Never one to be outdone – not even by such an acknowledged expert in the donut-shaped cake department – this week, the cartoon kitchen’s resident hero is delighting us with a delicious example of the chocolate variety: for those special, and sometimes trying, times when only a slice of cake and a nice cup of tea will do…
Glazed marbled chocolate cake
As featured in the BBC Good Food magazine (November 2012), for this ring-shaped cake you will need: 300g softened butter, 300g golden caster sugar, 6 medium eggs, 150ml whole milk, 280g self-raising four, 1tsp baking powder, 1tsp vanilla extract, 100g dark chocolate (70%) coarsely chopped, 25g cocoa powder, 1tbsp dark rum. For the drizzle: 100g milk chocolate, 25g butter, 2tbsp milk.
Pre-heat the oven to 190°/gas 5 and prepare your tin or mould (greased with butter and dusted with flour).
Cream the butter and the sugar in a food processor. Add the eggs one at a time, then the milk (the mixture will curdle but don’t worry, it will cream again at the next stage).
Sift together the flour and the baking powder. Keep about 20g aside and fold the rest in the butter/egg/sugar mixture. Divide into two bowls (A and B):
To bowl A add the remaining 20g flour / baking powder, vanilla essence and the chopped chocolate and mix well.
To bowl B add the cocoa powder and the rum and mix well.
Spoon the cocoa mixture out in dollops into the base of the mould, then the vanilla mixture into the gaps, and style with a skewer to create a marbled effect. Smooth the top.
Bake for 50min until risen and set (so that a skewer pushed into the middle comes out clean). Leave to cool in the tin for 30min then invert onto a plate and leave to cool completely.
For the drizzle, gently melt the milk chocolate and butter in a bowl over a pan of simmering water. Stir until smooth, add the milk and whisk until glossy. Spoon the mixture over the cake and let it trickle down the sides.
Although this cake will serve 10–12 comfortably, it seems some would like you to believe it can be eaten in one go…