Back in July, I baked a birthday cake for the hubby’s birthday. I meant to blog it then – but events caught up with me and so it’s September!
The cake is inspired (and mostly based on) by Linda Collister’s Double Chocolate Ripple. Linda Collister might be my favourite baker ever – so if you get a chance to buy her books – do!
- 250g butter (I used 125g of butter and 125g of vegetable oil as I was low on butter!)
- 4 eggs
- pinch of salt (optional, if you use salted butter like I do, don’t bother with the salt)
- 1 tsp vanilla extract
- 250g self raising flower
- 75g plain chocolate
- 75g white chocolate (I used Milky Buttons!)
- 1 tablespoon cocoa powder
- A bundt tin (I love a bundt tin!)
- Put on oven to 180 degrees Celsius.
- If you haven’t already, lay out your ingredients – it makes it such much easier in the long run to do this tiny bit of prep.
- Cream then butter in a mixer then gradually add the sugar.
- Add the flour (I never bother to sift these days!) and then fold in with a metal spoon.
- Split the cake mixture into two equal portions.
- Put the plain chocolate into a heat proof bowl and then place over a saucepan of steaming water and melt gently. Do the same with the white chocolate. (I did them both at the same time to save time).
- Stir in the chocolates to the cake mixtures.
- Spoon each mixture into the bundt tin, adding each mixture alternatively. I then drew a cake skewer through the mixture to create the marbling.
- Place in the oven for about 50 minutes or until skewer inserted in thickest part comes out clean. (For me it’s about 40 minutes as my oven runs a bit hot and the silicone cake tin helps cook quicker.
- Rest for 20 minutes then turn out. Happy Birthday Richard!
I was very happy with the marbling!
If you give it a go, let me know how it turns out!