Before I begin this recipe method, I would like you to use a 10 inch square tin. If you notice on my featured image, the tin I used was too large, therefore the cake didn’t rise too well, it’s on the flat side. A smaller tin will give you a better rise. My batter spread out too much and barely covered the tin I used, hence it looks more like a biscuit. Yet I am not ashamed to show this part of the disaster, of which I have many.
6 oz Self Raising Flour
5 oz Caster Sugar
1 Teaspoon Baking Powder
2 Tablespoons of Cocoa Powder
100 fl oz Vegetable Oil
100 fl oz Milk
Preheat the oven to 150 c. In a large bowl put the sieved flour, baking powder, caster sugar, the beaten eggs, oil and the milk. Beat together until thoroughly mixed. Split the mixture and put half into another bowl. Add cocoa powder to this, so that you have a bowl of plain cake batter and a chocolate one.
Grease and line with baking paper a 10 inch square tin, then add the cake mix in alternate dollops. A dollop here, and a dollop there adjacent to each other. I like the word ‘Dollop’. Next, get a skewer or a knife and do some swirlies through the cake mix to create the marble effect. Do not go over the top with the swirlies though, else the marble look will be lost.
Bake in the oven for about 20 to 25 minutes. I then made a chocolate icing by combining about 4 oz of icing sugar with 1 or 2 tablespoons of cocoa powder, adding a little water at a time to achieve a dropping consistency.
Spread the icing over the cake. I then placed some big chocolate buttons over mine, but you can leave it plain.
Cut into squares.