Hello stranger. No, I haven’t gone anywhere. I have just had a rather unproductive month… that is, until my colleague brought her mother-in-law’s marble bundt cake into work last week. It was rather cruel of her to do so, and even crueller still not to provide me with a recipe. So I was to improvise.
A little bit of sweetness went a long way with that cake. My favourite addition were the chocolate chips hidden within the chocolate marble. Absolute genius.
I don’t really have a wide array of baking tools. No round cake pan even, let alone a bundt pan. I found a recipe for a marble pound cake which I decided would do. And do it did. Although I didn’t add the chocolate chips (they wouldn’t last in my house), it was still a delightful cake.
The best part was the bowl. I never stop to think that I am eating raw egg when I do this. But that doesn’t quite bother me when the taste is so wonderful. It probably should.
The cake was baking, the house was warming up, the aroma was wafting… when I received a message from my husband. He needs me to bake something for morning tea at his work tomorrow. What a horrifying coincidence. Saddened, but a little glad that I won’t get to eat the entire cake myself, I took it out of the oven, left it to cool, and sliced it up and put it in a plastic container. Unfortunately, one slice refused to fit in the container. However, there was plenty of room in my stomach.
No fancy photos today as the camera is with husband, so please endure the photo I took from my new phone (this phone probably the reason behind my non-blogging lately. Terrible distraction really.)
Also, we are going to Vanuatu and New Caledonia in one month for Alex’s 30th. I miss travel blogging.
- canola oil spray
- 2 cups white flour
- 2 tsp baking powder
- ¼ tsp salt
- 170g (6oz) unsalted butter, softened
- 40g (1.4oz) unsalted butter, melted
- 2 tbsp cocoa powder
- 1 ⅓ cups caster sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup milk
- icing sugar, to dust
- Spray a 20x10cm (8x4in) loaf pan. Line it with baking paper.
- Preheat oven to 180°C/350°F (fan-forced: 160°C/320°F).
- Mix sifted flour, baking powder and salt in a bowl.
- In another bowl, combine the melted butter with the cocoa powder until smooth. Put aside.
- In another bowl, add the softened butter and caster sugar. Beat until well-combined. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat until smooth and combined. Transfer 1 cup of this batter to the cocoa and butter mixture and stir until combined.
- Spoon half of the white batter into the baking tin and smooth. Pour all of the chocolate batter on top and smooth. Finally, add the remaining white batter and smooth. If you like, you can insert a knife into the batter and make patterns to give a better marble effect.
- Bake for 25 minutes.
- Reduce oven to 160°C/325°F (fan-forced 140°C/280°F). Bake for another 25 minutes.
- Remove cake from oven and cover pan loosely with aluminium foil. Return to the oven for another 15 or so minutes, until lightly browned and when an inserted toothpick comes out clean.
- Let the cake cook in the pan for 10 minutes. Remove from pan to cool completely. Dust with icing sugar, slice and serve.