spoon the chocolate and vanilla mixtures into the loaf tin, alternating between the two kinds of batter. Run a knife through to create swirls in the mixture, but make sure not to actually start mixing the batters together.
  9. Bake for 50 minutes to an hour until the cake is well risen, springy to the touch, and beginning to shrink away from the sides of the tin. Cool for a few minutes then remove from the tin. N.B if making two small cakes, then check at 35 minutes and it should be nearly done.
  10. To make the icing, melt the butter in a small pan and add the cocoa powder. Blend together and cook for 1 minute over a low heat. Stir in the milk and icing sugar, remove from the heat, and mix thoroughly. Leave the icing to cool slightly before spreading it on the cooled cake. Drizzle melted white chocolate on top to decorate.

N.B If making in a bundt tin, bake for approx 40 - 45 minutes.

Variation TO make a strawberry cake, add just under 1 tsp strawberry extract and a good few drops of bake-stable pink food colouring instead of the cocoa in step 7. For the icing, bring 75ml double cream almost to the boil; remove from the heat and add 150g Green & Black's Cooking White Chocolate. Allow to melt for a few moments then stir until smooth. Put a few teaspoons in a separate bowl and tint pink for the drizzle, if desired.

Variation 2 To make a layer cake, split the batters between two tins then bake for about 25-30 minutes until well risen and golden. When assembling, fill with Betty chocolate fudge icing; mask with vanilla buttercream; then combine the vanilla and chocolate icing in the same piping bag and pipe ombre roses on the outside of the crumb coat.