This cake was made for afternoon tea, a few weekends ago. It was eaten within 30 minutes and everyone was left craving for more. I wanted to make it one more time but realized I never even posted it. Here we are, I managed to compile and post. My Saturday is sunny and nice. I want the sun to go on forever. I hope your Saturday is good too. We had a heavy brunch and I can barely move from my seat. I’m more like a well fed crocodile right now. Barely opening my eyes to glimpse the rays of the sun. Enjoy the rest of your weekend.
Spoon 1/3 of the batter into a separate container. Add the sifted cocoa powder and mix until blended.
Stir in the chocolate chips.
Fold the reserved tablespoon of flour in the remaining batter.
Spoon and spread half of this batter into the prepared tin.
Then spoon and spread the chocolate chip batter on top. Top and spread with the remaining batter. (I had just cooked lunch and a loaf of bread for afternoon tea so I was rather tired and splashing the batter all over the place ha ha!)
Using the back of a spoon swirl s-shapes into the batter and then bake fro 45-50 minutes or until golden and a skewer inserted in the middle comes out clean.
Remove from the oven and transfer to a wire rack to cool
Marble Cake with Chocolate Chips
- 150g (5.3oz, 1 cup + 3 tablespoons) flour
- 1½ teaspoons baking powder
- 150g (5.3oz, 1 stick + 2 tablespoons, 10½ tablespoons) butter
- 150g (¾ cup) castor sugar
- 1 teaspoon vanilla essence
- 3 large eggs
- 1½ tablespoons dutch process cocoa powder, sifted
- ½-¾ cup chocolate chips
For the Icing:
- 50g (3 tablespoons) butter
- 100g (3½oz) icing (confectioners) sugar
- 50g (2oz) chocolate, melted
- 2 teaspoons dutch process cocoa powder
- Sweets to decorate
- Sift the flour and baking powder. Set aside. Preheat the oven to 350ºF (180ºC) convection ten minutes before using the oven. Grease and flour an 8.5 x 4.5 x 2.5 inch (21.6 x 11.4 x 6.35 cm) loaf tin (pan).
- Beat the butter, sugar and vanilla essence until light and fluffy.
- Beat in eggs, one at a time, until well blended.
- Fold in all the flour except 1 tablespoon.
- Spoon 1/3 of the batter into a separate container. Add the sifted cocoa powder and mix until blended. Stir in the chocolate chips.
- Fold the reserved tablespoon of flour in the remaining batter. Spoon and spread half of the remaining batter into the prepared tin. Then spoon and spread the chocolate chip batter on top. Top and spread with the remaining batter.
- Using the handle of a spoon swirl s-shapes into the batter and then bake fro 45-50 minutes or until golden and a skewer inserted in the middle comes out clean. Remove from the oven and transfer to a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
For the Icing:
- Beat all the ingredients together. Spread over cake.
- Decorate and serve.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC), convection, for 50 minutes.
So pretty with that Chocolate swirl inside! And chips too!! -Kat
Hi Liz! This cake looks delicious!
I haven’t had marble cake in a while and now I am craving for it! I love that this has chocolate chips. This would be perfect for my tea. Thanks for sharing and have a lovely weekend!
Omg gal I’m so glad to see you after such a long spell of silence. I assume your new year started well and everything is as good as you’d want it. Have a very pleasant weekend!
I know, Liz. I will visit you soon. I am sure you’ve made a lot of delicious foods.😁 I hope you a wonderful 2018!
Thank you. I made the soft fluffy buns and had them for breakfast this morning
Glad you liked them.😍
They were AWESOME!
Beautiful cake Liz.