Another incredible recipe from my new favourite book, British Baking, by Peyton & Byrne.
I don’t have any after pics because when I took it out the oven, it had risen so much that it got stuck on the grill of my oven! I had a tantrum and then I masked the big hole on the top with a lot of icing. Sheldon and I had a slice each that night and it was so good. I sliced up the rest and gave it to Sheldon so he could feed the men at work. I love baking but I can’t have things like that sitting around the house all day every day. I’ll eat the lot.
Chocolate marble cake with white chocolate icing
by Peyton & Byrne
170g self raising flour
½ tsp bicarbonate of soda
½ tsp salt
125g unsalted butter, softened, plus extra for greasing
200g caster sugar
3 large eggs
1 tsp pure vanilla extract
150g plain yoghurt
40g cocoa powder
60ml boiling water
Line the base and sides of a 900g loaf tin with butter and baking paper.
Preheat the oven to 180˚C / gas 4.
Sift together the self raising flour, bicarbonate of soda and salt into a bowl and set aside.
In another bowl, beat the butter and sugar until very pale and fluffy. Crack the eggs
into a jug and break up the yolks with a fork, then stir in the vanilla and slowly add to
the butter and sugar, beating until fully incorporated. Add half of the sifted flour mixture and mix just to combine. Then mix in half of the yoghurt. Add the remaining flour mixture and beat to combine, before adding the remaining yoghurt. Scrape the bottom of the
bowl with a rubber spatula to pick up any butter that may be trapped at the bottom.
Give the batter a final mix.
Separate a third of the batter into a clean bowl. Whisk the cocoa powder and boiling
water together with a hand whisk or fork and add to this portion of batter, folding it
through with the spatula.
Spoon dollops of batter into the prepared loaf tin, alternating spoonfuls of the cocoa-flavourted batter and the plain batter, to form a chequer board-like patter. Drag a knife through the batter in a swirling motion, to create a marbled effect, but do not over swirl;
a few strokes will be enough.
White chocolate icing
75g good-quality white chocolate, broken into pieces
150g icing sugar
2 tbsp milk
Melt the chocolate in a heatproof bowl set over a pan of simmering water,
then remove from the heat and allow to cool.
In a separate bowl, whisk together the icing sugar and milk. Add the cooled,
melted white chcolate and whisk until smooth and uniform.
Use the icing right away so that it doesn’t form a skin.