Ravneet Gill’s recipe for chocolate and vanilla marble cake – The Guardian

Ravneet Gill’s recipe for chocolate and vanilla marble cake

You’ll be on a winning streak with this moist and swirly sponge cake with a rich coffee icing

This is a special type of marble cake, one that will stay moist and keep well. It’s also one of those teatime cakes that will turn into your new favourite. It seems to please all generations in my family, from my grandmother to my (often very fussy) mum, and my friends and their parents. Basically, a big thumbs-up.

Chocolate and vanilla marble cake with coffee icing

The oil and cream help to add fat and flavour without the cake drying out too quickly. The coffee icing on top is optional and can be substituted with a chocolate icing or none at all.

Prep 10 min
Cook 40 min
Serves 6

250g self-raising flour
A pinch of salt
5 eggs
100g light brown sugar
120g caster sugar
1 tbsp vanilla bean paste
80ml double cream
150ml neutral oil (eg, sunflower)
50g dark chocolate
, melted

For the icing
1 tsp instant coffee
150g icing sugar
, sifted

Cocoa powder,
for dusting

Heat the oven to 180C (160C fan)/350F/gas 4. Grease an 18cm x 28cm cake tin with cooking spray or butter.

In a bowl, combine the flour and the salt. In another, larger bowl (or a stand mixer), whisk the eggs, sugars and vanilla until pale thick and fluffy.

In a jug, combine the cream and oil, then drizzle into the eggs and sugar, mixing gently until combined. Slowly add the flour mixture until just combined.

Measure 170g of the batter into a smaller bowl and stir in the melted chocolate until the mixture turns brown.

Pour the remaining plain vanilla batter into the baking tray and spoon dollops of the chocolate batter on top. Use a butter knife to drag and swirl the chocolate through the vanilla sponge, to create a ripple effect.

Bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely before icing.

To make the icing, mix the instant coffee with 20ml hot water and leave to sit for a few minutes. Stir this into the sifted icing sugar until the mixture is homogeneous and thick. (If it’s too runny, add some more icing sugar; and if too thick, add a touch more water.) Drizzle the icing over the cake, leave to set for 10 minutes, then dust with cocoa powder, slice and serve.

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