Baking Heaven April 2020

An irresistible and

indulgent favourite!

12 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Marble ring

cake with double

chocolate drip

SERVES 12-16

For the marble ring cake

350g (12oz) unsalted butter

350g (12oz) golden caster sugar

7-8 medium free-range eggs,

beaten (weigh the eggs to ensure

you have the same weight as the

butter and sugar: 350g (12oz))

4 tsp vanilla bean paste

315g (11¼oz) self-raising flour

120ml (4fl oz) milk

35g (1¼oz) cocoa powder

For the decoration

200g (7oz) milk chocolate, melted

200g (7oz) white chocolate, melted

To make the marble ring cake

1 Preheat the oven to 190°C/Gas

Mark 5 and grease and flour a

25cm (10in) bundt tin (or use quick-

release spray).

2 Cream the butter and sugar together

in a large bowl until pale and fluffy.

3 Slowly add the beaten eggs until

fully incorporated. Divide the mixture

between 2 bowls.

4 Stir the vanilla bean paste into one of

the bowls, then fold in 175g (6oz) of the

flour – add milk as necessary to achieve

a dropping consistency.

5 To the other bowl, add the remaining

flour and the cocoa, sifted together.

Add milk as necessary to achieve a

dropping consistency.

6 Transfer the batters to separate

large piping bags and snip off the ends

with scissors (or use tablespoons to fill

the tin).

7 Pour both the vanilla and chocolate

cake batter into the tin until just over

half full. Swirl with a skewer to achieve

a marbling effect.

8 Bake for 45-50 minutes, or until risen

and golden and a skewer inserted into

the centre comes out clean. Remove

from the oven and leave to cool in the

tin on a wire rack until cool. Turn out

and place on a cake plate.

To decorate the cake

1 Drizzle first with the melted white

chocolate and then with the melted

milk chocolate for a simple but

effective marble cake to share with

family and friends. The cake is best

eaten on the day it is made, but can be

stored in an airtight container at room

temperature and eaten within 2 days.

The recipes on pages

9-12 are taken from

Everyday Bakes to

Showstopper Cakes

by Mich Turner MBE,

(£20). Published by

Frances Lincoln.