marble cake with chocolate icing
- 250g unsalted butter, chopped and softened
- 1 ¼ cups (275g) caster sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 ¼ cups (335g) self-raising flour
- 1 cup (250ml) milk
- ½ teaspoon pink food colouring
- ¼ cup (25g) cocoa powder, sifted
- ½ cup (80g) icing sugar mixture, sifted
- ½ cup (50g) cocoa, sifted
- ⅓ cup (80ml) boiling water
- Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 4–5 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and milk and beat until just combined.
- Divide the mixture between 3 bowls. Colour one portion with the pink colouring. Add the cocoa to the second bowl and mix to combine.
- Grease a 3-litre bundt tin and spoon alternate spoonfuls of pink, chocolate and plain cake mixture into the tin. Swirl with a butter knife. Bake for 45–50 minutes or until cooked when tested with a skewer. Place the tin on a wire rack to cool slightly, before turning the cake out to cool completely.
- To make the chocolate icing, place the icing sugar mixture, cocoa and boiling water in a large bowl and whisk until smooth.
- Spoon the icing over the cake to serve. Serves 8–10.
Tip: To create the perfect swirl, just drag the butter knife through the mixture 2–3 times, otherwise the batter will mix too much together.
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