www.odlums.ie /recipes/chocolate-marble-cake-2/

What you need:

  • 175g /6oz Odlums Self Raising Flour
  • 175g/6oz Butter (room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 2 tbsp Cold Water
  • 1 tbsp Cocoa (sieved)
  • 1 tsp Goodall's Vanilla Extract
  • 1 extra tbsp Odlums Self Raising Flour

How to:

  1. Preheat oven to 190°C/375°F/Gas 6. Line a 7 inch/18cm deep cake tin with greaseproof paper.
  2. Cream butter and sugar together until smooth. Gradually beat in the eggs.
  3. Gently stir in the flour and stir in the water.
  4. Divide the mixture between two small bowls. Add the extra flour and vanilla extract to one and stir to combine. Add cocoa to second bowl and also combine.
  5. Drop tablespoons of each mixture alternately into the prepared tin. Finally swirl top of mixture with knife.
  6. Bake for 40 minutes approx, until risen and firm to the touch when gently pressed.
  7. Remove from the oven. Leave in tin for ten minutes, then transfer to wire tray to cool. When cold store in an airtight container.

Chocolate Marble Cake

Category

Afternoon Tea

Cook Time

40 mins

What you need:

  • 175g /6oz Odlums Self Raising Flour
  • 175g/6oz Butter (room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 2 tbsp Cold Water
  • 1 tbsp Cocoa (sieved)
  • 1 tsp Goodall's Vanilla Extract
  • 1 extra tbsp Odlums Self Raising Flour

How to:

  1. Preheat oven to 190°C/375°F/Gas 6. Line a 7 inch/18cm deep cake tin with greaseproof paper.
  2. Cream butter and sugar together until smooth. Gradually beat in the eggs.
  3. Gently stir in the flour and stir in the water.
  4. Divide the mixture between two small bowls. Add the extra flour and vanilla extract to one and stir to combine. Add cocoa to second bowl and also combine.
  5. Drop tablespoons of each mixture alternately into the prepared tin. Finally swirl top of mixture with knife.
  6. Bake for 40 minutes approx, until risen and firm to the touch when gently pressed.
  7. Remove from the oven. Leave in tin for ten minutes, then transfer to wire tray to cool. When cold store in an airtight container.
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