A deliciously indulgent treat with swirls of chocolate and vanilla sponge.
Beat the sugar and vanilla essence with the eggs (which should be of room temperature) to obtain a creamy mixture. Add the softened butter.
Sieve the flour and add the yeast. Add the flour and milk a little at a time, stirring all the while to obtain a thick mixture.
Butter the ring cake mould, dust it with flour and pour in half of the mixture. Take the remaining mixture and stir in the sieved chocolate powder.
Next pour the second half of the mixture into the tin and try to create a two-colour spiral, swirling the mixture with a fork.
Bake using the Multi-recipe function on your Hotpoint oven. Select “DESSERT” from the “RECIPES” menu, then the “MARBLE CAKE” recipe and confirm.
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