250g butter, room temperature
180g sugar
1 tbsp vanilla sugar
3 eggs
250g flour
3 tsp baking powder a pinch of salt
100g chocolate (a mix of milk and dark)
4 tsp cocoa powder
icing powder, to serve
20x10cm loaf tin • Makes 1 loaf • Prep 20 min • Oven 1h
Preheat the oven to 170°C fan.
Grease a rectangular cake tin (20x10cm) and set aside.
Cut the butter into small cubes, put into a bowl with the sugar and vanilla sugar and beat until fluffy.
Add the eggs, one at a time to the bowl and beat between additions.
In a separate bowl, mix the flour, baking powder and a pinch of salt and gradually add into the butter mix until well incorporated.
Cover the bottom of the cake tin with 400g of the batter.
Melt the chocolate over a bain-marie.
Add the chocolate and cocoa powder to the remaining batter and mix until well incorporated.
Cover the white batter in the cake tin with the chocolate batter.
Using a fork, cut into the batter while making a spiral movement from one side to the other – this will create the marble pattern. Repeat the movement all along the entire length of the cake to get a pattern throughout.
Bake the cake in the preheated oven for 1 hour.
Take out of the tin and leave to cool on a wire rack.
Dust with icing sugar before serving.
